Executive Chef

Position Overview

Key Responsibilities

• Lead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres)
• Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative concepts
• Customize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.)
• Support sales and event teams in building proposals for high-end or complex events
• Oversee food production, including prep lists, timelines, and high-volume execution for events of varying sizes
• Execute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressure
• Coordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handled
• Manage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing waste
• Monitor food cost, portion control, and overall budget adherence without compromising quality
• Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performance
• Collaborate closely with front-of-house and event teams to ensure seamless event execution