The salary range for this opportunity is $125,000 to $135,000. 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 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 levelof professionalism, accountability, and attention to detail, with a focus on consistency and execution
