Executive Chef

• 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
• Maintains 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 guess experience
• Hiring and Training of 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. 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, 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
• Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Track waste and spoilage
• Perform related duties as assigned by Management
• Carries out supervisory responsibilities in accordance with all Legends | ASM 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

• 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 including management
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays
• Serv Safe certified/Food Handlers Certificate

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan