Executive Chef

POSITION: Executive Chef
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Culinary
FLSA STATUS: Exempt

About the role

The Executive Chef is a culinary leader responsible for the strategic and day-to-day execution of all culinary operations, including concessions, catering/banquets, premium/VIP services and special events. This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment. The Executive Chef partners closely with the General Manager, Director of Culinary, Finance, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

Responsibilities

• Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.
• Inspect recipe compliance and quality control are met throughout the production process.
• Create the production schedule to meet business demands.
• Manage department budget to meet and exceed labor and cost of good expenditures.
• Responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience.
• Hiring and Training of all kitchen and stewarding staff to include “Serve safe” and any Health department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Ordering, receiving, and preparing all food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, to include tastings on larger plated events.
• Entertain prospective clients through Chef’s tables.
• Maintains an active role in local hospitality community and professional associations.
• Develop creative menus with food presentations and maintain a quality product.
• Perform other duties as assigned.
• Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws.
• Responsibilities include, but are not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems with supervision from Director of Culinary.

Qualifications

• Must have a High School Diploma or GED.
• Minimum of 7 years of culinary experience in high volume facility producing meals for large events.
• Previous culinary leadership experience preferred.
• Serve-Safe Manager Certified/Food Handlers Certificate.

Skills and Abilities

• Must maintain local Health Codes and sanitation HACCP.
• Strong leadership skills with the ability to motivate, develop, and manage a team.
• Ability to communicate in a clear, professional, and courteous manner, which fosters a positive, enthusiastic and cooperative work environment.
• High level of initiative, accountability, and work ethic.
• Customer-focused mindset with a commitment to delivering exceptional guest experiences.
• Professional demeanor and appearance.
• Ability to organize and prioritize work to meet deadlines while multitasking between job functions.
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
• Ability to be creative with food presentations and maintain a quality product.
• Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays.

Benefits

• Medical, dental, vision, life and disability insurance
• Paid vacation
• 401k plan