THE ROLE: Sous Chef LOCATION: Well& by Durst - 151 | New York, NY ABOUT LEGENDS GLOBAL 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. ABOUT THE ROLE The Sous-Chef supports daily culinary and stewarding operations, ensuring consistent food quality, presentation, sanitation, and timely service. This hands-on leadership role coordinates kitchen production, guides and develops team members, and partners with the Executive Chef on menu development and the successful execution of restaurant service, catering, and special events. ABOUT THE PROJECT / WELL& BY DURST - 151 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. WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES) Coordinate daily kitchen and stewarding operations, including food production, staff assignments, side work, and opening and closing procedures. Maintain a safe, clean, and organized kitchen environment, ensuring compliance with established food safety, sanitation, and workplace safety standards. Inspect kitchen and storage areas; promptly report and document hazardous conditions, unsafe practices, and equipment maintenance needs. Reinforce standards for personal hygiene, culinary attire, and professional conduct. Conduct pre-shift and pre-function meetings to review menus, production requirements, assignments, service timelines, and event details. Participate in food preparation and oversee production to ensure adherence to approved recipes, portion sizes, preparation methods, and presentation standards. Monitor and taste food before service to verify quality, consistency, and appropriate temperatures. Coordinate with culinary and service teams to ensure dishes are prepared and delivered accurately and on time. Partner with the Executive Chef on menu planning, seasonal offerings, recipe development, testing, and menu specifications, including ingredients, presentation, and pricing information. Review event requirements with the Executive Chef and relevant teams to confirm client expectations, quantities, delivery times, and special arrangements. Coordinate food production and service timelines for catering and banquet functions, including off-site events as assigned. Communicate service needs throughout each function and resolve operational concerns promptly to support guest and client satisfaction. Monitor receiving, inspection, storage, labeling, dating, and rotation of food products to maintain quality and comply with food safety requirements. Maintain appropriate inventory and PAR levels to support operational needs. Coordinate kitchen equipment cleaning and maintenance to support safe and reliable operation. Promptly complete required accident reports and support safety training and accident prevention initiatives. Verify completion of kitchen closing duties, remain until assigned closing responsibilities are fulfilled, and notify the designated shift supervisor before departing. Perform other duties as assigned by leadership WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE) EDUCATION AND/OR EXPERIENCE Culinary degree, professional certification, or completion of a recognized culinary apprenticeship program. Three to five years of hands-on culinary experience, including two to three years of culinary management experience. Experience in high-volume culinary operations, preferably within an upscale restaurant, catering venue, hotel, or sports and entertainment venue. Possession of a valid food protection certification issued by the New York City Department of Health and Mental Hygiene. Experience supervising employees in union and non-union environments preferred. SKILLS AND ABILITIES EDUCATION AND/OR EXPERIENCE Culinary degree, professional certification, or completion of a recognized culinary apprenticeship program. Three to five years of hands-on culinary experience, including two to three years of culinary management experience. Experience in high-volume culinary operations, preferably within an upscale restaurant, catering venue, hotel, or sports and entertainment venue. Possession of a valid food protection certification issued by the New York City Department of Health and Mental Hygiene. Experience supervising employees in union and non-union environments preferred. SKILLS AND ABILITIES Strong knowledge of culinary techniques, food production, recipe execution, and presentation standards. Knowledge of food safety, sanitation, receiving, storage, and inventory management practices. Hands-on, people-focused leadership with the ability to train, motivate, and develop team members. Excellent verbal and written communication skills. Strong organizational, time management, and prioritization skills, with the ability to manage multiple demands in a deadline-driven environment. Strong attention to detail and a commitment to consistent food quality. Ability to interpret event requirements and coordinate production to meet guest and client expectations. Ability to troubleshoot operational concerns and provide timely, satisfactory resolutions. Ability to work independently and collaboratively with culinary, service, and management teams. Ability to promote an inclusive, respectful, and professional work environment. Proficiency in Microsoft Office applications, including Word, Excel, and PowerPoint, and familiarity with point-of-sale systems. Bilingual proficiency preferred. Ability to stand for extended periods and perform physically demanding tasks, including lifting up to 50 pounds. WORK ENVIRONMENT & TRAVEL This role is based on site at Well& by Durst-151 in New York, NY Flexibility to work extended hours based on business needs, including early mornings, late nights, weekends, and holidays is required At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from world-leading experts, and contribute to projects that set the standard across sports, entertainment, hospitality, and live experiences. If you’re driven to operate at the highest level, build with purpose, and help partners win on the biggest stages, you’ll thrive here. COMPENSATION The salary for this position is up to $72,000 annually commensurate with experience, skills, and qualifications. Legends Global offers a competitive total rewards package, including medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #LI-TS1 Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

Sous Chef | Well& by Durst 151.

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