Executive Chef | Well& by Durst 151

Legends Global•New York, NY

10d•Onsite

About The Position

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.

Requirements

Minimum three (3) years of experience as an Executive Chef within a high-volume food service, hospitality, restaurant, catering, or similar operation required.
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.
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.
Ability to follow established safety policies, procedures, and regulations and successfully complete all required Company and job-specific safety training.

Nice To Haves

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.
Bilingual proficiency in English and Spanish is a plus.

Responsibilities

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.
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.