Executive Chef | Well& Durst

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.

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.

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.

• 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…