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Executive Chef

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Legends Global

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Location:
United States , Scranton

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Executive Chef oversees daily culinary operations for all food programs throughout the stadium, working closely with the General Manager to ensure consistent quality and execution across all outlets. This role leads kitchen teams for matchdays and non-event days, managing staffing, food preparation, and high-volume service. The Executive Chef is responsible for food safety, food and labor cost control, and menu execution. The role also supports menu development, trains kitchen team members on standards and procedures, and focuses on operational efficiency and delivering a strong guest experience.

Job Responsibility:

  • Overseeing all kitchen operations across concessions, premium seating, catering, and special events
  • Maintain the highest standards of food safety, sanitation, and cleanliness
  • Enforce all safety, sanitation, and accident prevention programs within the kitchen
  • Menu development, recipe testing, food production planning, and culinary innovation
  • Ensure all standardized recipes, preparation methods, portion controls, and presentation guidelines are consistently followed
  • Conduct food tastings and quality checks
  • Control labor and operating expenses through effective scheduling, inventory management, purchasing oversight, and adherence to budget guidelines
  • Contribute to the creation and maintenance of menu specifications
  • Lead and supervise kitchen staff during event and non-event days
  • Conduct pre-shift meetings
  • Train, coach, and mentor culinary team members
  • Maintain accurate communication with leadership
  • Oversee the proper use, care, and maintenance of all kitchen equipment
  • Identify, document, and report hazardous conditions or unsafe work practices
  • Ensure proper kitchen opening and closing procedures are followed
  • Perform additional duties and responsibilities as assigned by the General Manager

Requirements:

  • culinary degree or have graduated from a certified apprenticeship program
  • minimum of 2 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue
  • excellent written and verbal communication skills
  • ability to multi-task and prioritize in a deadline-oriented environment
  • strong commitment to delivering a high level of customer and client service
  • demonstrated initiative, leadership, and management skills
  • customer service oriented
  • ability to interact with all levels of management
  • must be flexible to work extended hours including late nights, weekends and holidays
  • must be able to work in a team environment
  • proficiency in Microsoft Word and Excel
  • high level of attention to detail and organization
  • some physical exertion required
What we offer:
  • medical
  • dental
  • vision
  • life and disability insurance
  • paid vacation
  • 401k plan

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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