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LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

GLOBAL HOSPITALITY

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.

THE ROLE

The Executive Chef is responsible for assisting in the culinary design of the venue’s menu in accordance with organization and execution of the day-to-day food and beverage operations.

ESSENTIAL FUNCTIONS

+ Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost.

+ Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station.

+ Participates in production of all food items necessary for operation.

+ Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products.

+ Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.

+ Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service.

+ Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.

+ Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.

+ Ability to coach, train and develop efficient and successful team.

+ Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times.

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.

+ High School diploma or GED; Associate degree in Food and Beverage preferred

+ Minimum eight (8) years in BOH restaurant environment

+ Minimum five (5) years of BOH management experience in a high-volume restaurant environment

+ Thorough knowledge of hot, cold food and pastry preparation

+ Extensive skill in usage of slicers, mixers, grinders, food processors, etc.

+ Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

+ Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.

+ Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.

+ Ability to perform duties in confined spaces.

+ Ability to perform duties within extreme temperature ranges

+ Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen.

+ May also be exposed to partially sheltered outdoor environment subject to climate fluctuations

+ Kitchen environment-noise levels may be moderate to high

+ Works frequently in hot and damp environment

+ In contact with sharp knives, slicers, boiling liquids, hot pans, etc.

+ Ability to remain on feet for entire length of shift

+ Ability to lift/move/maneuver up to 50 lbs.

+ Constant standing, walking, bending, reaching and repetitive motions

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.