Executive Chef | NYC High-Volume Culinary Leader

Legends Global; New York (NY); On-site; USD 120,000 - 130,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life and disability insurance

Paid vacation

401k plan

Job summary

Legends Global is seeking an Executive Chef to lead Well by Durst-151 in New York, driving culinary excellence across food service and events. You will partner with the GM and leaders to deliver high-quality menus, manage budgets, and ensure safety and sanitation standards are met.

Responsibilities include developing seasonal menus, controlling costs, planning staff and schedules, and building strong client and vendor relationships.

Qualifications

• 3+ years as an Executive Chef in a high-volume operation.
• 5+ years of progressive culinary leadership at Exec Sous Chef level or equivalent.
• Banquet, catering, or high-volume corporate hospitality experience preferred; degree or certification from an accredited culinary institution.
• Experience managing food and labor costs, improving kitchen efficiency, and achieving financial objectives.

Responsibilities

• Provide hands-on leadership and oversight of day-to-day culinary operations.
• Lead planning, preparation, production, presentation and quality control of all food offerings.
• Develop innovative, seasonal menus aligned with client expectations and financial targets.
• Analyze costs and menu performance to improve quality, profitability, and efficiency.
• Maintain culinary financial performance including food cost and labor cost.

Skills

Culinary leadership

Menu development

Food costing

Budgeting

Sanitation standards

Team development

Client service

Vendor relations

Food safety

Staff scheduling

Bilingual EN/ES

Microsoft Office

Education

Culinary degree

ACF apprenticeship

Tools

Microsoft Office

Job description

Legends Global is seeking an Executive Chef to lead Well by Durst-151 in New York, driving culinary excellence across food service and events. You will partner with the GM and leaders to deliver high-quality menus, manage budgets, and ensure safety and sanitation standards are met.

Responsibilities include developing seasonal menus, controlling costs, planning staff and schedules, and building strong client and vendor relationships.