Executive Chef | San Diego Arena

THE ROLE: Executive Chef LOCATION: San Diego Arena | San Diego, CA 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 the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at Pechanga Arena, including concessions, catering/banquets, premium/VIP services and special events . This 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. WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES) 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 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 Pechanga Arena, 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 controllable , operating within approved budgets and 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. Drive outcomes that support strong inspection and audit performance 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 Pechanga Arena, through industry and community engagement. Other Perform additional duties as assigned to support overall venue operations and special initiatives. WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE) Education & Experience High School Diploma or GED required; culinary  degree/apprenticeship  certification preferred. 7+ years  of progressive culinary experience, including  senior culinary leadership  in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering). Demonstrated success managing  food cost, labor, and culinary budgets  in an event-driven operation. Licenses/Certifications ServSafe Manager certification  (required or ability to obtain within 30 days of start date). 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, consisten