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Added 8 mins ago
GE
Operations Integration Specialist
GFL Environmental Inc.
Edmonton, AB · Vaughan, ON
- Full-time
Why join us? We believe in taking care of our team. Here is a snapshot of our total rewards you can expect:
Added 8 mins ago
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- Full-time
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Added 1 hour ago
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ASM Global

Executive Chef | Rogers Centre

Toronto, ON, Canada
Rogers Centre, Canada

Legends Global offers a competitive salary of up to $140,000 commensurate with experience, skills, and qualifications. · Full-time

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Job details

Pay: Legends Global offers a competitive salary of up to $140,000 commensurate with experience, skills, and qualifications.
Job type: Full-time
Posting language: English
Posted: Oct 30, 2026

Original 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/or holidays

At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from world-leading experts, and contribute to projects that set the standard across sports, entertainment, hospitality, and live experiences. If you’re driven to operate at the highest level, build with purpose, and help partners win on the biggest stages, you’ll thrive here.

COMPENSATION

Legends Global offers a competitive salary of up to $140,000 commensurate with experience, skills, and qualifications. This role is bonus eligible. Legends Global offers a generous total rewards package that includes medical, dental, vision, life and disability insurance, paid vacation, and RSP.

Hiring Process Disclosure

Legends Global may use automated or artificial-intelligence-based tools to support aspects of the candidate screening or selection process.

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

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More about this job

Responsibilities

The Executive Chef provides strategic culinary leadership and oversees all kitchen operations to ensure exceptional food quality and guest experience at the Rogers Centre. They are responsible for menu innovation, financial performance management, and developing high-performing culinary teams.

Requirements

Candidates must have 4 to 6 years of experience as an executive sous chef or executive chef in a high-volume hospitality environment. A degree or certification from an accredited culinary institute and/or Red Seal Certification is required.

Skills

Culinary leadership
Menu planning
Food cost management
Labour optimization
Inventory control
Kitchen operations
Team mentorship
Food safety
Sanitation standards
Financial analysis
Vendor management
Microsoft Word
Microsoft Excel
Microsoft PowerPoint
Strategic planning
Operational excellence

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Disability insurance
Paid vacation
RSP

Visa sponsorship

Not detected in the job text

Keywords

Executive Chef
Culinary
Hospitality
Rogers Centre
Food Production
Menu Development
Inventory Management
Budgeting
Red Seal Certification
Kitchen Sanitation
Operational Efficiency
Team Management
Financial Analysis
Vendor Relations
Microsoft Office
High-volume
Catering
Food Safety
Strategic Leadership
Performance Development

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