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 overseeing all culinary operations at a large-scale

sports stadium or arena. This role leads menu development, food production, staff

management, and quality control across multiple concessions, premium suites, and event

spaces. The Executive Chef ensures exceptional dining experiences while maintaining

efficiency, food safety standards, and cost control in a high-volume, fast-paced environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Leadership:

• Develop and execute innovative menus for concessions, VIP suites, restaurants, and special events
• Ensure consistent food quality, presentation, and taste across all food outlets
• Adapt menus based on event type, seasonality, and customer preferences
• Oversee kitchen operations for multiple locations within the stadium
• Manage high-volume food production during games, concerts, and events
• Coordinate food preparation and service timelines to meet event schedules

Staff Management:

• Recruit, train, supervise, and evaluate kitchen staff and sous chefs
• Schedule staff based on event needs and operational demand
• Foster a collaborative and high-performance kitchen culture

Financial Oversight:

• Develop and manage food cost budgets and labor costs
• Monitor inventory, ordering, and waste control to maximize profitability
• Negotiate with vendors and maintain supplier relationships

Food Safety & Compliance:

• Ensure compliance with local health regulations and food safety standards
• Maintain cleanliness and sanitation across all kitchen areas
• Implement and enforce HACCP and safety protocols

Customer Experience:

• Collaborate with stadium management to enhance fan dining experiences
• Respond to guest feedback and continuously improve service quality
• Create signature dishes and specialty offerings to elevate brand reputation

Event Coordination:

• Work closely with event planners and operations teams
• Customize menus for corporate events, VIP hospitality, and private functions
• Ensure seamless execution of large-scale culinary operations

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Proven experience as an Executive Chef, preferably in high-volume venues (stadiums, arenas, hotels, or large catering operations)
• Culinary degree or equivalent professional training preferred
• Strong leadership and team management skills
• Expertise in multi-outlet food service operations
• Solid understanding of budgeting, cost controls, and inventory management
• Knowledge of food safety regulations and best practices
• Ability to perform under pressure in fast-paced environments

Key Skills

• Leadership and team development
• Menu innovation and creativity
• Operational efficiency
• Financial acumen
• Communication and collaboration
• Problem-solving and decision-making

Work Environment

• Fast-paced, high-energy setting with large crowds
• Long and flexible hours, including nights, weekends, and holidays
• High-pressure events requiring quick decision-making and adaptability

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Capability to work in hot, crowded kitchen environments

Reporting Structure

• Reports to: Vice President of Operations
• Supervises: Sous Chefs, Kitchen Managers, Line Cooks, and Culinary Staff

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 Caesars Superdome New Orleans, LA

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described below the above headings. 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.