Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,300.00 - $96,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Legends Global is a distinguished leader in the live event industry, proudly serving as the premier partner to some of the world’s greatest live events, venues, and global brands. With an impressive network spanning 450 venues worldwide and managing an astounding 20,000 events annually that entertain over 165 million guests, Legends Global excels in delivering a fully integrated suite of premium services. These services encompass feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events and venues. This extensive network and multifaceted expertise make Legends Global a key influencer in enhancing guest experiences and operational excellence across a diverse range of live entertainment settings.
The company culture at Legends Global is founded on respect, ambitious thinking, collaboration, and bold action. They are deeply committed to creating an inclusive workplace where every team member can be authentic, make a meaningful impact, and advance their career. Winning is a fundamental value at Legends Global — all victories are earned collectively through unified efforts, fostering a dynamic and supportive environment for professional growth.
The Executive Chef role at the Raising Cane's River Center represents a senior culinary leadership position that demands strategic oversight and daily operational control of all culinary activities within a high-volume, fast-paced live events environment. This includes managing concessions, catering and banquets, premium and VIP services, and special events. The Executive Chef will be instrumental in driving culinary vision, maintaining operational excellence, and achieving financial goals while overseeing food quality, consistency, sanitation, and overall guest satisfaction.
Collaborating closely with key leadership such as the General Manager, Director of Food & Beverage, Sales and Catering teams, Operations, and Facility Maintenance, the Executive Chef ensures the seamless delivery of memorable guest experiences and surpasses client expectations. The role requires a deep commitment to excellence and the ability to operate efficiently within the dynamic demands of a live event venue. With a competitive salary range between $90,000 and $105,000, commensurate with experience, this role offers significant responsibilities coupled with a comprehensive benefits package that includes medical, dental, vision, life, and disability insurance, paid vacation, and a 401k plan.
This position also emphasizes team leadership, including recruiting, training, coaching, and developing a high-performing culinary and stewarding team while cultivating a culture of accountability, teamwork, safety, and continuous improvement. The Executive Chef is responsible for maintaining compliance with local health codes, food safety standards, and company policies, ensuring impeccable standards for kitchen operations and equipment maintenance. Active engagement with the local culinary and hospitality communities is also encouraged, positioning the Executive Chef not only as an internal leader but also as a prominent representative of the River Center within the broader industry community.
This on-site role is dynamic and demands flexibility due to varying event schedules, including irregular hours that encompass nights, weekends, and holidays. The physical demands include frequent standing, walking, working in hot and cold kitchen environments, handling knives, hot surfaces, steam, cleaning chemicals, and the ability to lift up to 50 pounds. Legends Global supports reasonable accommodations to ensure all employees can successfully perform their essential functions.
Joining Legends Global as the Executive Chef at the Raising Cane’s River Center offers a unique opportunity to lead culinary excellence within a renowned organization in the live events arena. This role is designed for a visionary culinary professional eager to apply strong leadership, innovative menu development, financial acumen, and operational expertise in a vibrant, fast-paced venue environment.
The company culture at Legends Global is founded on respect, ambitious thinking, collaboration, and bold action. They are deeply committed to creating an inclusive workplace where every team member can be authentic, make a meaningful impact, and advance their career. Winning is a fundamental value at Legends Global — all victories are earned collectively through unified efforts, fostering a dynamic and supportive environment for professional growth.
The Executive Chef role at the Raising Cane's River Center represents a senior culinary leadership position that demands strategic oversight and daily operational control of all culinary activities within a high-volume, fast-paced live events environment. This includes managing concessions, catering and banquets, premium and VIP services, and special events. The Executive Chef will be instrumental in driving culinary vision, maintaining operational excellence, and achieving financial goals while overseeing food quality, consistency, sanitation, and overall guest satisfaction.
Collaborating closely with key leadership such as the General Manager, Director of Food & Beverage, Sales and Catering teams, Operations, and Facility Maintenance, the Executive Chef ensures the seamless delivery of memorable guest experiences and surpasses client expectations. The role requires a deep commitment to excellence and the ability to operate efficiently within the dynamic demands of a live event venue. With a competitive salary range between $90,000 and $105,000, commensurate with experience, this role offers significant responsibilities coupled with a comprehensive benefits package that includes medical, dental, vision, life, and disability insurance, paid vacation, and a 401k plan.
This position also emphasizes team leadership, including recruiting, training, coaching, and developing a high-performing culinary and stewarding team while cultivating a culture of accountability, teamwork, safety, and continuous improvement. The Executive Chef is responsible for maintaining compliance with local health codes, food safety standards, and company policies, ensuring impeccable standards for kitchen operations and equipment maintenance. Active engagement with the local culinary and hospitality communities is also encouraged, positioning the Executive Chef not only as an internal leader but also as a prominent representative of the River Center within the broader industry community.
This on-site role is dynamic and demands flexibility due to varying event schedules, including irregular hours that encompass nights, weekends, and holidays. The physical demands include frequent standing, walking, working in hot and cold kitchen environments, handling knives, hot surfaces, steam, cleaning chemicals, and the ability to lift up to 50 pounds. Legends Global supports reasonable accommodations to ensure all employees can successfully perform their essential functions.
Joining Legends Global as the Executive Chef at the Raising Cane’s River Center offers a unique opportunity to lead culinary excellence within a renowned organization in the live events arena. This role is designed for a visionary culinary professional eager to apply strong leadership, innovative menu development, financial acumen, and operational expertise in a vibrant, fast-paced venue environment.
Job Requirements
- High School Diploma or GED
- culinary degree/apprenticeship certification preferred
- 7+ years of progressive culinary experience including senior culinary leadership in a high-volume venue environment
- proven ability to manage food cost, labor, and culinary budgets
- ServSafe Manager certification required or ability to obtain within a defined timeframe
- knowledge of HACCP and local health department standards
- ability to work irregular hours including nights, weekends, and holidays
- ability to lift/move up to 50 lbs
- strong leadership and communication skills
- proficiency with Microsoft Office
- ability to work in fast-paced environment with physical demands
Job Qualifications
- High School Diploma or GED
- culinary degree/apprenticeship certification preferred
- 7+ years of progressive culinary experience including senior culinary leadership in a high-volume venue environment such as arena, stadium, convention center, performing arts, or large-scale catering
- 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
- proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling, inventory, 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 controllable, 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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