LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.
Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.
Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

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.

EDUCATION AND/OR EXPERIENCE

• 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’ experience as a Chef de Cuisine with a minimum of three (3) years’ experience in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiencies, quality and relative costs.

SKILLS AND ABILITIES

• 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
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient in Microsoft Word, Excel, and PowerPoint.
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays

THE ROLE

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

ESSENTIAL DUTIES & RESPONSIBILITIES

• Design and implement menus for the restaurant 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 maintained at all times.
• 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 culinary operations including concessions, clubs, suites, etc. as needed.