Executive Chef

• Research and develop of 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
• Maintain health department score of 90 or above and SAVOR’S 3rd party audit score of 95 or above
• Create the production schedule to meet business demands
• Manage department budget to meet and exceed labor and cost of good expenditures
• Maintains an active role in local hospitality community and professional associations
• Fiduciary 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 guess experience
• Hiring and Training of all kitchen and stewarding staff to in clued “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
• Develop creative menus with food presentations and maintain a quality product
• Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws

• 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
• Serve-safe certified/Food Handlers Certificate

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