National Director, Culinary Operations

About Legends Global

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

The Legends Global culture champions respect, ambitious thinking, collaboration, and bold action. They are committed to building an inclusive workplace where authenticity, impact, and career growth are fostered. Joining Legends Global means being part of a unified team where every win is earned through collective effort.

The Role: National Director, Culinary Operations

The National Director, Culinary Operations will be instrumental in ensuring exceptional food quality, presentation, operational processes, and sanitation standards. This role involves assisting with the implementation of culinary standards and consistently striving to improve culinary offerings across the assigned region.

Essential Functions

• Ensure full compliance and effectiveness of the HACCP (Food Safety) program across all operations.
• Contribute significantly to the ongoing development and implementation of Legends Culinary Programs, Build Sheets, and Specifications.
• Effectively coordinate and collaborate with Regional Managers to achieve culinary operational excellence and common goals.
• Provide effective support for events as needed, demonstrating adaptability and leadership.
• Accurately assess food production and quality standards, identifying areas for improvement.
• Maintain high culinary standards and effectively train others to achieve these benchmarks.
• Influence operations personnel and enforce culinary standards through respect and credibility.
• Demonstrate excellent verbal and written communication skills for internal and external stakeholders.
• Possess expert knowledge of HACCP and Food Safety practices, with the ability to diagnose and correct operational problems.
• Exhibit excellent menu planning and execution skills suitable for all levels of events and VIP operations.
• Stay self-motivated to maintain knowledge of current food trends and industry changes.
• Command comprehensive knowledge of all components contributing to food cost control.
• Show a strong desire to develop and support team members in improving their culinary skills and work performance.
• Capable of managing multiple properties and diverse projects concurrently.

Qualifications

To succeed in this role, candidates must demonstrate the ability to perform each essential duty at the highest level. Key requirements include:

• A degree or certification from an accredited culinary arts institute, or an apprenticeship certification from the American Culinary Federation.
• Proven experience in managing multi-unit culinary locations.
• Excellent supervisory, leadership, hands-on management, and coaching skills.
• Strong written and verbal managerial communication and customer service skills.
• Thorough knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Detail-oriented and highly organized, with the ability to quickly learn new programs and procedures.
• Flexibility to travel up to 50% of the year to units located in several states and work extended hours, including nights, weekends, and holidays, due to business requirements.
• ServSafe Certification from the International Food Safety Council.
• Must be compassionate, consistent, and fair in balancing the needs of employees and the Company.
• Possess strong written and verbal communication and interpersonal skills.
• Detail-oriented, organized, capable of independent work, prioritizing tasks, and multi-tasking effectively.
• Willingness to contribute hands-on and support fellow team members and Venues in culinary operations when needed.

Key skills/competency

• Culinary Operations Management
• HACCP & Food Safety
• Menu Development & Execution
• Multi-Unit Leadership
• Food Cost Control
• Team Training & Development
• Quality Assurance
• Event Support
• Process Improvement
• Industry Trend Awareness