Executive Chef

Legends is a global leader in the management of public assembly facilities, providing world-class services and operational expertise across arenas, convention centers, stadiums, and other large event venues. With a strong presence in the hospitality industry, the company is dedicated to delivering exceptional guest experiences through innovative food and beverage programs, superior event services, and outstanding customer care. Legends Global operates multiple facilities worldwide, including prominent venues like the Hampton Roads Convention Center, where it proudly offers seamless and memorable event hosting solutions for a diverse range of clients.

The Executive Chef position at Legends Global, based at the Hampton Roads Convention Center, is a pivotal role within the Food and Beverage department that reports directly to the Director of Food and Beverage. This is a salaried exempt position offering an annual compensation of $90,000. The Executive Chef is responsible for overseeing all culinary operations within the facility to ensure the highest quality food production standards, superior service, and operational excellence.

In this role, the Executive Chef manages the entire food production cycle, from purchasing and receiving to preparing and presenting all food items. A key responsibility includes supervising the stewarding department, ensuring the cleanliness and maintenance of all culinary equipment such as kitchen appliances, china, glassware, and silverware. The Executive Chef also maintains food cost controls and budget adherence to meet financial and operational targets.

A significant aspect of the role is producing food according to banquet event orders (BEOs) for each event, ensuring that the execution aligns with client expectations and company standards. The Executive Chef collaborates closely with sales and catering teams by developing menu proposals, conducting tastings for larger plated events, and entertaining prospective clients through Chef's tables to promote the facility’s culinary offerings.

This professional actively participates in the local hospitality community and professional associations, building relationships and fostering a network that supports business growth. The Executive Chef attends in-house event-related meetings and effectively communicates any changes to other departments to guarantee smooth event operations. Developing new menus and culinary projects is also a core function, aimed at continuously enhancing the guest experience and keeping the offerings fresh and innovative.

Beyond culinary oversight, the Executive Chef is responsible for hiring and training all kitchen and stewarding staff, ensuring compliance with health and safety regulations, including Serve Safe certification and maintenance of a Health Department score of 90 or higher. The role demands strong leadership skills to manage culinary and stewarding personnel efficiently, achieving labor and production objectives while maintaining a high standard of hygiene and operational safety.

In addition to operational responsibilities, the Executive Chef plays a vital role in promotional activities, participating in media events to showcase the facility and its culinary excellence. Regular communication with the Director of Food and Beverage and coordination with banquet, concessions, and catering managers ensure cohesive teamwork and consistent delivery of services. This role requires someone with extensive banquet culinary experience, creativity in food presentation, excellent organizational and interpersonal skills, and a strong commitment to customer service and quality control.