Hospitality Confidential is excited to present a new Executive Chef opportunity with a premier, fine catering company, renowned for its impeccable service, seasonal menus and beautifully curated events ranging from intimate gatherings to high-end weddings and galas! With a longstanding reputation for excellence, it specializes in crafting custom menus using seasonal, locally sourced ingredients and providing white-glove service for a wide range of events - from elegant weddings and private parties to high-profile corporate functions. Every detail, from presentation to flavor, reflects a commitment to quality and hospitality. This is a company where tradition meets innovation, and where exceptional food sets the stage for unforgettable moments. This position calls for a visionary culinary professional with the ability to oversee day-to-day kitchen operations, cultivate and mentor a high-performing team, and consistently deliver exceptional cuisine at the highest standard.

Position Overview

The Executive Chef is responsible for developing the culinary team to produce and serve exceptional food, driving the company’s purpose, vision, and mission. This role requires a dynamic leader who can manage all aspects of kitchen operations, inspire and train staff, and ensure the highest standards of culinary excellence.

Responsibilities:

1. Administrative Management:

   1. Oversee all administrative aspects of the kitchen, including staff management and scheduling.

   2. Ensure compliance with health and safety regulations.

2. Staff Development:

   1. Hire, train, and coach culinary staff (chefs, event chefs, kitchen managers, cooks, culinarians, and dishwashers).

   2. Foster a positive and collaborative work environment that aligns with the company’s values.

   3. Develop training programs to enhance skills and performance.

3. Culinary Execution:

   1. Direct the culinary execution of all events, ensuring food presentation aligns with the company’s vision, mission, and values.

   2. Innovate and refine menu offerings to meet high-end catering standards.

4. Financial Management:

   1. Maintain high standards of profitability by managing food costs, culinary labor, and workers’ compensation.

   2. Implement cost-control measures without compromising quality.

5. Team Leadership:

   1. Guide the culinary team with engagement and support.

   2. Encourage learning from mistakes and foster a culture of continuous improvement.

   3. Promote open communication and collaboration within the team.

Qualifications:

• Leadership & Administration: Proven experience managing kitchen operations, staff scheduling, and compliance with health and safety standards.

• Team Development: Skilled in hiring, training, and mentoring culinary teams in high-volume, high-end environments.

• Culinary Expertise: Strong background in event-based culinary execution and innovative menu development aligned with brand values.

• Financial Acumen: Ability to manage food costs, labor, and implement cost-control strategies without compromising quality.

• Collaborative Leadership: Inspires a culture of communication, continuous improvement, and team engagement.

Compensation & Benefits:

• $70k - $75k Annual Base + Performance Based Bonus

• 401(k) with Company Contribution

• Comprehensive Health, Vision & Free Dental Insurance

• Generous Paid Time Off + Personal Days

• Professional Development Opportunities

• Supportive, Team-Oriented Work Environment

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.