Executive Chef | Rogers Centre at ASM Global in Toronto, ON

Job description

THE ROLE: Executive Chef LOCATION: Rogers Centre (Toronto Blue Jays) | Toronto, ON ABOUT LEGENDS GLOBAL Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white-label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world-class content and booking. With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale, expertise, and connectivity to help our partners grow. The Legends Global Way guides how we operate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day. ABOUT THE ROLE The Executive Chef is responsible for providing strategic culinary leadership and overseeing all aspects of kitchen operations to deliver exceptional food quality, innovation and guest experience at Rogers Centre. The role leads the development and execution of culinary concepts, menu planning, food production and presentation while ensuring the highest standards of quality, consistency, food safety and operational excellence. Working collaboratively with senior leadership and cross-functional teams, the Executive Chef drives finance performance through effective food cost management, labour optimization, inventory control, and operational efficiencies. The role is also responsible for developing and mentoring high-performing culinary teams, fostering a culture of accountability, engagement, continuous improvement and ensuring all culinary operations align with the organization’s vision, brand standards and business objectives. WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES) People and product focused. Hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients Perform related duties as assigned by Management WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE) At least three (4) to five (6) years of experience as an executive sous chef/Executive Chef in a high-volume hospitality industry. The ideal team member will have a degree or certification from an accredited culinary institute, and/or Red Seal Certification. Proven track record in improving kitchen efficiencies, quality, food and labour costs. Must have excellent managerial, financial analysis, team Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. WORK ENVIRONMENT & TRAVEL This is an onsite role based at the Rogers Centre. This position requires a flexible schedule and the ability to work extended hours including nights, weekends, and