Executive Sous Chef | Ball Arena at ASM Global in Denver, CO

Job description

THE ROLE: Executive Sous Chef LOCATION: Ball Arena | Denver, CO 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 Under the direction of the Executive Chef, the Executive Sous Chef is responsible for providing leadership, management, and operational oversight of all culinary and stewarding operations throughout the property. This position serves as a key member of the culinary leadership team, supporting the Executive Chef in the strategic planning, development, and execution of food and beverage programs across concessions, clubs, suites, premium hospitality, catering, special events, production kitchens, and other culinary operations. The Executive Sous Chef is responsible for ensuring the consistent delivery of exceptional food quality, presentation, safety, sanitation, guest service, and operational efficiency across all culinary areas. This position provides direct leadership and development to Sous Chefs, culinary supervisors, leads, cooks, pastry personnel, and stewarding teams while ensuring the successful coordination of staffing, production, purchasing, inventory, and event execution. Working closely with the Executive Chef and other department leaders, the Executive Sous Chef assists in developing culinary standards, implementing innovative menus and concepts, managing financial performance, and establishing operational procedures that support the property's overall business objectives. The Executive Sous Chef must demonstrate strong leadership, sound financial judgment, culinary creativity, and the ability to manage multiple high-volume operations simultaneously. This position requires a well-rounded culinary background, including practical pastry and baking experience, and assumes responsibility for the overall culinary department in the absence of the Executive Chef. WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES) Culinary Leadership & Operations Management Support the Executive Chef in leading all culinary and stewarding operations. Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events. Assume departmental leadership in the Executive Chef’s absence. Manage and develop culinary and stewarding teams, including chefs, supervisors, and cooks. Maintain consistent culinary standards, service quality, and operating procedures. Coordinate staffing, production, equipment, and resources to ensure efficient execution. Conduct routine inspections to ensure cleanliness, readiness, and compliance. Lead pre-event briefings and post-event reviews to drive operational improvements. Proactively resolve operational challenges to ensure seamless service. Maintain a hands-on leadership presence during event planning, execution, and breakdown. Support the development of SOPs, best practices, and long-term operational initiatives. Menu Development, Innovation & Quality Assurance Partner with the Executive Chef to develop and manage menus across all culinary operations. Create innovative menu offerings, seasonal features, and premium dining experiences. Lead recipe development, menu testing, tastings, and product evaluations. Maintain standardized recipes, specifications, plating guides, and cost controls. Ensure consistent execution, food quality, pre