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 IQ– 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 National Medal of Honor Museum in Arlington, Texas will serve as the premier national institution dedicated to the stories, impact, and legacy of the service members who went on to become Medal of Honor recipients. The museum footprint encompasses over 100,000 square feet, cornering five acres of waterfront in Arlington, Texas. Over 31,000 square feet of Exhibition Galleries as well as dedicated spaces for meetings, symposiums, memorials, and ceremonies.

The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations at the National Medal of Honor Museum. The Executive Chef is also responsible for all culinary components for special events annually in our event space. The Executive Chef will report to the General Manager.

Essential Functions include:

• People and product focused hands-on management of day-to-day operations of all prep spaces and kitchens.
• Implements and enforces all departmental and organizational policies and procedures.
• Assures staff compliance with all standards, policies and procedures.
• Professionally leading associates utilizing Sous Chef and Lead Cooks through planning and scheduling of work assignments and performance development.
• Administers training and development, performance reviews, corrective counseling, and payroll accountability.
• Plan innovative menus, maintaining financial responsibility for the menu mix and culinary labor costs.
• Analyze menu and food costs and prepare cost and quality efficient menus/specials.
• Prepare reports regarding food and menu analysis.
• Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.
• Practice safe work habits, follow all safety policies and procedures and regulations.
• Oversee inventory management to assure all outlets are always adequately supplied.
• Maintains effective vendor relationships.
• Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Direct interaction with high level clients.
• Oversee all culinary employees to achieve budgetary, food quality, and customer service expectations.
• Travel up to 25% to other Legends properties to support major events, openings, and/or business needs.

Qualifications for this role include:

• Three years of experience as an executive chef in a high-volume food industry or five years as an executive sous chef.
• Three years of experience in offsite catering preferred.
• Degree or certification from an accredited culinary arts institute preferred.
• Must have Certified Food Manager (CFM) license or be able to attain within 60 days of start date.
• Proven track record in improving kitchen efficiency, quality, food and labor costs.
• Excellent managerial, financial analysis, team building, and communication skills.
• 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.
• Bilingual in English and Spanish, a plus.

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.
• Parental Leave.
• Wellness Program.
• 401(k) Plan.

• Three years of experience as an executive chef in a high-volume food industry or five years as an executive sous chef.
• Experience in offsite catering preferred.
• Degree or certification from an accredited culinary arts institute or apprenticeship certification preferred.
• Certified Food Manager (CFM) license or ability to attain within 60 days of start date.
• Proven track record in improving kitchen efficiency, quality, food and labor costs.
• Excellent managerial, financial analysis, team building, and communication skills.
• Knowledge of kitchen sanitation and operation of kitchen equipment.
• Detail-oriented and organized with the ability to learn new programs quickly.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Flexible to work extended hours including nights, weekends, and holidays.
• Bilingual in English and Spanish, a plus.