Executive Sous Chef | Ball Arena

Legends Global•Denver, CO

6d•$90,000 - $95,000•Onsite

About The Position

The Executive Sous Chef provides leadership, management, and operational oversight of culinary and stewarding operations at Ball Arena. Under the direction of the Executive Chef, this role supports strategic planning, development, and execution of food and beverage programs across concessions, clubs, suites, premium hospitality, catering, special events, production kitchens, and other culinary operations. The position ensures consistent food quality, presentation, safety, sanitation, guest service, and operational efficiency. The Executive Sous Chef leads and develops culinary and stewarding teams and coordinates staffing, production, purchasing, inventory, and event execution. In partnership with the Executive Chef and other department leaders, the role develops culinary standards, innovative menus and concepts, financial performance initiatives, and operational procedures that support business objectives. The position requires culinary breadth, including practical pastry and baking experience, and assumes responsibility for the culinary department when the Executive Chef is absent. This is an on-site position at Ball Arena in Denver, Colorado. The schedule must be flexible and may include early mornings, nights, weekends, and holidays. Events may take place in loud, enclosed spaces with flashing lights, pyrotechnics, announcements, and music. The salary range is $90,000–$95,000, commensurate with experience, skills, and qualifications. Applications are accepted until November 18, 2026, or until the position is filled.

Requirements

At least seven years of progressive professional culinary experience, including at least five years in high-volume food service, hospitality, entertainment, hotel, restaurant, stadium, arena, convention center, or similar operations.
At least three years of culinary management or leadership experience.
Two to three years of hands-on pastry and baking experience, including dessert production, pastry techniques, baking fundamentals, and high-volume pastry operations.
Experience managing multiple kitchens, culinary outlets, or high-volume food production operations simultaneously.
Experience supervising and developing culinary management teams and large groups of hourly employees.
Demonstrated ability to improve kitchen efficiency, food quality, operational consistency, and financial performance.
ServSafe Manager certification, or ability to obtain it within a designated period.
Strong leadership and management skills, including the ability to direct, motivate, develop, and hold culinary teams accountable.
Ability to lead multiple departments, delegate responsibilities, establish priorities, and manage competing priorities in a fast-paced, high-pressure environment.
Strong organizational, planning, communication, problem-solving, decision-making, and interpersonal skills.
Knowledge of culinary production planning, menu development, standardized recipes, high-volume service, food cost management, labor budgeting, purchasing, inventory control, forecasting, and financial analysis.
Ability to make sound operational decisions independently, including in the Executive Chef’s absence.
Comprehensive knowledge of food safety regulations, HACCP principles, sanitation standards, and workplace safety requirements.
Advanced knowledge of commercial kitchen equipment, production techniques, equipment maintenance, and kitchen operations; working knowledge of pastry and baking equipment and high-volume pastry production.
Proficiency with Microsoft Word, Excel, and PowerPoint, and applicable culinary, purchasing, inventory, scheduling, payroll, and financial reporting systems.
Ability to learn and implement new technology, company programs, and operational procedures.
Ability to work a flexible, nontraditional schedule, including early mornings, nights, weekends, and holidays.
Ability to work in event environments that may be loud and enclosed, with flashing lights, pyrotechnics, announcements, and music.

Nice To Haves

Culinary degree, certificate, or apprenticeship from an accredited culinary institution, or equivalent professional experience.
Leadership experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or in a comparable role.
Experience in high-volume event execution, premium hospitality, catering, concessions, or large-scale food production.
Bilingual English/Spanish skills.

Responsibilities

Support the Executive Chef in leading all culinary and stewarding operations and assume departmental leadership in the Executive Chef’s absence.
Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events.
Manage, coach, and develop culinary and stewarding employees, including chefs, supervisors, leads, cooks, and pastry personnel.
Maintain culinary standards, service quality, operating procedures, cleanliness, readiness, and regulatory compliance.
Coordinate staffing, production, equipment, and resources; lead pre-event briefings and post-event reviews; and resolve operational challenges.
Partner with the Executive Chef to develop menus, seasonal features, premium dining experiences, recipes, standardized specifications, plating guides, and cost controls.
Lead recipe development, menu testing, tastings, product evaluations, and quality assurance throughout production, transport, holding, and service.
Support pastry, baking, and dessert program development and execution; account for dietary restrictions, food allergies, and special guest needs.
Support budgeting, financial planning, cost controls, forecasting, financial reporting, and performance analysis; monitor food, labor, and inventory costs.
Oversee purchasing, vendor relationships, inventory, receiving, storage, product distribution, inventory audits, waste control, and product utilization.
Manage labor productivity, staffing efficiency, scheduling, labor allocation, and leadership coverage.
Support recruiting, hiring, onboarding, training, retention, performance management, recognition, corrective action, and career development.
Lead culinary planning, staffing, production, and execution for events and daily operations in coordination with catering, food and beverage, and operations teams.
Provide hands-on leadership during high-volume, VIP, and special events and monitor food quality, service execution, and operational performance.
Ensure compliance with food safety, sanitation, HACCP, ServSafe, and regulatory requirements, including safe food handling, storage, labeling, temperature controls, and documentation.
Oversee stewarding, sanitation programs, waste control, culinary equipment maintenance, inspections, audits, corrective actions, and health inspections.
Manage departmental records, reporting, scheduling, labor tracking, payroll, and operational metrics.
Collaborate with cross-functional teams, communicate with the Executive Chef, support special projects, and promote continuous improvement and company standards.