Executive Chef (Etihad Park- Food & Beverage)

Legends Global•New York, NY

3d•Onsite

About The Position

Legends Global is seeking an Executive Chef for Etihad Park in Queens, NY. The Executive Chef will be the senior culinary leader responsible for the operational execution of all food programs, including concessions, premium seating, catering, and special events. This role oversees daily kitchen operations, ensuring consistency and quality across all culinary offerings, and leads a team responsible for training and development. The Executive Chef is accountable for maintaining food safety and sanitation standards, supporting menu development and innovation, managing labor and food costs, and executing high-volume service with precision.

Requirements

Culinary degree or graduation from a certified apprenticeship program.
Minimum of 5-7 years of management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue.
Excellent written and verbal communication skills.
Ability to multi-task and prioritize in a deadline-oriented environment.
Experience managing Kosher supply chains and cooking in Kosher kitchens.
Experience training and coaching staff in Kosher food preparation and practices.
Strong commitment to delivering a high level of customer and client service.
Demonstrated initiative, leadership, and management skills.
Customer service oriented with the ability to interact with all levels of management.
Proficiency in Microsoft Word and Excel.
High level of attention to detail and organization.
Some physical exertion required.
Ability to supervise all team members by assigning and directing work.
Ability to carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, appraising performance, rewarding and disciplining employees, and resolving problems.

Responsibilities

Responsible for operations across concessions, premium seating, catering, and special events, ensuring consistent execution and quality.
Manages working relationships with senior business stakeholders.
Ensures the highest standards of food safety, sanitation, and cleanliness, and assists in achieving and sustaining top Health Department ratings.
Accountable for all safety 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 branding and guest expectations.
Planning, development, and execution of Kosher menu items and recipes for concessions, catering, and premium locations, ensuring compliance with applicable standards.
Ensure that 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, and cross-training initiatives.
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 assigned by the General Manager to support overall stadium operations.