Executive Chef (Ball Arena)

Thornton, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $73,600.00 - $101,400.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends and ASM Global have united to set a new standard in sports, entertainment, and live event experiences worldwide. This powerful partnership merges Legends' innovative, data-driven approach across global partnerships, hospitality, merchandise, and attractions with ASM Global’s unparalleled expertise in venue management, overseeing more than 350 iconic stadiums, arenas, convention centers, and theaters. The collaboration is dedicated to providing comprehensive, end-to-end solutions, including venue development, event booking, revenue strategy, and hospitality services, aiming to deliver unforgettable experiences for clients and guests alike.

Legends excels in 360-degree event support, ensuring exceptional experiences through strategic partnerships and premium services, whi... Show More

Job Requirements

Minimum five years experience as an executive sous chef in a high-volume full-service food operation
Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Proven track record of improving kitchen efficiency, quality, food, and labor costs
Excellent managerial, financial analysis, team building, communication, and customer service skills
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
Detail-oriented and extremely organized
Proficient in Microsoft Word, Excel, and PowerPoint
Flexible to work extended hours including nights, weekends, and holidays
Ability to provide incidental or short-term support to other facilities as needed

Job Qualifications

Minimum five 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
Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Excellent managerial, financial analysis, team building, communication, and customer service skills
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
Detail-oriented and extremely organized with ability to learn new programs and procedures quickly
Proficient in Microsoft Word, Excel, and PowerPoint
Flexible to work extended hours including nights, weekends, and holidays
Open to providing incidental or short-term support at other facilities during business emergencies

Job Duties

Direct and administer planning, preparation, production, and control of all culinary operations
Supervise five chefs and their specific culinary areas
Develop and provide seasonal menus and specials to engage guests
Enforce departmental and organizational policies, procedures, and safety standards
Manage scheduling, cost control, work assignments, and performance development for culinary associates
Analyze menu and food costs and prepare cost-efficient menus and reports
Collaborate with General Manager and Finance on annual budgets and fiscal responsibilities
Oversee inventory management, purchasing, and vendor relationships
Ensure compliance with sanitation standards and health regulations
Communicate closely with General Manager, Warehouse, and Clients on event needs and menus
Conduct interviews and tastings for Sous Chef candidates
Perform additional duties, including onsite team and client meetings, health inspections, and event presence

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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