Executive Chef

Legends Global is a renowned global leader that partners with the world’s most prestigious live events, venues, and brands to deliver fully integrated premium services. As a company, Legends Global operates a network of 450 venues worldwide, managing 20,000 events annually and entertaining an astounding 165 million guests each year. The company’s comprehensive service offerings include feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking, making it a pivotal player in the live events and venue management industry. The corporate culture at Legends Global thrives on respect, ambitious thinking, collaboration, and bold action. The company is deeply committed to fostering an inclusive workplace where every employee can be authentic, make a meaningful impact, and develop their careers. Every success at Legends Global is the result of collective effort, reinforcing the value of unity and teamwork across the organization.

The Executive Chef role at Legends Global, specifically located at the Shreveport Convention Center, offers an exciting opportunity to lead a high-volume culinary operation within the Food & Beverage department. Reporting directly to the Director of Food & Beverage, this is an exempt position responsible for overseeing the culinary direction and management of kitchen operations. The Executive Chef will research and develop innovative menu items that align with current industry trends and locally sourced seasonal ingredients tailored to support both restaurant and concession business segments. This role involves meticulous recipe compliance and quality control throughout all stages of food production, ensuring that all culinary outputs meet high standards.

Maintaining exceptional health department scores and third-party audit standards (90 or above for health department and 95 or above for SAVOR audits) is a critical responsibility, alongside creating efficient production schedules that meet the dynamic demands of the business. Budget management is key, with a primary focus on optimizing labor and controlling the cost of goods. The Executive Chef is also charged with managing kitchen equipment maintenance and cleanliness rigorously and actively participating in the local hospitality community and professional associations to represent and enhance the company's position.

The role includes fiduciary responsibilities to operate at peak efficiencies, maximizing labor and supply costs, while continuously seeking labor efficiencies to reduce costs and enhance product output, thereby improving the overall guest experience. The Executive Chef will be tasked with hiring and training all kitchen and stewarding staff, ensuring compliance with Serve Safe and health department regulations, and maintaining high standards of culinary and stewarding personnel performance. Operational responsibilities extend to ordering, receiving, and preparing food items, maintaining food costs and budget goals, and producing banquet event order products precisely for each event.

Additionally, the Executive Chef will develop tailored proposals for potential clients, which may include tastings for larger plated events, and entertain prospective clients through exclusive Chef's tables, underlining the importance of customer engagement and service excellence. Supervisory duties involve interviewing, hiring, training, planning, assigning, appraising, rewarding, disciplining employees, resolving complaints, and fostering a positive work environment in alignment with company policies and applicable laws.

This position demands a minimum of 8 years of culinary experience in a high-volume facility and a high school diploma or GED. It requires excellent organizational, planning, communication, interpersonal skills, and a strong customer service orientation. The Executive Chef should be capable of working with minimal supervision, engaging effectively with all levels of staff, and accommodating irregular work hours, including nights, weekends, and holidays. Serve Safe certification or a food handlers certificate is mandatory. The compensation package is competitive and commensurate with experience, including comprehensive benefits such as medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. The work is performed onsite at the Shreveport Convention Center with physical demands consistent with culinary operations. Legends Global promotes equal opportunity and encourages diverse applicants to apply, supporting accommodations for individuals with disabilities.