National Director, Culinary Operations

About Legends Global

Legends Global is the premier partner to the world's greatest live events, venues, and brands, delivering fully integrated premium services. With a network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests annually, we are powered by deep expertise across feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

Our culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where authenticity, impact, and career growth are fostered. Join Legends Global, where every win is earned through unified teamwork.

The Role: National Director, Culinary Operations

The National Director, Culinary Operations will be responsible for ensuring superior food quality, presentation, efficient processes, and stringent sanitation standards. This role involves assisting with implementing culinary standards and consistently striving to improve culinary offerings across the assigned national operations.

Essential Functions

• Ensure full compliance and effectiveness of the HACCP (Food Safety) program.
• Contribute to the ongoing development and implementation of Legends Culinary Programs, Build Sheets, and Specifications.
• Effectively coordinate with Regional Managers to achieve culinary operational excellence and common goals.
• Provide effective support for events as needed.
• Accurately assess food production and quality standards.
• Maintain high culinary standards and train others to achieve them.
• Gain respect and credibility to influence operations personnel and enforce standards.
• Demonstrate excellent verbal and written communication skills.
• Possess expert knowledge of HACCP and Food Safety practices, with the ability to identify and correct operational problems.
• Exhibit excellent menu planning and execution skills for all event levels and VIP operations.
• Self-motivated to maintain knowledge of current food trends and industry changes.
• Comprehensive knowledge of all components contributing to food cost control.
• Desire to develop and support others in improving their culinary skills and work performance.
• Capable of managing multiple properties and projects.

Qualifications

To perform this job successfully, the candidate must demonstrate the ability to execute each essential duty at the highest levels. Required knowledge, skills, and abilities include:

• Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• 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.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Detail-oriented and extremely organized with the ability to quickly learn new programs and procedures.
• Flexible to travel to units located in several states and work extended hours, including nights, weekends, and holidays.
• ServSafe Certification, International Food Safety Council.
• Compassionate, consistent, and fair approach to employee and Company needs.
• Strong written and verbal communication and interpersonal skills.
• Detail-oriented, organized, able to work independently, prioritize, and multi-task.
• Willingness to contribute and support fellow team members and Venues with a hands-on approach to culinary operations when needed.

Compensation

A competitive salary range of $180,000 - $190,000 is offered, commensurate with experience, alongside a generous benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan.

Working Conditions

This role is remote when not traveling and does not require relocation. Travel up to 50% of the year is expected, particularly during new business transitions, venue openings, and major operational initiatives.

Key skills/competency

• HACCP Compliance
• Food Safety Management
• Culinary Operations Leadership
• Multi-Unit Management
• Menu Development
• Food Cost Control
• Team Leadership & Development
• Kitchen Sanitation Standards
• Recipe & Specification Management
• Industry Trend Analysis