Executive Chef; Florida State University

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** 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. Sounds like a winning formula for you.
** Join us!
**** GLOBAL HOSPITALITY
** We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.
** THE ROLE
** The Executive Chef is responsible for assisting in the culinary design of the venue’s menu in accordance with organization and execution of the day-to-day food and beverage operations.
** ESSENTIAL FUNCTIONS
*** Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost.
* Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station.
* Participates in production of all food items necessary for operation.
* Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products.
* Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
* Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service.
* Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
* Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.
* Ability to coach, train and develop efficient and successful team.
* Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times.
** QUALIFICATIONS
* * To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
* High School diploma or GED;
Associate degree in Food and Beverage preferred
* Minimum eight (8) years in BOH restaurant environment
* Minimum five (5) years of BOH management experience in a high-volume restaurant environment
* Thorough knowledge of hot, cold food and pastry preparation
* Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
* Basic mathematical skills necessary to understand recipes,…