Chef De Cuisine | Raymond James Stadium

THE ROLE: Chef De Cuisine

LOCATION: Raymond James Stadium | Tampa, FL

ABOUT LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white-label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world-class content and booking.

With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale, expertise, and connectivity to help our partners grow. The Legends Global Way guides how we operate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day.

About the Role

The Chef de Cuisine is a key culinary leader responsible for the daily execution, quality, consistency, and operational performance of assigned kitchens and foodservice outlets at Raymond James Stadium. Working closely with the Executive Chef and senior culinary leadership, this position oversees culinary team members, production planning, food preparation, service execution, sanitation, inventory control, and cost management across premium clubs, luxury suites, catering events, and stadium foodservice operations.

The ideal candidate is a hands-on culinary professional who thrives in a fast-paced, high-volume environment, demonstrates strong leadership and organizational skills, and is passionate about delivering exceptional food and memorable guest experiences. This individual must be comfortable managing multiple priorities, developing culinary talent, and maintaining consistent standards during Buccaneers home games, special events, concerts, and other stadium functions.

About the Project/Raymond James Stadium

Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.

WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)

Essential Duties and Responsibilities

Oversee daily kitchen operations, ensuring all food is prepared and presented according to established recipes, specifications, quality standards, and presentation guidelines.

Lead and execute culinary production for premium clubs, suites, catering functions, buffets, action stations, receptions, and other assigned foodservice operations.

Ensure timely preparation, proper staging, efficient service, and consistent replenishment throughout events.

Maintain a visible, hands-on leadership presence during service, proactively addressing operational challenges and guest needs.

Execute seasonal menus, regional concepts, chef-driven features, and special-event menus that reflect culinary trends and guest expectations.

Collaborate with the Executive Chef and Executive Sous Chef on menu development, recipe standardization, tastings, and new food concepts.

Ensure all food is properly labeled, portioned, stored, transported, and presented at the appropriate temperature.

Leadership & Team Development

Supervise, train, coach, and develop sous chefs, lead cooks, line cooks, prep cooks, stewards, and other assigned team members.

Establish clear expectations for performance, accountability, professionalism, teamwork, and kitchen organization.

Conduct pre-shift meetings, communicate production priorities, review event requirements, and assign responsibilities.

Develop production schedules and station assignments based on event volume, menus, staffing levels, and service timelines.

Support onboarding, culinary training, cross-training, and ongoing professional development.

Foster a respectful, inclusive, safety-focused environment that promotes teamwork and continuous improvement.

Provide timely feedback and communicate staffing, performance, and operational concerns to culinary leadership.

Financial & Inventory Management

Assist with food cost management through accurate forecasting, portion control, waste reduction, and adherence to standardized recipes.

Monitor product usage, inventory levels, receiving, storage, and rotation to maintain appropriate stock levels and minimize spoilage.

Support purchasing and requisition processes, ensuring orders align with approved specifications, par levels, and event forecasts.

Assist with inventory counts, invoice and product discrepancies, and cost-control reporting as assigned.

Maintain accountability for food quality and production efficiency while operating within established budgets.

Identify opportunities to improve kitchen productivity, reduce waste, and maximize available resources.

Food Safety & Sanitation

Ensure compliance with applicable local, state, and federal food safety regulations, health department requirements, and company policies.

Maintain proper food handling, temperature monitoring, cooling, reheating, storage, labeling, and allergen-control procedures.

Enforce cleaning and sanitation standards throughout all assigned kitchens, production areas, equipment, and storage spaces.

Ensure team members follow personal hygiene, handwashing, cross-contamination prevention, and safe equipment-handling practices.

Maintain required food safety certifications and ensure assigned team members meet applicable training requirements.

Immediately address food safety concerns, equipment issues, and unsafe working conditions.

Event Planning & Cross-Departmental Collaboration

Review event orders, production sheets, menus, guest counts, timelines, and special dietary requirements before each event.

Coordinate with catering, premium services, suites, concessions, purchasing, stewarding, warehouse, and event operations teams.

Participate in pre-event meetings, culinary briefings, tastings, and post-event reviews as needed.

Adjust production plans in response to attendance changes, last-minute orders, menu modifications, and evolving event needs.

Ensure all assigned spaces are properly prepared, stocked, staffed, and ready for service deadlines.

Support culinary operations for Buccaneers games, concerts, private receptions, corporate events, and other stadium functions.

WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)

Minimum of 3–5 years of progressive culinary experience in a high-volume hotel, stadium, arena, convention center, resort, catering, or comparable foodservice operation.

Previous supervisory or kitchen management experience required.

Culinary degree, diploma, or equivalent professional experience preferred.

Strong knowledge of large-scale food production, banquet execution, premium hospitality, menu planning, and kitchen operations.

Demonstrated ability to lead teams and execute multiple events or service areas simultaneously.

Working knowledge of food cost controls, inventory management, purchasing, labor planning, and production forecasting.

Knowledge of food safety regulations, sanitation practices, allergen awareness, and HACCP principles.

Strong communication, organization, problem-solving, and decision-making skills.

Proficiency with standard computer applications; experience with inventory, purchasing, recipe management, or foodservice management systems preferred.

ServSafe Manager certification or equivalent food protection certification preferred or required as applicable.

Physical Requirements & Work Environment

Ability to work in a fast-paced, high-volume commercial kitchen and stadium environmen