Executive Chef| Full-Time | Hippodrome

Position Summary

The Executive Chef is responsible for leading all culinary operations for the Hippodrome Theatre and M&T Exchange, delivering exceptional food quality, service, and operational excellence across a diverse event schedule. The venue hosts 10–12 Broadway productions annually, in addition to comedy performances, concerts, special engagements, private events, and corporate functions.

Responsibilities

• Lead all culinary operations for concessions, catering, premium hospitality, production catering, cast parties, VIP events, and private functions.
• Develop creative, high-quality menus tailored to Broadway productions, concerts, private events, and client needs.
• Plan and execute food production for multiple events while maintaining consistency, quality, and presentation standards.
• Collaborate with venue leadership, event planners, and clients to customize menus and deliver exceptional guest experiences.
• Manage kitchen operations, including scheduling, production planning, food preparation, and event execution.
• Recruit, hire, train, coach, mentor, and develop culinary team members while fostering a positive, collaborative work environment.
• Establish performance expectations and hold culinary staff accountable for quality, safety, and service standards.
• Maintain kitchen equipment and facilities while promoting a clean, safe, and organized work environment.
• Stay current on culinary trends and introduce innovative menu concepts that enhance the venue's food and beverage offerings.

Qualifications

• 3+ years of experience in a senior-level Executive Chef or comparable culinary leadership role.
• 5-7+ years of progressive culinary experience in catering, hospitality, restaurants, or high-volume food service.
• Experience managing culinary operations for large-scale events, catering, entertainment venues, hotels, convention centers, or similar operations preferred.
• Strong leadership, organizational, and team development skills.
• Demonstrated experience with menu development, culinary innovation, budgeting, purchasing, inventory management, and cost controls.
• Ability to work in a fast-paced, event-driven environment with changing priorities and multiple simultaneous events.
• Excellent communication and interpersonal skills.
• Culinary degree or formal culinary training preferred but not required.
• Availability to work evenings, weekends, holidays, and extended hours based on the event schedule.

Pay and Benefits

This position pays an annual salary of $75,000-$80,000 and is bonus eligible. Benefits for Full-Time roles include Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).