Executive Chef: Signature Banquets & Culinary Innovation

Legends; Oklahoma City (OK); On-site; USD 90,000 - 120,000; Full time

Job summary

Legends Global at Oklahoma City Convention Center is seeking an Executive Chef to manage purchasing, receiving, and producing all food items, while maintaining culinary equipment and supervising the stewarding and concessions department.

You will drive culinary vision, develop innovative menus with local sourcing, and lead end-to-end culinary operations for banquets, concessions, and events. Strong leadership, cost control, and health/safety acumen are essential for success.

Qualifications

• 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.

Responsibilities

• Drive Culinary Vision & Brand Excellence by developing innovative menus reflecting trends, local sourcing, and seasonal availability.
• Lead budgeting, inventory, labor, and P&L performance to meet budgets and drive revenue growth.
• Oversee production for banquets, concessions, retail, and events; enforce standardized recipes and procedures.
• Recruit, train, and develop a high-performing culinary and stewarding team; ensure safety and sanitation standards.

Skills

Culinary leadership

Food cost management

Inventory tracking

Team leadership

Microsoft Word

Microsoft Excel

Communication skills

Problem solving

Tools

Excel

Inventory systems

POS systems

Microsoft PowerPoint

Microsoft Word

Job description

Legends Global at Oklahoma City Convention Center is seeking an Executive Chef to manage purchasing, receiving, and producing all food items, while maintaining culinary equipment and supervising the stewarding and concessions department.

You will drive culinary vision, develop innovative menus with local sourcing, and lead end-to-end culinary operations for banquets, concessions, and events. Strong leadership, cost control, and health/safety acumen are essential for success.