LEGENDS & ASM GLOBAL
Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.
Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

THE ROLE

The Executive Chef is responsible for directing and administering the planning, preparation, and production of all culinary operations for the new Highmark Stadium while maintaining a high standard of culinary excellence. The Executive Chef will report directly to the General Manager.  

ESSENTIAL DUTES AND RESPONSIBILITIES

People and product focused, hands-on management of day-to-day operations of all catering kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.

Managing associates utilizing the culinary team through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.

Responsible for menu creation, costing, sourcing, and maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.

Prepare with the VP and Director of Finance annual budgets and ensure all fiscal responsibilities are met.

Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and purchasing. Maintain effective vendor relationships.

Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.

Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.

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.

Must communicate and work closely with VP, Hospitality.

Cross-train those within the 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.

Performing additional related duties, tasks and responsibilities as required.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with all Legends & ASM 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.

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 Minimum five (5) years as an executive chef in a high-volume or multi-unit food establishment. Proven track record in improving kitchen efficiencies, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. SKILLS AND ABILITIES

Must have excellent managerial, financial analysis, team building and communication skills/customer service.

Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.

Proficient on Microsoft Word, Excel, and PowerPoint.

Flexible to work extended hours due to business requirements including nights, weekends and holidays.

Open to providing incidental or short-term support to other facilities in the event of a business emergency.

COMPENSATION

Salary Range: $110,000-$115,000

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 at Highmark Stadium

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