Executive Sous Chef — Lead Kitchens & Budgets (Remote)

asmglobal; Lansing (MI); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job summary

Legends Global seeks an Executive Sous Chef to lead day-to-day culinary operations at the Lansing center complex. You will manage production, sanitation, and staff, while aligning with F&B leadership to maintain quality and profitability.

Requirements include a culinary degree or ACFA apprenticeship, 3–5 years as an executive sous chef in high-volume settings, and strong cost control and team-building skills. Nights and weekends may be required; travel occasionally.

Qualifications

• Degree or certification from an accredited culinary arts institute or apprenticeship certification.
• 3–5 years of experience as an executive sous chef in a high-volume operation.
• Proven ability to improve kitchen efficiencies, control costs, and manage teams.

Responsibilities

• Oversee production, operation, and sanitation across culinary and stewarding operations.
• Manage staff using Sous Chefs and Lead Cooks; plan work assignments and development.
• Plan innovative menus while controlling food costs and menu profitability.
• Prepare cost-saving budgets and ensure fiscal responsibilities are met.
• Maintain inventory and vendor relationships; ensure health and safety compliance.

Skills

Managerial skills

Team building

Financial analysis

Communication/customer service

Kitchen sanitation knowledge

Education

Culinary arts degree or equivalent

Apprenticeship certification (ACFA)

Tools

Microsoft Word

Excel

PowerPoint

Job description

Legends Global seeks an Executive Sous Chef to lead day-to-day culinary operations at the Lansing center complex. You will manage production, sanitation, and staff, while aligning with F&B leadership to maintain quality and profitability.

Requirements include a culinary degree or ACFA apprenticeship, 3–5 years as an executive sous chef in high-volume settings, and strong cost control and team-building skills. Nights and weekends may be required; travel occasionally.