Executive Chef — High-Volume Live Events Leader

ASM Global; Phoenix (AZ); On-site; USD 130,000 - 170,000; Full time

Job summary

Legends Global is seeking an Executive Chef to lead all culinary operations at the Mesa Complex, overseeing concessions, catering, VIP services, and special events. You will drive culinary vision, ensure top food quality and sanitation, and partner with GM and F&B leadership to deliver exceptional guest experiences in a fast-paced venue.

The role requires 7+ years of progressive culinary leadership in high-volume settings, ServSafe certification, and strong cost-control capabilities.

Qualifications

• High School Diploma or GED is required; culinary degree/apprenticeship preferred.
• Experience with food cost, labor, and culinary budgets in event-driven ops is expected.
• ServSafe Manager certification required or ability to obtain within defined timeframe.

Responsibilities

• Lead back-of-house culinary operations for events and non-event production.
• Oversee menu execution and production systems for concessions, banquets/catering, VIP areas, and special events.
• Conduct line checks, tastings, and QA reviews for flavor, portioning, presentation, and temperature.
• Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides.
• Develop trend-forward menus using local and seasonal ingredients.
• Collaborate on client menu proposals, tastings, and BEO-driven execution.
• Ensure recipes meet yields, allergens, and cost specs.
• Own culinary cost performance including food, labor, waste, and controllables.

Skills

Leadership

Communication

Organizational skills

Scheduling

Cost controls

Vendor relations

Team management

Education

High School Diploma or GED

Culinary degree or apprenticeship

ServSafe Manager certification

HACCP knowledge

Tools

Microsoft Office

Job description

Legends Global is seeking an Executive Chef to lead all culinary operations at the Mesa Complex, overseeing concessions, catering, VIP services, and special events. You will drive culinary vision, ensure top food quality and sanitation, and partner with GM and F&B leadership to deliver exceptional guest experiences in a fast-paced venue.

The role requires 7+ years of progressive culinary leadership in high-volume settings, ServSafe certification, and strong cost-control capabilities.