Executive Chef

Legends Global • Oklahoma City, OK

12d • Onsite

About The Position

Legends Global, a global leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at Oklahoma City Convention Center. The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Maintaining maintenance of culinary equipment to include china, glass, and silverware. Overseeing the stewarding and concessions department.

Requirements

• Minimum of four (5) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment
• Proven experience managing food cost, labor cost, inventory tracking, and culinary budgets
• Strong leadership, communication, and organizational skills
• Ability to work flexible and extended hours including nights, weekends, and holidays
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Serve Safe Certification required
• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation HACCP.
• Computer skills to include Excel programs, Inventory and POS systems.

Responsibilities

• Drive Culinary Vision & Brand Excellence: Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue’s food identity and market competitiveness. Develop innovative menus, concepts, and presentations that reflect current trends, local sourcing, and seasonal availability.
• Strategic Planning & Financial Performance: Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives. Maintain food cost, proficient inventory tracking, labor cost, and overall culinary P&L performance within approved budgets. Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities.
• Operational Excellence & Continuous Improvement: Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events. Implement and enforce standardized recipes, production systems, and operating procedures. Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate.
• Team Leadership & Talent Development: Recruit, train, mentor, and develop a high-performing culinary and stewarding team. Foster a culture of accountability, creativity, teamwork, and continuous improvement. Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives.
• Event Execution & Client Experience: Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards. Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations.
• Quality, Safety & Compliance: Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies. Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher. Champion food safety, sanitation, and workplace safety at all times.
• Collaboration & Community Engagement: Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience. Maintain an active presence in the local hospitality and culinary community. Participate in promotional, media, and community-related events as a culinary representative of the venue.
• Supervisory Responsibilities: Directly supervises all kitchen and stewarding personnel. Carries out supervisory responsibilities in accordance with company policies, labor laws, and applicable regulations. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed