Executive Chef - Branson Convention Center

Overview

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, Legends and ASM Global combine unmatched expertise with a global reach, delivering end-to-end solutions—from venue development and event booking to revenue strategy and hospitality excellence.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, while ASM Global leads the world in venue management and live event production, overseeing more than 350 iconic venues worldwide.

We are committed to fostering an inclusive, innovative environment where respect, integrity, and accountability drive success. At Branson Convention Center, we strive to create exceptional culinary and guest experiences that elevate every event.

Global Hospitality

We believe exceptional venue experiences extend beyond event day. From chef-driven menus and innovative concessions to elevated banquet dining and locally inspired cuisine, we are known for creating memorable culinary experiences that delight guests and exceed client expectations.

Position Summary

The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center. This role partners closely with the Director of Food & Beverage to drive culinary vision, operational excellence, financial performance, and team development while ensuring exceptional quality, safety, and guest satisfaction across all dining platforms.

Key Responsibilities

Drive Culinary Vision & Brand Excellence

• Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue’s food identity and market competitiveness.
• Develop innovative menus, concepts, and presentations that reflect current trends, local sourcing, and seasonal availability.

Strategic Planning & Financial Performance

• Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives.
• Maintain food cost, labor cost, and overall culinary P&L performance within approved budgets.
• Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities.

Operational Excellence & Continuous Improvement

• Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events.
• Implement and enforce standardized recipes, production systems, and operating procedures.
• Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate.

Team Leadership & Talent Development

• Recruit, train, mentor, and develop a high-performing culinary and stewarding team.
• Foster a culture of accountability, creativity, teamwork, and continuous improvement.
• Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives.

Event Execution & Client Experience

• Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards.
• Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations.

Quality, Safety & Compliance

• Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies.
• Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher.
• Champion food safety, sanitation, and workplace safety at all times.

Collaboration & Community Engagement

• Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience.
• Maintain an active presence in the local hospitality and culinary community.
• Participate in promotional, media, and community-related events as a culinary representative of the venue.

Supervisory Responsibilities

• Directly supervises all kitchen and stewarding personnel.
• Carries out supervisory responsibilities in accordance with company policies, labor laws, and applicable regulations.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty at a high level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of four (4) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment
• Proven experience managing food cost, labor cost, and culinary budgets
• Strong leadership, communication, and organizational skills
• Ability to work flexible and extended hours including nights, weekends, and holidays
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Serve Safe Certification required

Physical Demands

The physical demands described are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made. This role requires standing for extended periods, lifting up to 30 pounds, and close vision for reviewing operational and financial information.

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

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

Applicants who need reasonable accommodation to complete the application process may contact

Recruiter: Tracye Obenchain

(417) 243-7030

tobenchain@bransoncc.com

Branson Convention Center

200 S. Sycamore Street Branson, MO 65616

This position offers a competitive salary and benefit package. Please load a copy of your most recent resume and cover letter which includes salary requirements