Shape concessions food production at Rogers Place through menu expertise, recipe development, and leadership across high-volume event service.

As Chef de Cuisine, Concessions with ICE District Hospitality, you lead culinary operations while reporting to the Director of Culinary. You supervise a 40-60-person team, ensure assigned stands are prepared, and maintain food quality, portion control, serving temperatures, and sanitation. The position supports recipe and menu development while delivering food service for large-scale events with little to no supervision.

Key Responsibilities:

- Ensure stands complete setup, breakdown, and event preparation
- Maintain comprehensive knowledge of concessions menus by location
- Answer guest inquiries about menu items and preparation




- Assist with developing recipes and menus
- Improve productivity, health, safety, and service standards

Requirements:

- Seven to ten-plus years culinary experience or relevant education
- Demonstrated leadership of 40-60 team members
- Experience working large-scale concessions operations
- Flexibility to work wide-ranging shifts based on operational needs
- Smart Serve certification considered an asset

Apply culinary operations leadership, menu knowledge, and concessions experience to food service across Rogers Place events.

📌 Concessions Culinary Operations Chef (Edmonton)
🏢 Compass Group Canada
📍 Edmonton