Executive Chef | Cowboys Club Private Members Club

LEGENDS GLOBAL  

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. 

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! 

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, encoura