Standardizes culinary SOPs to support food quality, cost control, speed of service, and innovation aligned with Executive Leadership objectives
Effectively coordinate and work with the Regional Executive Chef/VP Culinary and SVP Culinary to achieve culinary operational excellence with common goals
Develop SOPs for menu execution, costing, and inventory management
Must be able to gain respect and credibility to influence operations personnel and enforce standards
Excellent verbal and written communication skills
Support Culinary standards with operations and finance
Ensure food safety and sanitation compliance
Support scalable culinary innovation with SVP and VP of Culinary innovation
Work with VP of Culinary Innovation on development of standardized recipes for all menu items
Ensure that recipes are accurate and updated as needed
Ensures that all food products prepared meet the established specifications and standards
Ensure that Legends Global purchasing standards and vendors are being utilized and upheld
Lead culinary onboarding during new business transitions
Vendor identification and set up aligned with Legends Global Standards and in conjunction with Culinary and Purchasing leaders
Deploy menus, costing tools, and inventory standards
Train + Implement BOH inventory system (yellow dog)
Contribute to the ongoing development and implementation of Legends Culinary Programs, Build Sheets and Specifications
Ensure full compliance and effectiveness of the HACCP (Food Safety) program.

Requirements

Bachelor’s degree preferred
5+ years in a leadership role within sports & entertainment, theme parks, large hotels, or multi-unit QSR
Experience scaling standardized operating models across multiple locations
Strong change management and cross-functional leadership skills
Must have experience in managing multi-unit locations
Excellent supervisory, leadership, hands-on management and coaching skills
Good written and verbal managerial communication and customer service skills
Must have 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
Must be flexible to travel to and from units located in several states and work extended hours due to business requirements including nights, weekends and holidays
ServSafe Certification
Must be compassionate, consistent, and fair to the needs of the employees and of the Company.

Benefits

medical insurance
dental insurance
vision insurance
life insurance
disability insurance
paid vacation
401k plan

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

culinary SOPsmenu executioncostinginventory managementfood safetysanitation compliancestandardized recipesHACCPkitchen sanitationkitchen equipment operation

Soft Skills

leadershipcommunicationchange managementcross-functional leadershipsupervisory skillshands-on managementcoachingdetail-orientedorganizational skillscompassion

Certifications

Bachelor's degreeServSafe Certification