Regional Chef

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. Our culture fosters respect, ambitious thinking, collaboration, and bold action, committed to an inclusive workplace where everyone can thrive and make an impact.

The Regional Chef Role

The Regional Chef will be instrumental in ensuring exceptional food quality, presentation, efficient processes, and stringent sanitation standards. This role involves assisting with the implementation of culinary standards and continuously striving to enhance culinary offerings within the assigned region.

Essential Functions

• Ensure full compliance and effectiveness of the HACCP (Food Safety) program across all operations.
• Contribute to the ongoing development and implementation of Legends Culinary Programs, Build Sheets, and Specifications.
• Effectively coordinate and collaborate with the Regional Manager to achieve culinary operational excellence with shared goals.
• Provide effective support for events as needed, demonstrating a hands-on approach.
• Accurately assess food production and quality standards, implementing improvements where necessary.
• Maintain high culinary standards and train other team members to achieve these standards consistently.
• Gain respect and credibility to influence operations personnel and enforce culinary standards effectively.
• Utilize excellent verbal and written communication skills for clear and concise interaction.
• Apply expert knowledge of HACCP and Food Safety practices to identify and correct operational problems.
• Demonstrate excellent menu planning and execution skills for all event levels, including VIP operations.
• Maintain self-motivation to stay current with food trends and industry changes.
• Possess comprehensive knowledge of all components contributing to effective food cost control.
• Show a desire to develop and support others in improving their culinary skills and work performance.
• Manage multiple properties and projects simultaneously with efficiency and effectiveness.

Qualifications

To succeed as a Regional Chef, candidates must meet the following requirements:

• Degree or certification from an accredited culinary arts institute, or 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 frequently (up to 50%) to units in several states and work extended hours, including nights, weekends, and holidays.
• ServSafe Certification from the International Food Safety Council.
• Must be compassionate, consistent, and fair, balancing employee and company needs.
• Possess strong written and verbal communication and interpersonal skills.
• Detail-oriented, organized, capable of independent work, prioritizing, and multi-tasking.
• Willingness to contribute hands-on support to fellow team members and venues in culinary operations when required.

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 within the Midwest region.

Key skills/competency

• HACCP Compliance
• Culinary Program Development
• Operational Excellence
• Menu Planning
• Food Cost Control
• Multi-unit Management
• Team Leadership
• Kitchen Sanitation
• Food Trend Analysis
• ServSafe Certification