Executive Chef | High-Volume Event Culinary Leader

ASM Global-SMG; United States; On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life and disability insurance

Paid vacation

401k plan

Job summary

Legends Global is seeking an Executive Chef for The Oncenter in Syracuse, New York, to lead culinary operations for food & beverage and develop menus for large events. You will oversee production, safety, inventory, and staff training to ensure a premier guest experience.

The role requires 8+ years of culinary leadership in high-volume settings, Serve Safe certification, and the ability to work extended hours, including nights and weekends, with a focus on cost control and quality.

Qualifications

• Must have High School Diploma or GED.
• Minimum eight (8) years of culinary experience in high volume facility producing meals for large events.
• Previous leadership experience preferred.
• Experience working in a union environment is a plus.

Responsibilities

• Research and develop menu items to keep pace with industry trends using local ingredients.
• Inspect recipe compliance and ensure quality control during production.
• Maintain health department score of 90+ and third-party audit score of 95+.
• Create production schedules to meet business demands.
• Manage department budget to meet labor and cost of goods goals.
• Hiring and training of kitchen and stewarding staff and Serve Safe compliance.

Skills

Leadership

Team management

Communication

Guest experience

Education

High School Diploma or GED

Job description

Legends Global is seeking an Executive Chef for The Oncenter in Syracuse, New York, to lead culinary operations for food & beverage and develop menus for large events. You will oversee production, safety, inventory, and staff training to ensure a premier guest experience.

The role requires 8+ years of culinary leadership in high-volume settings, Serve Safe certification, and the ability to work extended hours, including nights and weekends, with a focus on cost control and quality.