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

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. It will also include any concerts, non-game days, special events, and any food and beverage related activations for the iconic Pirate ship. Join us in elevating the fan experience through unparalleled guest services and pride to make Raymond James Stadium one of the best Stadium in the NFL.

The Chef de Cuisine under the direction of the Executive Chef and Executive Sous Chef, will be responsible for effectively managing all culinary operations of the Stadium including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations.

Essential Functions include:

• Design and implement menus for the Stadium as established by the Executive Chef.
• Provide recipes, training, and experience to all staff.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure excellent customer relations are always maintained.
• Coordinate with other departments regarding menu implementation.
• Schedule labor force and assign responsibilities for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships.
• Perform other related duties as assigned.

Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Support other arena culinary operations including concessions, clubs, suites, etc. as needed.

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 team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Five (5) years of experience as a Chef de Cuisine with a minimum of three (3) years of experience in a high-volume full-service food operation. Proven track record in improving kitchen efficiencies, quality, and relative costs. Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. 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.

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.
• Five years of experience as a Chef de Cuisine.
• Minimum of three years of experience in a high-volume full-service food operation.
• Strong leadership and communication skills.
• Knowledge of health and safety, sanitation, and HACCP.
• Detail-oriented and extremely organized.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Ability to work extended hours, including nights, weekends, and holidays.