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.

The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations. The Executive Chef will report to the General Manager.

Essential Functions include:

• People and product focused on hands-on management of day-to-day operations of all catering kitchens.
• Implements and enforces all departmental and organizational policies and procedures.
• Assures staff compliance with all standards, policies, and procedures.
• Managing associates utilizing the culinary team through planning and scheduling of work assignments and performance development.
• Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
• Prepare reports regarding food and menu analysis.
• Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met.
• Prepare in partnership with the GM, Client, Concessions Manager menu items and monitor feedback from guests.
• Oversees inventory management to assure all outlets are always adequately supplied.
• Performs end of month inventory, requisitioning, and purchasing.
• Maintains effective vendor relationships.
• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Oversees all culinary employees to achieve budgetary, food quality, and customer service expectations.
• Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity.
• Assists in ensuring schedules are complete based on a forecast and entered hours into the ABI system, and approve and submit payroll for the department.
• Schedule temps as needed and verify hours are submitted for weekly payroll.
• Must communicate and work closely with General Manager, Warehouse, and Concessions manager on events needs and menus.
• Crosstrain those within the department while encouraging, reinforcing, and supporting your peers and team.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Performing additional related duties, tasks, and responsibilities as required.

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:

• Minimum three (3) years as an executive chef in a high-volume food industry.
• Minimum five (5) years of experience as an executive sous chef in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiency, quality, food, and labor costs.
• Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Must have excellent managerial, financial analysis, team building, and communication skills/customer service.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Flexible to work extended hours due to business requirements including nights, weekends, and holidays.

Open to providing incidental or short-term support to other facilities in the event of a business emergency.

Compensation includes a salary range of $85,000-$95,000 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. Applications accepted till date 10/30/24.

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

• Minimum three (3) years as an executive chef in a high-volume food industry.
• Minimum five (5) years of experience as an executive sous chef in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiency, quality, food, and labor costs.
• Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation.
• Excellent managerial, financial analysis, team building, and communication skills.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Detail-oriented and extremely organized.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Flexible to work extended hours, including nights, weekends, and holidays.