Executive Chef at The Oncenter

POSITION:                  Executive Chef

DEPARTMENT:           Food & Beverage

REPORTS TO:             Assistant Food & Beverage Directors

FLSA STATUS:            Full-Time / Exempt

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

This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service.

• Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets.

• Coordinate with event planners, sales teams, and clients to customize menus for specific events.

• Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees.

• Manage kitchen staff, providing guidance, training, and leadership.

• Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards.

• Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation.

• Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices.

• Stay up to date on culinary trends and innovations to elevate the convention center's offerings.

• Assist in hiring and onboarding processes, including interviewing, orientation, and training.

• Direct, develop, and coach departmental personnel in line with organizational policies and laws.

• Implement corrective action procedures in collaboration with Human Resources.

• 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 EXPERIENCE

• Minimum of four (4) years of hands-on experience in a banquet facility producing meals for large or multiple events.

• Two-year associate degree in culinary arts, or a combination of education and experience.

• Previous leadership experience preferred.

• ServSafe & TIPS certification preferred.

SKILLS AND ABILITIES

• Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment.

• Ability to use, maintain, and train others to use food service and kitchen equipment.

• Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry.

• Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system.

• Ability to work well in a team-oriented, fast-paced, event-driven environment.

• Ability to interact with all levels of staff, including management.

• Exceptional hospitality and customer service skills, service sta