THE ROLE 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.
ESSENTIAL DUTIES AND 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.
WORKING CONDITIONS Location: On Site (Frisco, TX/Cowboys Club) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
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