Executive Chef: High-Volume Event Kitchen Leader

ASM Global LLC.; Legends (SC); Hybrid; USD 90,000 - 150,000; Full time

Job summary

Legends Global is seeking an Executive Chef to lead all culinary operations at the Mesa Complex. The role oversees concessions, catering, VIP services, and special events, driving culinary vision, excellence, and guest satisfaction in a fast-paced, high-volume live events setting.

You will collaborate with the GM, F&B, Sales/Catering, and operations to deliver exceptional experiences while managing budgets, safety, and team development. A culinary leadership background is required.

Qualifications

• High School Diploma or GED required; culinary degree/apprenticeship preferred.
• 7+ years of progressive culinary experience including senior leadership in a high-volume venue.
• ServSafe Manager certification or ability to obtain within defined timeframe.
• Strong leadership, communication, and cost-control capabilities.

Responsibilities

• Lead back-of-house culinary operations across the venue for event days and non-event production.
• Oversee menu execution and production systems for concessions, banquets and VIP areas, ensuring consistency and quality.
• Conduct line checks, tastings, and QA reviews for flavor, portions, presentation, and temperature.
• Develop standardized recipes, prep sheets, production forecasts, and execution guides.

Skills

Leadership

Communication

Operational planning

Budgeting

Education

High School Diploma or GED

Culinary degree or apprenticeship

Tools

Microsoft Office (Word, Excel)

Culinary systems

Job description

Legends Global is seeking an Executive Chef to lead all culinary operations at the Mesa Complex. The role oversees concessions, catering, VIP services, and special events, driving culinary vision, excellence, and guest satisfaction in a fast-paced, high-volume live events setting.

You will collaborate with the GM, F&B, Sales/Catering, and operations to deliver exceptional experiences while managing budgets, safety, and team development. A culinary leadership background is required.