concession manager

cook

culinary supervisor

warehouse associate

merchandising associate

Legends

I've worked at Shoreline Amphitheater, for Legends, since the summer of 2022. Summer 2025 will be my fourth season working with them. A typical day at work at Shoreline starts with strolling towards the venue from the adjacent free parking lot. You will often hear whichever bands are playing that night warming up, tweaking their guitars & testing their microphones. When it's Carlos Santana, it's an especially awesome way to start your work day, if you think like I do. After you pass through security, you will receive a genuinely warm &  friendly greeting from the Scheduling Coordinator. After clocking in, you'll be issued a free meal ticket, a sheet of paper with ALL the info you need to know for your shift, and a clean tshirt. If you're a bartender, you'll be assisgned an inventory binder for your bar from the office team. After that, you'll head over to your station, greet your coworkers, count & log your inventory, and set up your station. While you're doing that, your assigned barback/s - all of whom are awesome & know their jobs - will appear to check in with you.  If you need to replenish stock, you'll hand them a list. Everything you need will appear at your station, well before the gates open.
After all that's done, you'll clock out for your meal break. Be aware there IS a cut off time, which is always clearly indicated on the paper they gave you.  If you're on time, you'll ALWAYS have enough time to eat the staff meal, and to take your full half hour break. 
Then the gates open, people filter in, and you get paid to hear a lot of music you grew up listening to ( if you're my age ). Each bar has designated managers who you'll see throughout the night.
 There is always an alcohol cutoff time clearly communicated to all bartenders , so when that time comes, you'll stop serving, clean your station, count and log your remaining inventory, walk to the exit, return your completed paperwork, clock out, get as cheerful a goodbye from the scheduling coordinator as her greeting, and go home. That's my typical day at Shoreline.
Looking forward to next season....

I'll be frank, management here is terrible. The managers barely do their job, and there's lots of favoritism rampant here. 

The boat rides are usually very unorganized, for example, if there is a charter half the time the food is prepared terriblely, there isn't enough food or the food gets sent to the wrong boat multiple times. Sometimes it doesn't even get to the boat before it leaves! If a charter is happening, all other trips get jeopardized as all the warehouse workers are delighted to that charter which is madness imo. You don't need 8 people to bring everything. 

The supervisors, directly under managers, are mostly good. They aren't apart of the greater Legends network so they aren't as corporate. They actually understand things and treat people like humans beings. Many of them are very fun people to be around.

My coworkers are what make the job fun. We can be there and joke about what foolishness we'll have to deal with that day because something is always out of place. They might run out of water bottles entirely or something stops working etc. etc. They are just like me, just an employee so we just deal with it and laugh through the day throughout. 

The typical day is just getting on the boat, setting things up and serving customers for 2-3 rides. It's not hard, even when there's a rush it's just one customer at a time, nothing serious.

The hardest part of the job is honestly just dealing with all the things that stem from bad management. I have to go and get stuff for the boat myself for example because warehouse workers just don't show up for whatever reason or the people that closed the day before left a huge mess. 

Had two completely separate yet terrible experiences with this company years apart. In the first instance, I had 5 interviews for a management position including a meeting with the CEO at the time. After all this, they reached out with an offer but told me the company had decided to modify the salary structure of the position I had interviewed for. The new salary range was both significantly less than what they had posted for the job and less than all my previous relevant employment which they also inquired about. I felt extremely misled by these underhanded tactics and turned their "offer" down without hesitation.

Years later, I saw another interesting opportunity listed with them and thought things may have now changed for the better. I submitted an application, and received an both an email and follow up phone call expressing their interest in arranging an interview. I promptly returned both the email and phone call within 90 minutes of receiving them. Never heard another word from them ever again. Just completely ghosted after they had reached out to me. 

Do yourself a favor and steer as far away from this company as possible. They quite clearly could not care less about how they treat people as I've seen it first hand twice now. I can tell you without having worked a single day for them that their company culture is absolutely rotten to the core.

A typical day at Legends Suites Hospitality included preparing the dining tables with proper table cloth, folded napkins, polished silverware any additional setup. A club of its size and exclusivity we encountered and served all sorts of individuals from free ticket holders to musical and sports stars. 

This was a team work environment that allowed us to work closely with a fellow co-worker for the whole season. We worked closely with top chefs. And we dealt with guest of the club on a 5-Star restaurant quality which created an atmosphere of genuine quality. 

Management looked out for us in all sorts of ways. I remember one of my co-workers being honored on the Yankee stadium field before the game started receiving a flatscreen TV for being Employee of the Month. They give a lot of praise in this job. 

The hardest part I think was this job not being full-time. It was all year round, it would had been amazing. The second and probably most important aspect of this for servers is the tipping. It may be very different compared to when I was there seasons ago. But because all food was inclusive with the tickets, guest did not know they had to tip. Most guest did tip, but some didn't. And that may hurt especially if its a number of tables in a row that do not tip after you have given your best.

I only work Legends at the Los Angeles Memorial Coliseum - Mainly for the USC and Rams football games.  Occasionally I am called in for some other events, but that was rare.  They based everything on seniority, and I am somewhere in the middle.  I always go in for the 2 days before the game to help set up all the suites with other servers.  We work together to get everything done, pushing carts of drinks and other necessities across the field to set up the field suites.  It's strenuous to get it across, but we get it done as a team.  
On the game days we come in 5 hours early to start preparing - Making sure all of the tables are set and the food is out.  During the game, each server works by themself to serve their suite - Restocking and clearing food and drink, and making sure their guests and happy.  Once everyone has left their suite we break down our suites single handedly, making sure that we have tallied up all of our remaining drink counts before restocking them back in the walk in.  
What's great about the atmosphere is that everyone always seems to be upbeat and happy, so there's no real moment of down time.  The managers are very understanding and flexible, and always willing to help out, which couldn't be more fabulous!  The only downside really is that the job is only during the football season.

most days involved lots of set up work for the next home game. making sure all the available items were in their kitchens and items that were not were to be obtained by the chefs handleing those kitchens. if a steward was available he or she would assist that chef with the needed items for his or her kitchen.  learned great responsibillity and devoloped strong work values in the company of strong and positive crew leaders. the management and chefs were the best to work for. their leadership and guidance made the job exciting and fun. co-workers were always on time and very well disciplined and ready for another 12 hour game day job filled with lots to do.  we all did our jobs 100%  hardest part, standing for 12 to 13 hours.  most enjoyable part was always hearing supervisiors tell us that they are very proud of all of us for hanging in there and getting all the work done.  [just so you know, i would gladly do it all over again if i could just get someone to hire me.]  kitchen stewarding was the most fun and the toughest job i had and i always say this,  if you can handle the work load of  the dallas cowboys stadium in whatever job you do, you can handle and do any job out there.

What is the best part of working at the company?
All of the music /artists you get to see and hear while your working in one of the most  awesome outdoor atmosphere and venue in the world. While you are getting g paid to be there. Meeting people who have traveled from all over the world to be there for the show and it is a very friendly upbeat and professional place to work. I enjoyed being  a part of making visitors/guests enjoy the experience of the Gorge and I tried my best to be a part of making it a rememorable  experience for everyone I came into contact with during the time I spent working for Legends.

What is the most stressful part about working at the company?
Some people's attitudes over the price of the alcohol.  Also when other workers don't pull their weight or dont show up for their shift.

What is the work environment and culture like at the company?
I enjoyed the environment out there. No complaints.

What is a typical day like for you at the company?
Long, and hot . But worth it. Show up early, set up, and being  prepared for your show was always a plus to help ensure a good night. I would recommend  comfortable shoes, sunscreen, sunglasses, a light jacket, a few snacks to help you throughout the sometimes long shifts.

What is the best part of working at the company?
Being able to set menus that create great profit. The teams and fans we served for those teams. Atmosphere is phenomenal! 

What is the most stressful part about working at the company?
Having a Concessions director on site that's always making you prove yourself worthy when you already have. 
Lack of a supporting team from the EXE Chef and concessions staff

What is the work environment and culture like at the company?
You are encouraged to keep reaching higher to not stop perfecting. 
Culture is very competitive, cut throat, and non supported. And very uncaring for their workers.

What is a typical day like for you at the company?
I started at 8 am daily I walked out after games at roughly 12 am I set the daily counts to prep for the next game did inventory to make sure useable on hand product was available then advise my lead cook of the items and counts needed for prep or par cooking for the next game to come. Setting amounts each location needed for the items for sale from my kitchen .
Executing game time menus and over seeing each hot box carried the proper items in it to each location

A typical day at work is a lot to balance but nothing can't handle.  Scheduling, Food Prep, Food standards, Customer Service, Alcohol control, Expediting food to the specific correct locations throughout the stadium, inventory accounts, And setting up registers for cash flow and credit card transactions is a typical day.  

I have learned the importance of controlling labor, inventory, and remaining a professional at all times and having enough humility to know that learning is never done even as a manager or CEO.

My co-workers are great and I treat them the way i would want to be treated and always looking for the ones that are coachable and trainable.

Hardest part of the job is growing myself to be better than I was previously and scheduling is a challenge with 80+ employees and any number of them calling in late or calling out.

Most enjoyable part of my job is the people, employees, and customers. I love making them happy and comfortable when i have the opportunity to

Working for Legends Hospitality is great they hold us to the highest standers and assure that we give the nothing less the the best service. Just because legends is the food and beverage department of a angels baseball does not mean we give less service to our customer. we treat it as a 5 star restaurant. as i work for the in-seat department at angels i run a kitchen,bar as well as front of the house on my own. on a typical night of 4,000 to 6,000 guest i have to be on top of my game prior to service making sure my inventory witch includes paper goods, hot foods, cold foods, forks, knifes, spoons, condiments, snacks everything that i need has to 100% needs to be there for a smooth night. i also have to control food production on items that are limited. with having 9-12 servers 25+ food runners 4 cooks and two bartenders and a bar back i have to maintain great work place for all of my employees to have a smooth fun and easy night. and giving great customer service and attending and complaints that guest have because we all know we are not perfect and mistakes happens and that's what helps us improve on things we lack in and makes us better and shine.

Top Job Titles	Average Salary
Concession manager 14 salaries reported	$21.96 per hour
Cook 19 salaries reported	$20.39 per hour
Culinary supervisor 15 salaries reported	$23.90 per hour
Warehouse associate 10 salaries reported	$19.60 per hour
Merchandising associate 1 salary reported	$17.75 per hour

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