Executive Chef

Shreveport, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends Global is a leading global partner to the world’s most iconic live events, venues, and brands. With an expansive network of 450 venues worldwide, Legends Global plays an integral role in hosting over 20,000 events each year and entertaining approximately 165 million guests. The company provides a fully integrated suite of premium services, ensuring that its partners maintain high visibility through a white-label approach. Legends Global's comprehensive expertise covers every aspect of live event and venue management, including feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking. Committed to building an inclusive and dynamic workplace, Legends Global fosters a culture grounded in respect, bold collaboration, ambitious thinking, and impactful actions where every employee is empowered to be authentic, make a difference, and achieve career growth. This thriving environment is supported by the company’s ethos that winning is a daily objective, achieved through unity and teamwork.

The Executive Chef role at Legends Global, based at the Shreveport Convention Center, is a pivotal position within the Food and Beverage department, reporting directly to the Director of Food and Beverage. This exempt-level position demands a seasoned culinary professional who thrives in high-volume, fast-paced environments, responsible for overseeing menu development, kitchen operations, and overall culinary excellence. The Executive Chef will lead a team in creating innovative and industry-trending menu concepts utilizing local and seasonal ingredients to enhance the guest experience across restaurant and concession operations. Maintaining rigorous quality controls, health department compliance, and audit standards, this role requires meticulous attention to detail and commitment to operational excellence.

Key responsibilities include managing production schedules, budget adherence, labor cost optimization, and equipment maintenance. The chef will be instrumental in hiring, training, and mentoring kitchen and stewarding staff, ensuring compliance with health regulations including Serve Safe certification. Strategic involvement in local hospitality networks and professional associations is expected to maintain Legends Global’s leadership in the culinary community. This role also involves engaging with clients through tailored event proposals and Chef’s tables, supporting the company’s reputation for exceptional service at large-scale events.

Offering a competitive salary commensurate with experience and a comprehensive benefits package encompassing medical, dental, vision, life and disability insurance, paid vacation, and 401k plan, this position provides an exceptional opportunity to lead culinary operations in a world-class venue. The Executive Chef will work on-site at the Shreveport Convention Center with a schedule responsive to the event calendar, including nights, weekends, and holidays. Adeptness at operational efficiency, budget management, and quality control combined with strong leadership and communication skills will ensure success in this vital role. Legends Global is proud to be an Equal Opportunity and Affirmative Action employer dedicated to workforce diversity and inclusion, encouraging qualified women, minorities, individuals with disabilities, and protected veterans to apply.

Job Requirements

High school diploma or GED
Minimum of 8 years culinary experience in high-volume facilities producing meals for large events
Must maintain local health codes and sanitation HACCP
Serve-safe certified or food handlers certificate
Excellent organizational and planning skills
Excellent communication and interpersonal skills
Strong customer service orientation
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours including nights, weekends, and holidays

Job Qualifications

High school diploma or GED
Minimum of 8 years culinary experience in high-volume facilities for large events
Maintain local health codes and sanitation HACCP
Serve-safe certified or food handlers certificate
Excellent organizational and planning skills
Excellent communication and interpersonal skills
Strong customer service orientation
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours including nights, weekends, and holidays

Job Duties

Research and develop menu items to keep pace with industry trends and local seasonal ingredients
Inspect recipe compliance and maintain quality control throughout production
Maintain health department score of 90 or above and 3rd party audit score of 95 or above
Create and manage production schedules to meet business demands
Manage department budget to meet labor and cost of goods expenditures
Maintain active participation in local hospitality community and professional associations
Operate to maximize efficiencies in labor, cost of goods, and supplies
Ensure cleanliness and annual maintenance of all kitchen equipment
Continually improve labor efficiencies to reduce costs and enhance guest experience
Hire and train kitchen and stewarding staff, ensuring compliance with health regulations
Manage culinary and stewarding personnel to meet labor and production goals
Order, receive, and prepare all food items
Maintain food costs and budget goals
Produce products according to Banquet Event Orders
Develop proposals and conduct tastings for prospective clients
Entertain clients through Chef’s tables
Develop creative menus with appealing food presentations and maintain product quality