Executive Chef | Florida

Tallahassee, FL, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends Global is a renowned hospitality company known for its dedication to delivering exceptional culinary experiences across various properties. With a strong commitment to excellence in food quality, customer service, and operational efficiency, Legends Global operates multiple locations and maintains a consistent brand presence throughout. As a reputable employer, the company offers competitive compensation and a comprehensive benefits package to support its employees' professional growth and well-being.

The Executive Chef role at Legends Global is a pivotal leadership position responsible for overseeing the entire culinary operations, ensuring that all aspects from menu development to food preparation are executed with precision and creativity. Reporting directly to the General Manager, the Executive Chef collaborates closely with culinary teams across different locations to share best practices and maintain brand consistency. This role is not just strategic but also hands-on, providing operational support during critical events such as unit openings, special events, and addressing staffing challenges. The Executive Chef is instrumental in maintaining high standards of food quality, kitchen productivity, and overall customer satisfaction. This position requires extensive knowledge of culinary techniques, strong leadership skills, and the ability to manage resources efficiently. The Executive Chef also plays a critical role in staff management, including hiring, training, mentoring, and disciplinary actions, ensuring a motivated and skilled culinary team. Travel within the Florida region and to other business units is required to support broader organizational goals. The role commands a competitive salary commensurate with experience and comes with a generous benefits package, making it an attractive opportunity for seasoned culinary professionals seeking to advance their careers in a dynamic and supportive environment.

Job Requirements

Minimum seven years experience as an Executive Chef in a high volume food industry
Bachelor’s degree in hotel or restaurant management or related field preferred
Ability to read, write, and understand English
Ability to perform physical duties in confined spaces and temperature extremes
Willingness to travel regularly within the Florida region and other business units
Strong manual dexterity and ability to use kitchen equipment safely
Availability to work flexible hours including special events and unit openings

Job Qualifications

Minimum seven years experience as an Executive Chef in a high volume food industry
Bachelor’s degree in hotel or restaurant management or related field preferred
Thorough knowledge of hot, cold food, and pastry preparation
Extensive skill in usage of kitchen equipment including slicers, mixers, grinders, and food processors
Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes
Ability to read, write, and understand English for effective communication and documentation
Manual dexterity to use various kitchen tools safely and effectively
Ability to perform duties in confined spaces and extreme temperature ranges
Strong leadership and mentoring skills
Effective resource management capabilities

Job Duties

Manage and oversee all production, operation, and sanitation aspects of culinary and stewarding operations throughout the property
Oversee all culinary employees to achieve budgetary, food quality, and customer service expectations
Create and develop recipes, dishes, and any additional culinary requirements
Manage hiring, scheduling, training, mentoring, and disciplinary actions for employees
Make effective use of available resources including time, labor, and materials to maximize productivity
Assist with ensuring complete schedules based on forecasts
Conduct regular quality assurance and quality control inspections to maintain cleanliness and proper equipment function
Maintain food, labor, and other expenses at budgeted levels
Communicate and work closely with General Manager and Regional Executive Chef
Maintain consistent high-level food quality, kitchen productivity, and supply chain
Encourage team members to clean their areas and assist in others
Cross-train department staff and support peers and team
Demonstrate competent product knowledge in storing and handling perishables maintaining quality and integrity
Travel regularly to support other business units as needed