Founded in 2008, Legends’ operating divisions worldwide include Global Partnerships, Global Sales, Hospitality, Global Merchandise, Legends IQ, Attractions, and Growth Enterprises, offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports, collegiate, attractions, entertainment, and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment.

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn.

The District Chef will oversee the culinary operations across multiple food service locations within the Northern California District, ensuring food quality standards and consistent presentation, staff training, ordering, cost controls, and overall culinary direction. The District Chef will be responsible for implementing new corporate and client initiatives while maintaining brand integrity. The District Chef will be expected to be versed in front line management with a “lead by example attitude,” which is critical in setting the expectations the culinary staff will execute. The Northern California District Chef will be based out of Shoreline Amphitheater and will coordinate coverage for the district by utilizing current supervisor’s and corporate support.

Essential Functions include:

• People focused: District Chef is expected to lead through “Hands On” management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Utilizes Culinary Supervisor’s and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, and payroll accountability.
• Product focused: District Chef will ensure all properties are adequately stocked through the season, will oversee all requisitioning, purchasing, and receiving procedures while supporting in maintaining effective vendor relationships for each property in the district. Exhibits Business Acumen required to meet budgeted financial commitments through analyzing costs and justifying expenditures. Ability to assist in generating cost saving annual budgets. Required to oversee inventory across the district, assuring prevention of waste, efficient stock rotation, and approved inventory levels.
• Production focused: Responsible for the implementation and execution of all food deliverables, within our client and Legends standards, while meeting/exceeding expectations of both. Ability to efficiently organize production/storage/cleanup procedures by hands on training, utilizing/implementing daily Food Fundamental principles and documents, while customizing procedures for each property in the district. Required to ensure proper food handling and sanitation standards of all kitchen facilities in the district, assuring compliance with health department and Legends standards.

Direct interaction with high level clients. Perform related duties as assigned by Senior Leadership.

Travel may be required.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

• Medical, Dental, and Vision Insurance.
• Life and Disability Insurance.
• Paid Vacation.
• 401(k) Plan.

• Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation.
• 3 to 5 years of experience as an executive sous chef in a high-volume food industry.
• Excellent managerial and communication skills.
• Knowledge of kitchen sanitation and operation of kitchen equipment.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Ability to work extended hours, including nights, weekends, and holidays.