Executive Chef

We are seeking a visionary Executive Chef to lead the culinary strategy and execution for a premier, high-end off-premise catering and events company. This role is designed for a creative and operationally sophisticated leader who thrives in dynamic environments and is inspired by producing extraordinary culinary experiences in unique and beautiful venues.

From private estates and waterfront celebrations to historic landmarks and bespoke tented events, our Executive Chef will bring artistry, precision, and refined hospitality to every occasion.

This leader oversees culinary innovation, team development, procurement, and full P&L accountability while ensuring flawless execution across multiple off-site venues.

Key Responsibilities

Culinary Leadership & Innovation

• Design and execute elevated, customized menus for weddings, corporate galas, private celebrations, and luxury social events.
• Collaborate directly with clients and event planners to create personalized culinary experiences that reflect each client’s vision.
• Lead tastings and menu presentations with confidence and sophistication.
• Incorporate seasonal, sustainable, and locally sourced ingredients into creative, trend-forward offerings.
• Continuously evolve culinary concepts to maintain competitive positioning in the luxury events market.

Event Execution Excellence

• Oversee all culinary operations for off-premise events ranging from intimate gatherings to 1,000+ guest galas.
• Ensure impeccable food quality, presentation, timing, and consistency in diverse venue environments.
• Develop scalable systems to deliver restaurant-quality cuisine in non-traditional settings.
• Partner with operations and event teams to ensure seamless logistics and kitchen flow at remote sites.

Team Leadership & Development

• Recruit, mentor, and inspire a high-performing culinary brigade.
• Provide hands-on leadership at key events.
• Establish training programs focused on technique, consistency, sanitation, and luxury service standards.
• Build a culture rooted in professionalism, creativity, accountability, and pride.

Financial & Operational Management

• Maintain full P&L responsibility for the culinary division.
• Develop pricing models and event food cost strategies aligned with profitability targets.
• Manage procurement, vendor relationships, and contract negotiations.
• Control food cost, labor cost, and waste management while maintaining uncompromising quality.
• Create forecasting tools to support seasonality and event volume.

Compliance & Standards

• Ensure strict adherence to health, safety, and sanitation standards across commissary and off-site locations.
• Maintain all required certifications and compliance documentation.

Qualifications

• 8+ years of progressive culinary leadership experience, with significant luxury catering or multi-venue event experience.
• Proven success managing large-scale off-premise events.
• Strong financial acumen with demonstrated P&L management experience.
• Expertise in menu costing, procurement strategy, and vendor negotiations.
• Exceptional organizational skills with the ability to manage multiple events simultaneously.
• Refined palate and deep knowledge of global cuisines, modern techniques, and culinary trends.
• ServSafe Certification (or equivalent).