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 end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.
Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.
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.

• 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.

Applications Open until 9/4/2025 or until filled

THE ROLE

The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising 5 Chefs and their specific areas. The Executive Chef will report to the General Manager.

ESSENTIAL FUNCTIONS

• This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ
• Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests.
• Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies, and procedures and safety rules. Provides guidance and direction to provide the tools and training needed by their work areas.
• Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Analyze menu and food costs for all kitchens 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, Suites & Concessions Manager menu items and monitor feedback from guests from these areas.
• Oversees inventory management to assure all outlets are always adequately supplied. Performs end of month inventory. Requisitioning and purchasing. Maintains effective vendor relationships.
• Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping 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, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines.
• Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll.
• Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus.
• Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team. This is a hands on people management position.
• Conducts in person interviews and tastings for future Sous Chef openings.
• 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.
• Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings
• Present for events and premium area walks.