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 diverse 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.

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