Legends Global seeks an executive chef to manage culinary operations across five Albuquerque venues.
The full-time, exempt position oversees food and beverage production for the Albuquerque Convention Center, Kiva Auditorium, Civic Plaza, Jennifer Riordan Spark Kindness Sports Complex, and the Albuquerque Rail Yards.
Operating as the senior culinary leader at these facilities, the executive chef is responsible for both strategic and day-to-day execution of all culinary operations. According to the job posting, the role encompasses concessions, catering and banquets, premium and VIP services, and special events within a fast-paced, high-volume live events environment.
The position drives culinary vision, operational excellence, financial performance, and talent development while maintaining food quality, consistency, sanitation, and guest satisfaction. Duties include leading all back-of-house culinary operations for event days and non-event production, overseeing menu creation, costing, execution, and production systems, and conducting line checks, tastings, and quality assurance reviews.
The executive chef must create and maintain standardized recipes, prep sheets, production forecasts, and execution guides, while developing trend-forward menu items using local and seasonal ingredients. The role collaborates with Sales and Catering on client menu proposals, tastings, and banquet event order-driven execution, including customized menus for high-profile events.
On the financial front, the role owns culinary cost performance including food cost, labor cost, waste, and other controllables, operating within approved budgets to drive margin improvement. Responsibilities also include building production and staffing plans, managing schedules to minimize overtime, overseeing purchasing, receiving, storage, and inventory controls, and reducing spoilage through par levels and rotation practices.
Additional duties require recruiting, hiring, training, and developing a culinary and stewarding team while maintaining compliance with local health codes, food safety standards, and Hazard Analysis Critical Control Point practices. The executive chef partners closely with the General Manager, Director of Food and Beverage, Sales and Catering, Operations, and Facility Maintenance.
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