Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $92,400.00
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, founded in 2008, is a premium experiences company boasting a global presence with over 1,500 full-time and 30,000 seasonal team members worldwide. The company operates through six specialized divisions: Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Legends IQ. This multi-faceted structure allows Legends to offer comprehensive 360-degree service solutions tailored to elevate the brand and execute the vision of their clients and partners effectively. With a strong foothold across diverse business verticals such as professional sports, collegiate sports, attractions, entertainment, conventions, and leisure, Legends has established itself as the industry leader in designing, planning, and delivering... Show More
Job Requirements
- Minimum seven years of experience as an Executive Chef in a high volume food industry
- Must be at least 18 years of age
- Bachelor’s degree in hotel or restaurant management preferred
- Must be flexible to work extended hours including nights, weekends and holidays
- Must be able to work in a team environment
- Must have excellent leadership, financial analysis, team building and communication skills
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Must be detail-oriented and extremely organized
- Must be proficient on Microsoft Word, Excel and PowerPoint
- Must be open to providing support to other facilities during emergencies
- Practice safe work habits and adhere to all safety policies and procedures
Job Qualifications
- Must be at least 18 years of age
- Minimum seven years of experience as an Executive Chef in a high volume food industry
- Bachelor’s degree in hotel or restaurant management preferred
- Proven track record in improving kitchen efficiencies, quality and relative costs
- Excellent leadership, financial analysis, team building and communication skills
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized with quick learning ability for new programs and procedures
- Proficient in Microsoft Word, Excel and PowerPoint
- Ability to work in a team environment
- Flexible to work extended hours including nights, weekends and holidays
- Open to providing incidental or short-term support to other facilities in case of emergency
- Practice safe work habits and follow all safety policies and regulations
Job Duties
- Manage and oversee all production, operation and sanitation aspects of all culinary and stewarding operations throughout property
- Oversee all culinary employees to achieve budgetary, food quality and customer service expectations
- Create and develop recipes, dishes, and any additional requirements of the property
- Manage the hiring, scheduling, training, mentoring and disciplinary actions for all employees
- Make effective use of available resources including time, labor and materials to maximize productivity
- Assist in scheduling based on business forecasts
- Conduct regular quality assurance and control inspections to maintain cleanliness and equipment functionality
- Maintain food, labor and other expenses at budgeted levels
- Communicate and work closely with General Manager and Regional Executive Chef
- Maintain consistent high level of food quality, kitchen productivity, and supply line
- Ensure team members clean their areas and assist with cleaning other areas
- Cross-train team members and support peers
- Demonstrate competent product knowledge by proper storing and handling of perishables
- Perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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