Executive Chef (Scranton/Wilkes-Barre Moosic RailRiders: PNC Field)

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 oversees daily culinary operations for all food programs throughout the stadium, working closely with the General Manager to ensure consistent quality and execution across all outlets. This role leads kitchen teams for matchdays and non-event days, managing staffing, food preparation, and high-volume service.

The Executive Chef is responsible for food safety, food and labor cost control, and menu execution. The role also supports menu development, trains kitchen team members on standards and procedures, and focuses on operational efficiency and delivering a strong guest experience.

ESSENTIAL FUNCTIONS

• Overseeing all kitchen operations across concessions, premium seating, catering, and special events, ensuring consistent execution and quality.
• Maintain the highest standards of food safety, sanitation, and cleanliness, and assist in achieving and sustaining top Health Department ratings.
• Enforce all safety, sanitation, and accident prevention programs within the kitchen, including proper food handling, temperature control, and equipment usage.
• Menu development, recipe testing, food production planning, and culinary innovation aligned with club branding and guest expectations.
• Ensure all standardized recipes, preparation methods, portion controls, and presentation guidelines are consistently followed.
• Conduct food tastings and quality checks prior to events and service periods to ensure flavor, presentation, and temperature standards are met.
• Control labor and operating expenses through effective scheduling, inventory management, purchasing oversight, and adherence to budget guidelines.
• Contribute to the creation and maintenance of menu specifications, including ingredient lists, yields, and pricing support.
• Lead and supervise kitchen staff during event and non-event days, ensuring timely production and efficient service flow during high-volume matchday operations.
• Conduct pre-shift meetings to communicate daily goals, service expectations, menu changes, and safety reminders. Ensure all food products are prepared, held, and served within required time and temperature standards.
• Train, coach, and mentor culinary team members, supporting skill development, performance standards.
• Maintain accurate communication with leadership regarding staffing, production levels, quality issues, and operational challenges.
• Oversee the proper use, care, and maintenance of all kitchen equipment; promptly report maintenance needs and equipment failures.
• Identify, document, and report hazardous conditions or unsafe work practices, taking corrective action when appropriate.
• Ensure proper kitchen opening and closing procedures are followed; serve as the final kitchen authority at the end of service and communicate with shift supervisors prior to departure.
• Perform additional duties and responsibilities as assigned by the General Manager to support overall stadium operations.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Strong commitment to delivering a high level of customer and client ser