Executive Sous Chef- Lansing Center

Lansing, MI, USA|Remote, 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 premier global company known for being the trusted partner to the world’s most iconic live events, venues, and brands. As a leader in the live entertainment and venue management industry, Legends Global provides an integrated suite of premium services that keep their partners prominently positioned through a white-label approach. The company’s extensive network includes 450 venues worldwide, hosting approximately 20,000 events annually, and entertaining over 165 million guests each year. Their expertise spans across feasibility studies, consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking services, setting them apart as a comprehensive service provider in the industry.

Legends Global embodies a culture rooted in respect, bold action, ambitious thinking, and collaboration. The company is dedicated to fostering an inclusive workplace where every team member can bring their authentic self to work, make meaningful contributions, and advance their careers in a supportive environment. Success at Legends Global is a result of unity and teamwork, creating a winning formula that drives excellence every day.

The Executive Sous Chef position is a critical leadership role within the Food and Beverage department, reporting directly to the Director of Food and Beverage. This salaried, exempt role carries the responsibility of overseeing the culinary and stewarding operations throughout the entire facility. The Executive Sous Chef’s primary focus is on hands-on management of daily kitchen operations, ensuring quality, efficiency, and compliance with sanitation standards across all food outlets. This role demands a strategic approach to menu planning, cost control, budgeting, and inventory management, while leading and developing kitchen staff through effective scheduling, training, and performance management.

With a strong emphasis on operational excellence, the Executive Sous Chef ensures that all culinary operations align with Legends Global’s high standards and regulatory requirements. The ideal candidate will have a proven history in high-volume food service environments, exhibiting exceptional leadership and financial management skills. Additionally, this role may require stepping in as the executive chef when necessary and maintaining direct interactions with high-level clients. Legends Global offers a competitive salary commensurate with experience and a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. This position is based at the Lansing Center Complex in Lansing, Michigan, and may involve travel and flexible hours including nights, weekends, and holidays due to business demands.

Job Requirements

Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Three to five years of experience as an executive sous chef in high-volume food industry
Proven track record of kitchen efficiencies improvement
Excellent managerial and communication skills
Knowledge of kitchen sanitation and equipment operation
Detail-oriented and organized
Proficient in Microsoft Office applications
Flexibility to work nights, weekends and holidays
Ability to provide short-term support to other facilities
Willingness to travel

Job Qualifications

Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
At least 3 to 5 years of experience as an executive sous chef in a high-volume food industry
Proven track record in improving kitchen efficiencies, quality, food and labor costs
Excellent managerial, financial analysis, team building and communication skills, customer service
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 due to business requirements including nights, weekends and holidays
Open to providing incidental or short-term support to other facilities in event of a business emergency
Travel may be required

Job Duties

People and products focused hands-on management of day-to-day operations of all food outlet kitchens
Implements and enforces all departmental and organizational policies and procedures
Assure staff compliance with all standards, policies and procedures
Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development
Administers corrective counseling process, training and development, appraisals, payroll accountability
Plan innovative menus, maintaining financial responsibility for the menu mix
Analyze menu and food costs and prepare cost and quality efficient menus and specials
Prepare reports regarding food and menu analysis
Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met
Oversees inventory management to ensure all outlets are adequately supplied at all times
Performs periodic inventory
Requisitioning and purchasing
Maintains effective vendor relationships
Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
Direct interaction with high level clients
Be able to step in as the executive chef when needed
Perform related duties as assigned by Management