Executive Chef

ASM Global; Oklahoma City (OK); On-site; USD 110,000 - 140,000; Full time

Job summary

Legends Global is seeking an Executive Chef for LEGENDS GLOBAL at Oklahoma City Convention Center. You will manage all food operations, purchasing, receiving, and production, and oversee culinary and stewarding teams.

You will drive the culinary vision, develop menus reflecting trends and local sourcing, and partner with F&B leadership on revenue and cost controls. Ensure safety, quality, and seamless event execution across venues.

Qualifications

• Five+ years of culinary leadership in high-volume banquet/convention/event-driven settings.
• Proven experience managing food cost, labor, inventory, and culinary budgets.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible hours including nights, weekends, and holidays.
• Serve Safe Certification is required.
• Proficiency with Microsoft Word, Excel, and PowerPoint.

Responsibilities

• Lead culinary strategy to elevate the venue's food identity and market competitiveness.
• Develop innovative menus and concepts reflecting trends and local sourcing.
• Oversee purchasing, receiving, and production of all food items.
• Maintain food and labor cost controls and culinary P&L within budgets.
• Oversee culinary production for banquets, concessions, retail, and events.
• Enforce standardized recipes, production systems, and SOPs.
• Recruit, train, and develop culinary and stewarding teams.
• Ensure health department, HACCP compliance, and safety standards.

Skills

Culinary leadership

Team leadership

Budgeting

Menu development

Communication

Food safety

Education

Serve Safe Certification

Tools

Excel

Word

PowerPoint

Inventory systems

Job description

Legends Global, a global leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at Oklahoma City Convention Center. The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Maintaining maintenance of culinary equipment to include china, glass, and silverware. Overseeing the stewarding and concessions department.

Key Responsibilities

Drive Culinary Vision & Brand Excellence

Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue's food identity and market competitiveness.

Develop innovative menus, concepts, and presentations that reflect current trends, local sourcing, and seasonal availability.

Strategic Planning & Financial Performance

Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives.

Maintain food cost, proficient inventory tracking, labor cost, and overall culinary P&L performance within approved budgets.

Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities.

Operational Excellence & Continuous Improvement

Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events.

Implement and enforce standardized recipes, production systems, and operating procedures.

Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate.

Team Leadership & Talent Development

Recruit, train, mentor, and develop a high-performing culinary and stewarding team.

Foster a culture of accountability, creativity, teamwork, and continuous improvement.

Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives.

Event Execution & Client Experience

Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards.

Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations.

Quality, Safety & Compliance

Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies.

Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher.

Champion food safety, sanitation, and workplace safety at all times.

Collaboration & Community Engagement

Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience.

Maintain an active presence in the local hospitality and culinary community.

Participate in promotional, media, and community-related events as a culinary representative of the venue.

Supervisory Responsibilities

Directly supervises all kitchen and stewarding personnel.

Carries out supervisory responsibilities in accordance with company policies, labor laws, and applicable regulations.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications and Experience

• Minimum of four (5) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment
• Proven experience managing food cost, labor cost, inventory tracking, and culinary budgets
• Strong leadership, communication, and organizational skills
• Ability to work flexible and extended hours including nights, weekends, and holidays
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Serve Safe Certification required

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills and Abilities

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation HACCP.

Computer Skills

Computer skills to include Excel programs, Inventory and POS systems.

Physical Demands

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While perf