Executive Sous Chef; Highmark Stadium - Training Facility

Overview

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team.

Sounds like a winning formula for you. Join us!

The Executive Sous Chef (Team Dining) is responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout the Buffalo Bills Team Dining facility and, when requested, all areas of Legends Hospitality within Highmark Stadium. Opening in the 2026 NFL season, The New Highmark Stadium will become the new home of the Buffalo Bills. As the largest construction project in Western New York history, this stadium will have state-of-the-art technology that will enhance the fan experience.

Join us as we remember the past, while looking forward to the future.

• People and product focused hands-on management of day-to-day operations of Buffalo Bills Team Dining Facility
• Collaborating with Premium Experience Manager to deliver best in class team dining facility in the NFL.
• Engaging with Buffalo Bills team dieticians and related personnel to provide nutritionally balanced and deliberate meals for the coaches and team
• Maintaining mutually agreed upon budgets and financial metrics with Buffalo Bills and Legends Hospitality
• Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.
• Hire, mentor and lead an efficient strong culinary team
• Maintaining a culture of full discretion, professional behavior and appropriate engagement with team, coaches, guests, and all associates of the Buffalo Bills.
• Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Plan innovative menus, Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.
• Prepare annual budgets that drive value for the Buffalo Bills and ensure all fiscal responsibilities are met.
• Oversees inventory management to ensure outlets are adequately always supplied. Performs periodic inventory. Requisition ing and purchasing. Maintains effective vendor relationships.
• Oversees the sanitation standards of all kitchens to ensure compliance with local health department standards and company standards.
• Direct interaction with high-level clients and the ability to build relationships.
• Practice safe work habits and complete company and venue safety and general compliance training.
• Maintain a pleasant and collaborative attitude towards customers, co-workers, and management.
• Adheres to the Legends Global and venue company policies.
• Complete other duties as assigned by management.
• Available to work non-traditional hours (Nights, Weekends & Holidays)

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.