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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,600.00 - $97,300.00
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 Global is a world-class company recognized as the premier partner to some of the greatest live events, venues, and brands globally. With a vast network spanning 450 venues worldwide, Legends Global hosts approximately 20,000 events annually and entertains over 165 million guests. The company offers a fully integrated suite of premium services, including feasibility and consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking. Their white-label approach ensures that their partners remain central to the live event experience, delivering exceptional and seamless service. Their culture is rooted in respect, ambitious thinking, collaboration, and bold action,... Show More
Job Requirements
- High school diploma or GED
- Culinary degree or apprenticeship certification preferred
- Minimum 7 years progressive culinary experience including senior culinary leadership
- Experience in high-volume venues such as arenas, stadiums, convention centers, performing arts, or large-scale catering
- Proven success managing food cost, labor, and culinary budgets
- ServSafe Manager certification required or ability to obtain timely
- Knowledge of HACCP and local health codes
- Strong leadership, communication, and organizational skills
- Ability to work nights, weekends, and holidays
- Proficiency in Microsoft Office
- Ability to lift and move up to 50 lbs
- Ability to stand and walk frequently
- Ability to work in hot and cold kitchen environments
- Ability to bend, reach, and perform repetitive motions
- Willingness to accommodate reasonable accommodations for disabilities
Job Qualifications
- High school diploma or GED required
- Culinary degree/apprenticeship certification preferred
- 7+ years of progressive culinary experience, including senior culinary leadership in a high-volume venue environment
- Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation
- ServSafe Manager certification (required or ability to obtain within a defined timeframe)
- Knowledge of HACCP and local health department standards
- Strong leadership, communication, and organizational skills with a hands-on management style
- Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands
- Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls
- Ability to work irregular hours including nights, weekends, and holidays based on event schedule
- Proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling, inventory, and timekeeping
Job Duties
- Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production
- Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality
- Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature
- Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models
- Develop creative, trend-forward menu items that align with the River Center's brand and event mix while leveraging local and seasonal ingredients where possible
- Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events
- Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards
- Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement
- Build production and staffing plans aligned to event forecasts
- manage schedules to meet business demand while minimizing overtime
- Oversee purchasing, receiving, storage, and inventory controls
- maintain strong vendor relationships and ordering discipline
- Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning
- Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team
- Build a culture of accountability, pride, teamwork, safety, and continuous improvement
- Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability
- Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws
- Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices
- Drive outcomes that support strong inspection and audit performance
- Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas
- Champion workplace safety, accident prevention, and safe equipment use
- report and correct hazards immediately
- Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment
- Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly
- Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance
- Partner cross-functionally with Operations, Sales, and Event Management to anticipate needs and deliver seamless event execution
- Communicate staffing, production levels, challenges, and solutions clearly to leadership
- Maintain an active presence in the local culinary/hospitality community and represent the River Center through industry and community engagement
- Perform additional duties as assigned to support overall venue operations and special initiatives
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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