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Job Information

Legends Hospitality Executive Chef - Thunder Ridge Nature Arena in Ridgedale, Missouri

Description

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed.

Are you ready to be part of the team that is transforming live entertainment? Join us to make Legends happen!

THE ROLE

The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations for Thunder Ridge Nature Arena. Operations includes Concessions, Premium Suites and Clubs and Catering. The Executive Chef will report to the General Manager.

ESSENTIAL FUNCTIONS

  • People and product focused hands on management of day to day operations of all catering kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.

  • Managing associates utilizing the culinary team through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.

  • Work on menu creation, costing, sourcing, and maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.

  • Prepare with the GM and controller annual budgets and ensure all fiscal responsibilities are met.

  • Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.

  • Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.

  • Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.

  • Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity.

  • Assists in ensuring schedules are complete based on a forecast.

  • Cross-train those within the department while encouraging, reinforcing, and supporting your peers and team.

  • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.

  • Performing additional related duties, tasks and responsibilities as required.

    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.

  • Minimum three (3) years as an executive chef in a high-volume food industry.

  • Proven track record in improving kitchen efficiencies, quality, food, and labor costs.

  • Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

  • Must have excellent managerial, financial analysis, team building and communication skills/customer service.

  • Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

  • Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.

  • Proficient on Microsoft Word, Excel, and PowerPoint.

  • Flexible to work extended hours due to business requirements including nights, weekends and holidays.

  • Open to providing incidental or short-term support to other facilities in the event of a business emergency.

    COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On-site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

#LI-DB1

Qualifications

Skills

Preferred

  • Communication: Expert

Education

Preferred

  • High School or better

  • Associates or better in Food and Beverage

Licenses & Certifications

Preferred

  • Food Handler's

  • ServSafe-food handling

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