Executive Sous Chef | Ball Arena

Legends Hospitality, LLC; Colorado; Vor Ort; USD 95.000 - 120.000; Vollzeit

Zusammenfassung

Legends Global is seeking an Executive Sous Chef for Ball Arena, Denver, CO. This role leads culinary and stewarding operations across all venues, delivering exceptional food quality and hospitality. You will manage staffing, menus, budgeting, and SOPs while driving innovation and guest satisfaction.

The Executive Sous Chef supports the Executive Chef, mentors cooks and pastry staff, and ensures safety, sanitation, and high-volume excellence during events and daily operations.

Qualifikationen

• Culinary degree, certificate, or apprenticeship from an accredited culinary institution or equivalent professional experience preferred.
• Minimum of seven (7) years of progressive professional culinary experience, including at least five (5) years in a high-volume food service operation.
• Minimum of two (2) to three (3) years of hands-on pastry and baking experience.

Aufgaben

• Lead, coach, and develop culinary managers and team members across all operations.
• Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events.
• Lead recipe development, menu testing, tastings, and product evaluations.
• Ensure compliance with food safety, sanitation, and regulatory requirements.

Kenntnisse

Culinary leadership

Menu development

Cost control

Team development

Ausbildung

Culinary degree

Jobbeschreibung

THE ROLE: Executive Sous Chef LOCATION: Ball Arena | Denver, CO

ABOUT LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white‑label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world‑class content and booking.

With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale, expertise, and connectivity to help our partners grow. Legends Global Way guides how we operate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day.

ABOUT THE ROLE

Under the direction of the Executive Chef, the Executive Sous Chef is responsible for providing leadership, management, and operational oversight of all culinary and stewarding operations throughout the property. This position serves as a key member of the culinary leadership team, supporting the Executive Chef in the strategic planning, development, and execution of food and beverage programs across concessions, clubs, suites, premium hospitality, catering, special events, production kitchens, and other culinary operations. The Executive Sous Chef is responsible for ensuring the consistent delivery of exceptional food quality, presentation, safety, sanitation, guest service, and operational efficiency across all culinary areas. This position provides direct leadership and development to Sous Chefs, culinary supervisors, leads, cooks, pastry personnel, and stewarding teams while ensuring the successful coordination of staffing, production, purchasing, inventory, and event execution. Working closely with the Executive Chef and other department leaders, the Executive Sous Chef assists in developing culinary standards, implementing innovative menus and concepts, managing financial performance, and establishing operational procedures that support the property's overall business objectives. The Executive Sous Chef must demonstrate strong leadership, sound financial judgment, culinary creativity, and the ability to manage multiple high‑volume operations simultaneously. This position requires a well‑rounded culinary background, including practical pastry and baking experience, and assumes responsibility for the overall culinary department in the absence of the Executive Chef.

WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)

Culinary Leadership & Operations Management

• Support the Executive Chef in leading all culinary and stewarding operations.
• Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events.
• Assume departmental leadership in the Executive Chef’s absence.
• Manage and develop culinary and stewarding teams, including chefs, supervisors, and cooks.
• Maintain consistent culinary standards, service quality, and operating procedures.
• Coordinate staffing, production, equipment, and resources to ensure efficient execution.
• Conduct routine inspections to ensure cleanliness, readiness, and compliance.
• Lead pre‑event briefings and post‑event reviews to drive operational improvements.
• Proactively resolve operational challenges to ensure seamless service.
• Maintain a hands‑on leadership presence during event planning, execution, and breakdown.
• Support the development of SOPs, best practices, and long‑term operational initiatives.

Menu Development, Innovation & Quality Assurance

• Partner with the Executive Chef to develop and manage menus across all culinary operations.
• Create innovative menu offerings, seasonal features, and premium dining experiences.
• Lead recipe development, menu testing, tastings, and product evaluations.
• Maintain standardized recipes, specifications, plating guides, and cost controls.
• Ensure consistent execution, food quality, presentation, and portion standards.
• Oversee food quality throughout production, transport, holding, and service.
• Support pastry, baking, and dessert program development and execution.
• Monitor culinary trends and guest preferences to enhance menu offerings.
• Collaborate with operations and purchasing to ensure scalable, high‑volume execution.
• Ensure compliance with dietary restrictions, food allergies, and special guest needs.
• Maintain exceptional hospitality standards and guest satisfaction across all venues.

Financial Management, Purchasing & Inventory Control

• Support budgeting, financial planning, and cost‑control initiatives.
• Monitor food, labor, and inventory costs to achieve financial targets.
• Analyze menu pricing, yields, and portioning to improve profitability.
• Oversee purchasing, inventory, receiving, storage, and product distribution.
• Partner with vendors to ensure quality, availability, and cost‑effective sourcing.
• Maintain inventory controls, minimize waste, and optimize product utilization.
• Support forecasting, inventory audits, financial reporting, and performance analysis.
• Manage labor productivity and staffing efficiency to support operational goals.
• Collaborate with culinary and F&B leadership to drive financial performance and corrective actions.

Team Leadership, Training & Development

• Lead, coach, and develop culinary managers and team members across all operations.
• Support recruiting, hiring, onboarding, training, and retention of culinary talent.
• Mentor leaders to strengthen accountability, communication, and performance.Manage employee performance, recognition, corrective action, and career development.
• Foster a positive, collaborative culture focused on teamwork and growth.
• Support succession planning and development of high‑potential employees.
• Ensure proper staffing, scheduling, labor allocation, and leadership coverage.
• Promote effective communication and promptly address employee and operational issues.
• Lead by example in culinary excellence, professionalism, hospitality, and company values.

Event Planning, Production & Execution

• Lead culinary planning, staffing, production, and execution for events and daily operations.
• Coordinate with catering, F&B, and operations teams to ensure successful event delivery.
• Manage production schedules, staffing levels, equipment, and product distribution.
• Provide hands‑on leadership during high‑volume, VIP, and special events.
• Monitor food quality, service execution, and operational performance.
• Conduct post‑event reviews to improve efficiency, quality, and guest satisfaction.

Food Safety, Sanitation & Stewarding

• Ensure compliance with all food safety, sanitation, HACCP, ServSafe, and regulatory requirements.
• Oversee food handling, storage, labeling, temperature controls, and documentation.
• Conduct inspections, audits, and corrective actions to maintain safety and cleanliness standards.
• Manage stewarding operations, waste control, and sanitation programs.
• Promote workplace safety and ensure proper maintenance of culinary equipment.
• Support health inspections and foster a culture of food safety and accountability.

Administrative & Departmental Responsibilities

• Support departmental planning, staffing strategies, goals, and operational initiatives.
• Manage records, reporting, scheduling, labor tracking, payroll, and operational metrics.
• Collaborate with cross‑functional teams to meet business objectives and drive continuous improvement.
• Monitor performance against quality, safety, financial, labor, and guest satisfaction goals.
• Ensure compliance with company policies, procedures, and operational standards.
• Maintain communication with the Executive Chef and support special projects and other assigned duties.

WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)

Education & Professional Experience

• Culinary degree, certificate, or apprenticeship from an accredited culinary institution or equivalent professional experience preferred.
• Minimum of seven (7) years of progressive professional culinary experience, including at least five (5) years in a high‑volume food service, hospitality, entertainment, hotel, restaurant, stadium, arena, convention center, or similar operation.
• Minimum of three (3) years of culinary management or leadership experience, preferably in a Sous Chef, Executive Sous Chef, Chef de Cuisine, or comparable role.
• Minimum of two (2) to three (3) years of hands‑on pastry and baking experience, including knowledge of dessert production, pastry techniques, baking fundamentals, and high‑volume pastry operations.
• Demonstrated experience managing multiple kitchens, culinary outlets, or high‑volume food production operations simultaneously.
• Experience supervising and developing culinary management teams and large groups of hourly employees.
• Proven track record of improving kitchen efficiency, food quality, operational consistency, and financial performance.
• Experience in high‑volume event execution, premium hospitality, catering, concessions, or large‑scale food production strongly preferred.
• ServSafe Manager certification required or ability to obtain certification within a designated period.

Leadership & Operational Skills

• Strong leadership and management skills with the ability to effectively direct, motivate, and develop culinary teams.
• Demonstrated ability to lead multiple departments, delegate responsibilities, establish priorities, and maintain accountability.
• Excellent organizational, planning, communication, problem‑solving, and decision‑making skills.
• Ability to manage competing priorities and multiple simultaneous operations in a fast‑paced, high‑pressure environment.
• Strong understanding of culinary production planning, menu development, standardized recipes, and high‑volume service execution.
• Proven ability to maintain consistent food quality, presentation, and service standards across diverse culinary operations.
• Ability to work independently, exercise sound judgment, and make operational decisions in the absence of the Executive Chef.
• Excellent interpersonal skills and the ability to establish effective working relationships with employees, management, vendors, and guests.
• Ability to communicate effectively with a diverse workforce.
• Bilingual English/Spanish skills are preferred.
• Strong commitment to guest satisfaction, hospitality, professionalism, and continuous improvement.

Financial & Technical Skills

• Strong working knowledge of food cost management, labor budgeting, purchasing, inventory control, forecasting, and operational financial analysis.
• Experience developing and maintaining recipe cost cards, production pars, inventory procedures, and purchasing standards.
• Ability to analyze operational and financial information and implement strategies to improve efficiency and profitability.
• Comprehensive knowledge of food safety regulations, HACCP principles, sanitation standards, and workplace safety requirements.
• Advanced knowledge of commercial kitchen equipment, production techniques, equipment maintenance, and kitchen operations.
• Working knowledge of pastry and baking equipment, dessert preparation techniques, and high‑volume pastry production.
• Proficiency with Microsoft Word, Excel, PowerPoint, and applicable culinary, purchasing, inventory, scheduling, payroll, and financial reporting systems.
• Ability to quickly learn and implement new technology, company programs, and operational procedures.

WORK ENVIRONMENT & TRAVEL

This role is based on site at Ball Arena in Denver, CO Must be flexible to work a non traditional schedule including early mornings, nights, weekends and holidays. Events may be in loud, enclosed spaces, with flashing lights, pyrotechnics, and announcements and music playing during the events. At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from