Founded in 2008, Legends is a premium experiences company with six divisions operating worldwide – Global Planning, Global Sales, Global Partnerships, Hospitality, Global Merchandise, and Legends IQs – 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, 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:

• Overall management of culinary operations of assigned department daily schedules, coordinate and actively participate in event operations and monitor food and labor cost.
• Ensure all products used in the preparation of menu items meet our high standards.
• Create innovative menu offerings in response to guest and client feedback.
• Leads team with respect and commitment to exceeding guest expectations daily.
• Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations.
• Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
• Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
• Ensures all workstations, storerooms, and dining areas remain clean, sanitized, safe, and in proper working order at all times.
• Other duties as assigned.

Qualifications:

• To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
• Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Must be able to stand or walk for long periods of time.
• Must be available for all Stadium events.
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job-specific safety training.

Compensation:

Salary Range: $66,000-$72,000

Competitive salary, commensurate with experience, and a generous benefits package.

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.
• Minimum three years’ experience in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiencies, quality, and relative costs.
• Excellent leadership, financial analysis, team building, and communication skills.
• Knowledge of kitchen sanitation and operation.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Ability to obtain Food Protection Manager Certification.
• Ability to multi-task in a fast-paced, team-oriented setting.
• Ability to lift, push, and pull approximately 50lbs.