Executive Chef

Position

Executive Chef

Food and Beverage

Director of Food and Beverage & Regional Director of Food and Beverage

Salaried Exempt

Legends & ASM Global

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360‑degree, data‑driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top‑tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues, stadiums, arenas, convention centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

• Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support catering and concession business.
• Ensure recipe compliance and quality control are met throughout the production process.
• Maintain health department score of 90 or above and Legends | ASM’s 3rd party audit score of 95 or above.
• Create the culinary production schedule to meet business demands.
• Manage department budget to meet and exceed labor and cost of good expenditures.
• Maintain an active role in the local hospitality community and professional associations.
• Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.
• Maintain all kitchen equipment cleanliness and annual maintenance; in tandem with the Director of Food and Beverage and Facility Maintenance, monitor all preventative and reactive maintenance programs for the kitchen spaces.
• Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience.
• Hire and train all kitchen and stewarding staff to include “Serv Safe” and any Health Department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Order, receive, and prepare all food items.
• Maintain food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, including tastings.
• Entertain prospective clients through Chef’s tables.
• Develop creative menus with food presentations and maintain a quality product for both catering and concessions.
• Oversee inventory management to ensure all outlets are adequately supplied at all times; perform periodic inventory; track waste and spoilage.
• Perform related duties as assigned by Management.

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

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must have a High School Diploma or GED.
• Minimum of 8 years of culinary experience in high volume facility producing meals for large events.

• Must maintain local Health Codes and sanitation HACCP.
• Excellent organizational and planning skills.
• Excellent communication and interpersonal skills.
• Strong customer service orientation.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff…