Senior Sous Chef — High-Volume Arena Culinary Leader

ASM Global; Denver (CO); On-site; USD 60,000 - 70,000; Full time

Job summary

Legends Global is seeking a Sous Chef for Ball Arena in Denver to lead culinary operations across concessions, clubs, suites, and production kitchens under the Executive Chef.

You will mentor teams, help with menu development, control costs, ensure safety and quality, and coordinate with events to deliver outstanding guest experiences.

This hands-on leadership role requires energy, organization, and the ability to perform in a fast-paced sports and entertainment environment.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum of five years of professional culinary experience.
• At least three years in high-volume food service or entertainment.
• Previous supervisory/leadership experience required.
• Knowledge of HACCP, sanitation, and kitchen operations.

Responsibilities

• Plan, develop, and execute culinary operations across all venue venues and production kitchens.
• Lead, supervise, and develop culinary teams with coaching and performance management.
• Assist with menu development, recipes, and standardized production procedures.
• Oversee daily food production and event execution for quality and consistency.
• Manage staffing, scheduling, payroll support, inventory, and cost control.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain high standards of cleanliness, equipment maintenance, and workplace safety.
• Collaborate with leadership, operations, vendors, and event staff to support smooth events.

Skills

Leadership

Communication

Organization

Problem solving

Team building

Food cost management

Bilingual English/Spanish

Education

Culinary degree or equivalent

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

ServSafe certification

Job description

Legends Global is seeking a Sous Chef for Ball Arena in Denver to lead culinary operations across concessions, clubs, suites, and production kitchens under the Executive Chef.

You will mentor teams, help with menu development, control costs, ensure safety and quality, and coordinate with events to deliver outstanding guest experiences.

This hands-on leadership role requires energy, organization, and the ability to perform in a fast-paced sports and entertainment environment.