Executive Chef

About the role

Legends Global, a global leader in privately managed public assembly facilities, seeks an Executive Chef to oversee all culinary operations at the Oklahoma City Convention Center. The role manages purchasing, receiving, and production of all food items, maintains culinary equipment, and supervises the stewarding and concessions departments.

Responsibilities

• Drive Culinary Vision & Brand Excellence: Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue’s food identity and market competitiveness. Develop innovative menus, concepts, and presentations reflecting current trends, local sourcing, and seasonal availability.
• Strategic Planning & Financial Performance: Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives. Maintain food cost, inventory tracking, labor cost, and overall culinary P&L performance within approved budgets. Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities.
• Operational Excellence & Continuous Improvement: Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events. Implement and enforce standardized recipes, production systems, and operating procedures. Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate.
• Team Leadership & Talent Development: Recruit, train, mentor, and develop a high-performing culinary and stewarding team. Foster a culture of accountability, creativity, teamwork, and continuous improvement. Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives.
• Event Execution & Client Experience: Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards. Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations.
• Quality, Safety & Compliance: Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies. Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher. Champion food safety, sanitation, and workplace safety at all times.
• Collaboration & Community Engagement: Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience. Maintain an active presence in the local hospitality and culinary community. Participate in promotional, media, and community-related events as a culinary representative of the venue.
• Supervisory Responsibilities: Directly supervise all kitchen and stewarding personnel. Carry out responsibilities in accordance with company policies, labor laws, and applicable regulations, including interviewing, hiring, training, planning, assigning work, appraising performance, rewarding, disciplining, addressing complaints, and resolving problems.

Requirements

• Minimum of four (5) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment.
• Proven experience managing food cost, labor cost, inventory tracking, and culinary budgets.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible and extended hours including nights, weekends, and holidays.
• Proficiency in Microsoft Word, Excel, and PowerPoint.
• Serve Safe Certification required.

Skills

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to collaborate with other staff members.
• Results-oriented with the ability to meet budgetary goals.
• Excellent organizational, planning, communication, and interpersonal skills.
• Ability to undertake and complete multiple tasks.
• Creativity with food presentations while maintaining a quality product.
• Knowledge of local Health Codes and sanitation HACCP.
• Computer skills including Excel, inventory, and POS systems.

Physical Demands

The physical demands described are representative of those required to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Regularly required to move around the facility, stand for long hours during events, talk, and hear.
• May require work inside or outside the building as needed by events.
• Minimal stooping and lifting required.
• Substantial standing, walking, and manual dexterity to operate office equipment such as a computer.