Executive Chef | Banquets, Concessions & Events

Legends Global; Oklahoma City (OK); On-site; USD 90,000 - 130,000; Full time

Job summary

Legends Global seeks an Executive Chef for Oklahoma City Convention Center. Lead culinary strategy, menus, and operations for banquets, concessions, and events. Responsible for food and labor cost control, inventory, and supervising a culinary team while upholding health codes and safety standards.

You will partner with F&B leadership to elevate the venue's food identity, manage budgets, and deliver exceptional client experiences for high-profile events in a dynamic venue environment.

Qualifications

• Minimum of five years of culinary leadership experience in high-volume banquet, convention, or event-driven environments.
• Proven ability to manage food cost, labor cost, inventory, and culinary budgets.
• Strong leadership, communication, and organizational skills.
• Ability to work extended hours including nights, weekends, and holidays.
• Serve Safe Certification required.

Responsibilities

• Drive culinary strategy and brand excellence in alignment with leadership.
• Develop innovative menus reflecting trends, local sourcing, and seasonality.
• Maintain budgets, cost controls, and inventory tracking for culinary operations.
• Oversee production for banquets, concessions, retail, off-site catering, and events.
• Lead recruitment, training, and development of culinary and stewarding teams.
• Ensure flawless event execution with consistent presentation standards.
• Maintain health codes, HACCP standards, and safety audits.

Skills

Culinary leadership

Budget management

Team leadership

Food safety

Communication

Organizational skills

Flexibility

Microsoft Office proficiency

Education

Serve Safe Certification

Tools

Microsoft Word

Excel

PowerPoint

Job description

Legends Global seeks an Executive Chef for Oklahoma City Convention Center. Lead culinary strategy, menus, and operations for banquets, concessions, and events. Responsible for food and labor cost control, inventory, and supervising a culinary team while upholding health codes and safety standards.

You will partner with F&B leadership to elevate the venue's food identity, manage budgets, and deliver exceptional client experiences for high-profile events in a dynamic venue environment.