Executive Chef | Cowboys Club Private Members Club
About The Position
Legends is seeking a dynamic, hospitality-driven Executive Chef to lead culinary operations at The Cowboys Club — an exclusive, invitation-only private club and restaurant located inside The Star, the world headquarters of the Dallas Cowboys. This is a rare opportunity to build a signature culinary program for one of the most iconic brands in professional sports, in a setting where members gather to socialize, unwind, and entertain against the backdrop of Cowboys history and tradition. The Executive Chef will own the full culinary vision for the Club — from concept and menu development to daily execution — setting the standard for a dining experience worthy of the Cowboys name. This is a hands-on leadership role for a chef who thrives on creativity, precision, and building a team culture rooted in excellence. The Executive Chef reports directly to the General Manager and partners closely with Legends' broader culinary leadership team.
Requirements
- Hospitality-driven
- Culinary operations leadership
- Concept and menu development
- Daily execution
- Hands-on leadership
- Creativity
- Precision
- Team building
- People leadership (hiring, scheduling, training, mentoring, performance management)
- Resource maximization (time, labor, materials)
- Forecasting and scheduling
- Quality and cleanliness inspections
- Cost management (food, labor, other)
- Communication with General Manager and Regional Executive Chef
- Product knowledge (proper storage and handling of perishables)
Nice To Haves
- Experience with iconic brands in professional sports
- Experience in a private club setting
Responsibilities
- Own all culinary and stewarding operations across the property — production, execution, and sanitation — ensuring every plate reflects the standards of a premier private club.
- Lead, inspire, and develop a high-performing culinary team to consistently exceed budgetary, quality, and member service expectations.
- Create and innovate recipes, dishes, and menus that elevate the member dining experience and keep the culinary program fresh and exciting.
- Drive full people leadership — hiring, scheduling, training, mentoring, and performance management — to build a strong, motivated team.
- Maximize resources — time, labor, and materials — adjusting methodologies to keep operations efficient without compromising quality.
- Partner on forecasting and scheduling to ensure the kitchen is always staffed and set up for success.
- Conduct regular quality and cleanliness inspections across all back-of-house areas, ensuring equipment is maintained and operations run smoothly.
- Manage food, labor, and other costs to stay within budgeted targets.
- Maintain close, collaborative communication with the General Manager and Regional Executive Chef.
- Champion consistently high food quality, kitchen productivity, and supply chain reliability.
- Foster a culture of shared ownership — team members clean as they go and support one another across departments.
- Cross-train team members and build a culture of mentorship, encouragement, and mutual support.
- Demonstrate strong product knowledge through proper storage and handling of perishables, protecting quality, safety, and value.
- Other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
