Executive Chef (FC Dallas)

LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

THE ROLE

The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.
• Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
• Creates/develops recipes, dishes, etc. and any additional requirements of the property.
• Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
• Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
• Assists in ensuring schedules are complete based on a forecast.
• Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
• Maintain food, labor and other expenses at budgeted levels.
• Must communicate and work closely with General Manager and Regional Executive Chef.
• Maintain a consistent high level of food quality kitchen productivity, and line of supply.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
• Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

• Must be at least 18 years of age.
• Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
• Bachelor’s degree in hotel/restaurant management preferred

SKILLS AND ABILITIES

• Thorough knowledge of hot, cold food and pastry preparation
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site (FC DALLAS - Frisco, TX)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.