Event Chef

Key Responsibilities

• Culinary Leadership & Operations: Lead all culinary operations for: Daily Grill service, Banquet & event execution, Golf outings, weddings, and special events.
• Develop and execute menus that are: Profitable, Seasonal and market-driven, Consistent with guest expectations and event needs.
• Ensure food quality, presentation, and consistency meet brand and guest standards.
• Maintain high standards of sanitation, food safety, and health department compliance.
• Financial Performance & Cost Control: Manage food cost targets (typically 28–32% depending on outlet mix), Control labor costs through proper scheduling and staffing plans, Oversee purchasing, inventory management, and vendor relationships, Minimize waste and maximize product utilization, Support banquet pricing, menu engineering, and upselling initiatives.
• Team Leadership & Development: Recruit, train, and retain kitchen staff, Establish clear expectations, standards, and accountability, Create prep guides, recipes, and execution standards, Foster a positive, professional kitchen culture aligned with company values, Collaborate closely with Front of House and Events teams.
• Banquet & Event Collaboration: Work directly with Events Director / Sales Team on: Menu creation and pricing, Event execution planning, Forecasting and staffing needs, Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions, Support innovation in event offerings to increase average spend per event.
• Guest Experience & Brand Standards: Deliver a consistent, high-quality guest experience across all outlets, Address guest feedback and implement continuous improvement, Support themed events, seasonal features, and promotional dining experiences.

Compensation

$55,000 base salary + up to $10,000 annual performance bonus