Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,300.00 - $96,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401(k) Plan
Job Description
Legends Global is the premier partner to the world's greatest live events, venues, and brands. As a leading provider of fully integrated premium services for live event venues, Legends Global operates a vast network of 450 venues worldwide. Hosting approximately 20,000 events annually and entertaining over 165 million guests, the company excels in delivering exceptional operational expertise across numerous sectors. These include feasibility and consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking services for world-class live events and venues. Legends Global's success is rooted in its unparalleled depth of experience and execution capabilities, making it a trusted and respected industry leader.
The culture at Legends Global is shaped by respect, ambitious thinking, collaboration, and bold action. The company is dedicated to building an inclusive workplace where employees can be authentic, make meaningful impacts, and grow in their careers. Winning is central to the company ethos, with every team member recognizing that success is achieved through cooperative effort as one unified team. This dynamic and supportive environment encourages employees to contribute their best and thrive in a fast-paced, high-energy setting.
The Executive Chef is a senior culinary leadership role that holds critical responsibility for all culinary operations at two of the Toledo, Ohio venues under Legends Global: Glass City Center and Huntington Center. This position oversees a broad array of food and beverage services, including concessions, catering/banquets, premium and VIP services, and special events. The Executive Chef is tasked with driving culinary vision alongside ensuring operational excellence, financial performance, and talent development within a fast-paced and high-volume live events environment.
Partnering closely with the General Manager, Director of Food & Beverage, Sales and Catering teams, Operations, and Facility Maintenance, the Executive Chef ensures memorable guest experiences, surpasses client expectations, and maintains peak operational efficiency. This role demands expertise in maintaining exceptional food quality, consistency, sanitation standards, and guest satisfaction for all culinary offerings.
The Executive Chef drives menu innovation by creating trend-forward, locally sourced, and seasonal menus aligned with the venue's brand and event mix. They conduct line checks, tastings, and quality assurance to uphold standards of flavor, portioning, presentation, and temperature. Financial stewardship is paramount, with responsibilities including managing food and labor costs, minimizing waste, and building production and staffing plans in alignment with event forecasts.
Additionally, the Executive Chef leads recruitment, training, and development of a high-performing culinary and stewarding team, fostering a culture of accountability, teamwork, safety, and continuous improvement. They ensure compliance with local health codes and food safety standards, including HACCP protocols, and collaborate with facility maintenance to manage kitchen equipment and facility readiness.
This role operates in a demanding physical environment requiring the ability to perform tasks in hot and cold kitchen areas, lift up to 50 pounds, and work irregular hours including nights, weekends, and holidays based on the event calendar. Legends Global offers a competitive salary range of $90,000 to $105,000 commensurate with experience, along with a comprehensive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan.
This is an exceptional opportunity for a seasoned culinary professional seeking to lead and innovate within a premier live event hospitality organization that values inclusivity, excellence, and teamwork. At Legends Global, the Executive Chef is more than a leader—they are integral to crafting extraordinary experiences for guests and clients alike while driving culinary excellence and operational success.
The culture at Legends Global is shaped by respect, ambitious thinking, collaboration, and bold action. The company is dedicated to building an inclusive workplace where employees can be authentic, make meaningful impacts, and grow in their careers. Winning is central to the company ethos, with every team member recognizing that success is achieved through cooperative effort as one unified team. This dynamic and supportive environment encourages employees to contribute their best and thrive in a fast-paced, high-energy setting.
The Executive Chef is a senior culinary leadership role that holds critical responsibility for all culinary operations at two of the Toledo, Ohio venues under Legends Global: Glass City Center and Huntington Center. This position oversees a broad array of food and beverage services, including concessions, catering/banquets, premium and VIP services, and special events. The Executive Chef is tasked with driving culinary vision alongside ensuring operational excellence, financial performance, and talent development within a fast-paced and high-volume live events environment.
Partnering closely with the General Manager, Director of Food & Beverage, Sales and Catering teams, Operations, and Facility Maintenance, the Executive Chef ensures memorable guest experiences, surpasses client expectations, and maintains peak operational efficiency. This role demands expertise in maintaining exceptional food quality, consistency, sanitation standards, and guest satisfaction for all culinary offerings.
The Executive Chef drives menu innovation by creating trend-forward, locally sourced, and seasonal menus aligned with the venue's brand and event mix. They conduct line checks, tastings, and quality assurance to uphold standards of flavor, portioning, presentation, and temperature. Financial stewardship is paramount, with responsibilities including managing food and labor costs, minimizing waste, and building production and staffing plans in alignment with event forecasts.
Additionally, the Executive Chef leads recruitment, training, and development of a high-performing culinary and stewarding team, fostering a culture of accountability, teamwork, safety, and continuous improvement. They ensure compliance with local health codes and food safety standards, including HACCP protocols, and collaborate with facility maintenance to manage kitchen equipment and facility readiness.
This role operates in a demanding physical environment requiring the ability to perform tasks in hot and cold kitchen areas, lift up to 50 pounds, and work irregular hours including nights, weekends, and holidays based on the event calendar. Legends Global offers a competitive salary range of $90,000 to $105,000 commensurate with experience, along with a comprehensive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan.
This is an exceptional opportunity for a seasoned culinary professional seeking to lead and innovate within a premier live event hospitality organization that values inclusivity, excellence, and teamwork. At Legends Global, the Executive Chef is more than a leader—they are integral to crafting extraordinary experiences for guests and clients alike while driving culinary excellence and operational success.
Job Requirements
- High School Diploma or GED
- Culinary degree or apprenticeship certification preferred
- Minimum of 7 years progressive culinary experience
- Senior culinary leadership experience in high-volume venues
- Proven ability managing food cost, labor, and budgets
- ServSafe Manager certification or ability to obtain
- Knowledge of HACCP and local health standards
- Strong leadership and communication skills
- Ability to work irregular hours including nights and weekends
- Proficiency with Microsoft Office and operational systems
- Physical ability to lift up to 50 pounds and perform repetitive motions
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 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
- 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 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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