Executive Chef | Well& by Durst 151

Legends Hospitality, LLC; United States; 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 seeks an Executive Chef to lead culinary operations at Well& by Durst – 151 in New York, NY. You will oversee menu development, production, and safety while driving financial success and client satisfaction.

The role requires strong leadership, food safety expertise, and a track record of managing high-volume events. Collaboration with General Manager and clients is essential to deliver world-class experiences.

Qualifications

• Minimum three (3) years of experience as an Executive Chef in high-volume environments.
• Minimum five (5) years of progressive culinary leadership at Executive Sous Chef level or equivalent.
• Banquet, catering, or high-volume corporate hospitality experience strongly preferred.
• Degree or certification from an accredited culinary arts institution or equivalent.
• Demonstrated experience managing food and labor costs and achieving financial objectives.

Responsibilities

• Provide hands-on leadership of day-to-day culinary operations across all events.
• Lead menu planning, production, presentation, and quality control of all offerings.
• Develop innovative, seasonal menus aligned with client expectations and financial targets.
• Analyze costs and menu performance to improve profitability and efficiency.
• Manage culinary budgets, forecasts, and cost-control measures.
• Develop staffing plans and schedules to meet business volumes and events.

Skills

Culinary leadership

Menu development

Cost control

Team leadership

Budgeting

Education

Culinary degree

ACF apprenticeship

Tools

Microsoft Word

Excel

PowerPoint

Job description

THE ROLE: Executive Chef LOCATION: Well& by Durst - 151 | New York, NY

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 leading and overseeing all culinary operations at Well& by Durst – 151, including menu development, food production, culinary execution, financial performance, food safety and sanitation, inventory management, and team leadership. This position ensures consistent delivery of high-quality food and exceptional client experiences while maintaining operational efficiency and achieving established financial objectives. The Executive Chef provides strategic and hands‑on leadership to the culinary team and works closely with the General Manager and other operational leaders to support the overall success of the business.

About the Project/Venue

Well& by Durst - 151 is a constantly evolving experience that supports your wellbeing and fuels your endeavors. It’s a social spot to gather friends and colleagues, and an intimate space to gather your thoughts. Bring a lunch date to sample world‑class cuisine or push your ideas further with flawless business services.

WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)

• Provide hands‑on leadership and oversight of day‑to‑day culinary operations across all food service and event operations.
• Lead the planning, preparation, production, presentation, and quality control of all food offerings to ensure consistency and adherence to established culinary standards.
• Develop innovative, seasonally appropriate, and operationally executable menus that support client expectations, business objectives, and financial targets.
• Analyze menu performance, product costs, food costs, and menu mix to identify opportunities to improve quality, profitability, and operational efficiency.
• Maintain accountability for culinary financial performance, including food cost, labor cost, purchasing, inventory, waste reduction, and other controllable expenses.
• Develop and manage culinary budgets and forecasts and implement appropriate cost‑control measures to achieve established financial objectives.
• Develop staffing plans and schedules based on business volumes, forecasts, events, and operational requirements while effectively managing labor productivity.
• Oversee inventory management, purchasing, requisitioning, receiving, storage, and product rotation to ensure appropriate supply levels while minimizing waste and controlling costs.
• Establish and maintain productive vendor relationships and ensure products meet established quality, pricing, and service expectations.
• Ensure proper storage, handling, preparation, and utilization of food products to maintain quality, freshness, security, value, and integrity.
• Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety in accordance with Company standards and applicable federal, state, and local regulations.
• Ensure culinary equipment and work areas are properly maintained, organized, and operated safely and efficiently.
• Build and maintain strong relationships with clients and provide direct culinary leadership and support for high‑level client engagements, special events, and business needs.
• Partner closely with the General Manager and other operational leaders to align culinary execution with client expectations, service standards, financial objectives, and overall business priorities.
• Identify and implement opportunities to improve kitchen processes, productivity, food quality, consistency, cost efficiency, and the overall culinary operation.
• Effectively manage available resources, including labor, food, equipment, materials, and time, to maximize operational productivity and performance.
• Implement and consistently enforce all departmental and organizational policies, procedures, standards, and operating practices.
• Perform additional related duties, tasks, and responsibilities as assigned.

WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)

EDUCATION AND/OR EXPERIENCE Minimum three (3) years of experience as an Executive Chef within a high-volume food service, hospitality, restaurant, catering, or similar operation required. Minimum five (5) years of progressive culinary leadership experience at the Executive Sous Chef level or equivalent within a high-volume, full-service food operation preferred. Banquet, catering, special events, or high-volume corporate hospitality experience strongly preferred. Degree or certification from an accredited culinary arts institution, American Culinary Federation apprenticeship certification, or equivalent combination of culinary education and relevant professional experience required. Demonstrated experience managing food and labor costs, improving kitchen efficiencies, maintaining culinary quality, and achieving financial and operational objectives.

SKILLS AND ABILITIES

Strong culinary leadership, team‑building, coaching, communication, interpersonal, and client‑service skills. Strong knowledge of menu development, food production, purchasing, inventory management, food costing, budgeting, forecasting, and cost‑control practices. Strong financial and analytical skills with the ability to interpret operational and financial information and implement appropriate business actions. Comprehensive knowledge of food safety, sanitation standards, kitchen operations, and the safe operation and maintenance of commercial kitchen equipment. Ability to lead and develop diverse culinary teams in a high‑volume, fast‑paced environment. Ability to effectively plan, prioritize, delegate, and manage multiple operational demands while maintaining attention to detail. Ability to build effective working relationships with clients, vendors, leadership, and cross‑functional partners. Ability to identify opportunities for operational improvement and implement solutions that enhance quality, productivity, and cost efficiency. Proficiency in Microsoft Word, Excel, PowerPoint, and other business and operational systems required for the position. Ability to work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, and extended hours. Ability to provide incidental or short‑term support to other facilities when required by business needs or operational emergencies. Bilingual proficiency in English and Spanish is a plus. Ability to follow established safety policies, procedures, and regulations and successfully complete all required Company and job‑specific safety training.

KEY LEADERSHIP ATTRIBUTES

Provide leadership, direction, coaching, and development to Sous Chefs, Lead Cooks, and other culinary Team Members. Establish clear performance expectations and hold culinary Team Members accountable for food quality, productivity, sanitation, safety, attendance, professionalism, and service standards. Participate in the recruitment, selection, onboarding, training, development, and retention of culinary talent. Manage work assignments, staffing, scheduling, and deployment of the culinary team based on operational needs and business forecasts. Conduct performance evaluations, provide ongoing feedback and coaching, and administer corrective action in partnership with Human Resources and in accordance with Company policies and applicable collective bargaining agreements. Develop culinary leadership talent through cross‑training, coaching, delegation, succession planning, and expanded developmental opportunities. Foster a professional, respectful, collaborative, and accountable work environment that supports effective communication, teamwork, and continuous improvement.

WORK ENVIRONMENT & TRAVEL

This role is based on site at Well& by Durst-151 in New York, NY. 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

The salary range for this position is $120,000 - $130,000 annually commensurate with experience, skills, and qualifications. Legends Global offers a competitive total rewards package, including medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #LI-TS1

Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self‑disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.