Executive Chef
Core
Lead culinary strategy, menu development, and operations for a high-volume convention center and event facility, ensuring food safety and financial performance.
Role type
Executive Chef (Hospitality/Event Management)
Builds
Banquet menus, concession offerings, retail food items, and custom event catering
Domain
Hospitality, Event Management, Food Service
Required skills
Culinary leadership, menu development, food cost control, inventory management, team recruitment and training, health code compliance, HACCP standards, budget management, cross-functional collaboration
Preferred skills
Local sourcing expertise, seasonal menu planning, community engagement, advanced Microsoft Office proficiency, POS system familiarity
Technologies
Microsoft Excel, Microsoft Word, Microsoft PowerPoint, Inventory systems, POS systems
Responsibilities
Develop innovative menus and concepts aligned with brand strategy; oversee all culinary production for banquets, concessions, and events; manage food cost, labor cost, and culinary P&L within budget; recruit, train, and supervise culinary and stewarding staff; ensure compliance with health department regulations and HACCP standards; collaborate with sales and operations to customize client experiences
Seniority
Senior, hands-on IC with supervisory responsibilities