Executive Chef
Core
Lead culinary operations for high-volume live events and venues, managing menu development, production, and staff to deliver premium guest experiences.
Role type
Executive Chef (Live Events & Venues)
Builds
Catering and concession services for large-scale events
Domain
Live events, hospitality, food service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Menu R&D, recipe compliance, health code/sanitation management, production scheduling, budget management, staff hiring/training, equipment maintenance, cost control, proposal development
Preferred skills
Local hospitality community engagement, creative food presentation
Technologies
HACCP, Banquet Event Orders (BEO)
Responsibilities
Research and develop menus based on trends and seasonal ingredients; inspect recipe compliance and quality control; maintain health department scores; create production schedules; manage department budgets; hire and train kitchen staff; maintain kitchen equipment; produce products per BEO; develop client proposals and tastings; entertain clients via Chef's tables.
Seniority
Senior, hands-on IC with supervisory responsibilities