Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Partnerships, 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.

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

Essential Functions:

• Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations.
• Assist in maintaining high standards of sanitation and cleanliness.
• Aid the Executive Chef in maintaining the highest possible rating from the Health Department.
• Assist in the training, safety, sanitation, and accident prevention controls within the kitchen.
• Help to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality.
• Assist in the assurance of consistent food qualities in both presentation and preparation.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
• Help ensure that all recipes and methods are being followed.
• Ensure the maintenance of kitchen equipment.
• Report and document hazardous conditions or unsafe practices within the work environment.
• Contribute to the creation of menu specifications for all food items, including all pricing information.
• Work directly with the Executive Chef on food production and menu development.
• Ensure high and consistent food qualities in both presentation and preparation.
• Conduct meetings/pre-shifts to update staff on daily goals and objectives.
• Other duties as assigned by the Executive Chef.

Qualifications:

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills. Customer service oriented with the ability to interact with all levels of management. Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays. Must be able to work in a team environment. Proficiency in Microsoft Word and Excel is required. High level of attention to detail and organization is necessary, along with strong leadership skills.

Compensation:

Competitive salary $70,000 - $73,000, commensurate with experience, and a generous benefits package.

Working Conditions:

Location: On Site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

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.

• Culinary degree or certified apprenticeship program.
• Minimum 2-3 years of management experience in high-volume venues or contract food service industry.
• Excellent written and verbal communication skills.
• Ability to multi-task and prioritize in a deadline-oriented environment.
• Strong commitment to customer and client service.
• Flexibility to work extended hours, including late nights, weekends, and holidays.
• Proficiency in Microsoft Word and Excel.
• High level of attention to detail and organization.
• Strong leadership skills.