Vice President, Culinary Innovation and New Business

About Legends Global

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component: 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 is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

The Role

The Vice President, Culinary Innovation and New Business will play a critical role in developing new concepts, products, and culinary innovation across both menu and equipment platforms. This position will lead the creation of programming for new projects and serve as a showcase of Legends Global’s capabilities to clients. The role will ensure Legends Global remains an industry leader in innovative dishes, concepts, and culinary solutions.

Essential Duties And Responsibilities

• Lead research and development of new products and concepts across all service levels, from general concessions to luxury suites and premium events.
• Develop unique, venue-specific culinary concepts that incorporate local flavors, ingredients, and regional identity.
• Partner with the Director of Culinary SOP to ensure all concepts and products are supported by accurate build sheets, purchasing specifications, and rollout plans.
• Build and maintain strong relationships with key vendors and partners nationwide.
• Evaluate food production processes and quality standards to ensure consistency and excellence.
• Establish and train teams to meet and exceed high culinary and execution standards.
• Earn the respect and credibility needed to influence operational teams and enforce standards across properties.
• Demonstrate excellent written and verbal communication skills.
• Maintain expert-level knowledge of HACCP and food safety standards, with the ability to identify, correct, and prevent operational issues.
• Lead menu planning and execution for all service levels, including premium, VIP, and special events.
• Stay current on culinary trends, emerging products, and industry innovations.
• Maintain a strong understanding of all factors impacting food cost control and profitability.
• Mentor and develop culinary leaders and team members to elevate skills, performance, and engagement.
• Effectively manage multiple properties and concurrent projects in a fast-paced environment.
• New business development support.
• Stay current with culinary trends, consumer preferences and regulatory requirements.
• Adapt recipes for mass production, considering cost, production feasibility, supplier collaboration.

New Business Transition Readiness

• 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.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education And/Or Experience

• Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Must have experience in managing multi-unit locations.
• Excellent supervisory, leadership, hands-on management and coaching skills.

Skills And Abilities

• 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, International Food Safety Council.
• Must be compassionate, consistent, and fair to the needs of the employees and of the Company.
• Must possess strong written and verbal communication and interpersonal skills.
• Must be detail oriented, organized, able to work independently, prioritize and multi-task.
• Must be willing to contribute and support fellow team members and Venues with hands on approach to our culinary operations when needed or asked in order to maintain our business.

Compensation

Competitive salary range of $200,000 - $220,000 plus bonus potential, commensurate with experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Working Conditions

Location: Remote w/ Travel

This role is remote when not traveling and does not require relocation. Travel up to 40% of the year is expected, particularly during new business transitions, venue openings, and major operational initiatives.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Key skills/competency

• Culinary Innovation
• New Business Development
• Menu Engineering
• Food Safety (HACCP)
• Vendor Management
• Culinary Leadership
• Project Management
• Food Cost Control
• Hospitality Operations
• Concept Development