Executive Chef

The salary range for this opportunity is $125,000 to $135,000.

The full job description covers all associated skills, previous experience, and any qualifications that applicants are expected to have.

What You Will Accomplish

The Executive Chef is responsible for the overall leadership and direction of all culinary operations, with a primary focus on banquet and event execution. This role ensures the successful planning, preparation, production, and delivery of all food offerings while maintaining the highest standards of quality, consistency, and financial performance. The Executive Chef is accountable for driving operational excellence across banquet and restaurant operations, with a strong emphasis on high-volume event execution, team leadership, and cost control.

Banquet & Event Leadership (Primary Focus)

Lead all banquet culinary operations, ensuring consistent, high-quality execution for all events

Oversee planning, preparation, and production aligned with BEOs and event requirements

Ensure timely service, proper presentation, and consistency across all plates

Act as a visible leader during events, actively supporting execution and addressing issues in real time

Collaborate with banquet leadership to ensure seamless coordination and guest satisfaction

Culinary Operations Management

Direct and oversee all culinary operations including planning, preparation, production, and presentation

Monitor daily kitchen operations to ensure standards exceed guest expectations

Implement corrective actions when standards are not met

Develop menus and culinary offerings in collaboration with Food & Beverage leadership

Team Leadership & Development

Lead, train, and develop culinary teams, including Sous Chefs and banquet staff

Oversee hiring, scheduling, performance management, and disciplinary actions

Provide direction and mentorship to ensure team success and accountability

Maintain appropriate staffing levels based on business demands and labor targets

Planning, Organization & Execution

Drive structured planning for all banquet and kitchen operations, including forecasting and prep execution

Ensure kitchen readiness for all events through proper organization, inventory, and staffing

Participate in weekly and monthly planning meetings to align on operations and business needs

Financial & Cost Control

Achieve budgeted revenue goals while controlling food and labor costs

Manage inventory, ordering, and portion control to minimize waste and maximize profitability

Utilize forecasting tools and reports to make informed operational decisions

Align purchasing with event volume and operational needs

Quality, Consistency & Guest Experience

Ensure consistent food quality, presentation, and portioning across all outlets and events

Circulate through banquet and kitchen areas to monitor quality and guest satisfaction

Respond to guest feedback and implement improvements as needed

Compliance & Safety

Maintain strict adherence to all food safety, sanitation, and health regulations

Ensure compliance with company, local, state, and federal guidelines

Address and resolve safety concerns immediately

WHAT YOU WILL BRING

Completion of an accredited Culinary Program or Apprenticeship; Associate’s or Bachelor’s degree in Culinary Arts or related field preferred

Minimum of 4–6 years of progressive culinary leadership experience in a high-volume hotel or banquet environment

Prior Banquet Chef experience xsgimln in a high-volume, luxury hotel environment strongly preferred

Proven expertise in large-scale banquet production, event execution, and high-quality food presentation

Strong leadership presence with the ability to effectively lead, develop, and hold teams accountable in a fast-paced, time-sensitive environment

Demonstrated ability to plan, organize, and execute operations proactively, eliminating reactive or last-minute execution

Solid understanding of labor management, including scheduling, forecasting, and payroll oversight to meet financial targets

Experience with ordering, inventory control, par level management, and cost containment practices

Strong communication skills with the ability to collaborate cross-functionally with banquet, purchasing, and leadership teams

Comprehensive knowledge of culinary operations, including food safety and sanitation standards, quality assurance, and regulatory compliance

Ability to analyze business levels and anticipate operational needs to ensure proper staffing and resource allocation

High level of professionalism, accountability, and attention to detail, with a focus on consistency and execution