Executive Chef

Location: Northern

## Executive Chef Apply:
Grand Rapids, MI:
Full time:
Posted Yesterday:
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** POSITION:
** Executive Chef
** DEPARTMENT:
** Food & Beverage
*
* REPORTS TO:

** Director of Culinary
** FLSA STATUS:
** Exempt
* * LEGENDS GLOBAL
** Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you?
** Join us!
**** 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.
** ESSENTIAL DUTIES AND 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 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.
* 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.
** SUPERVISORY RESPONSIBILITIES
** 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…