Executive Chef

DEPARTMENT:      Food & Beverage

REPORTS TO:         Director of Food and Beverage

The Executive Chef is the senior culinary leader at the Albuquerque Convention Center, Kiva Auditorium, Civic Plaza, Jennifer Riordan Spark Kindness Sports Complex, and the Albuquerque Rail Yards. With a variety of events and activities taking place each year, this position requires a culinarian capable of flexible, creative, and innovative solutions to our client’s and patron’s food and beverage needs., responsible for the strategic and day-to-day execution of all culinary operations, including concessions, catering/banquets, premium/VIP services, and special events. The role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment. The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

Essential Duties and Responsibilities

Culinary Leadership & Venue Execution

·         Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production.

·         Oversee menu creation, costing, execution, and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality.

·         Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature.

·         Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models.

Menu Development & Innovation

·         Develop creative, trend-forward menu items that align with the Albuquerque Convention Center’s brand and event mix while leveraging local and seasonal ingredients where possible.

·         Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events.

·         Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards.

Financial Performance & Cost Control

• Own culinary cost performance, including food cost, labor cost, waste, and other controllables, operating within approved budgets while driving margin improvement.

·         Build production and staffing plans aligned to event forecasts; manage schedules to meet business demand while minimizing overtime.

·         Oversee purchasing, receiving, storage, and inventory controls; maintain strong vendor relationships and ordering discipline.

·         Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning.

Team Leadership, Staffing & Culture

·         Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team.

·         Build a culture of accountability, pride, teamwork, safety, and continuous improvement.

·         Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability.

·         Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws.

Safety, Sanitation & Compliance

·         Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices.

• Prepare the kitchen for health inspections and audits and drive strong results on each.

·         Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas.

·         Champion workplace safety, accident prevention, and safe equipment use; report and correct hazards immediately.

Equipment, Maintenance & Facility Partnership

·         Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment.

·         Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly.

·         Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance.

Collaboration, Client Experience & Community Presence

·         Partner cross-functionally with Operations, Sales, and Event Management to anticipate needs and deliver seamless event execution.

·         Communicate staffing, production levels, challenges, and solutions clearly to leadership.

• Maintain an active presence in the local culinary/hospitality community and represent the Albuquerque Convention Center through industry and community engagement.

Other

·         Perform additional duties as assigned to support overall venue operations and special initiatives.

Supervisory Responsibilities

The Executive Chef directly supervises culinary and stewarding staff and carries out supervisory responsibilities in accordance with company policies and applicable laws. Responsibilities include interviewing, hiring, training, scheduling, performance management, discipline, and issue resolution.

Education and/or Experience          

• High School Diploma or GED required; culinary degree/apprenticeship certification preferred.
• Seven or more years of progressive culinary experience, including senior culinary leadership in a high-volume venue environment such as an arena, stadium, convention center, performing arts venue, or large-scale catering operation.
• Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation.

Licenses/Certifications

• ServSafe Manager certification is required. Candidates who do not hold it must obtain it within a timeframe defined by the company.
• Knowledge of HACCP and local health department standards.

Skills & Abilities

• Strong leadership, communication, and organizational skills with a hands-on management style.
• Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands.
• Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls.
• Ability to work irregular hours including nights, weekends, and holidays based on event schedule.
• Proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling/inventory/timekeeping.

Working Conditions & Physical Demands

• On-site role in a fast-paced event environment; schedule varies based on event calendar.
• Frequent standing/walking; working in hot/cold kitchen environments; exposure to knives, hot surfaces, steam, and cleaning chemicals.
• Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may change at any time, including as a reasonable accommodation or for other reasons. This document does not state or imply that these are the only duties to be performed by the employee in this position.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply.  VEVRAA Federal Contractor.