Executive Chef

Position Overview

The Executive Chef is a key leader within our Glorious Affairs Catering Company, responsible for overseeing all culinary operations, ensuring exceptional quality, and delivering an outstanding guest experience. This role manages menu development, food costing, inventory control, event execution, and kitchen team leadership. The Executive Chef plays a hands-on role in both planning and operations to ensure all catered events run smoothly, efficiently, and to the highest standard.

Key Responsibilities

Menu Planning & Costing

• Develop creative, seasonal, and client-focused menus tailored to a variety of events.
• Accurately cost out menus to ensure profitability while maintaining quality.
• Keep menus current by incorporating culinary trends, guest feedback, and company goals.

Purchasing & Inventory Management

• Oversee ordering of all food, ingredients, and kitchen supplies to maintain proper stock levels.
• Build and maintain relationships with vendors to ensure quality and cost efficiency.
• Track inventory usage, reduce waste, and manage food costs in alignment with budget goals.

Event & Operations Oversight

• Oversee culinary execution for all catered events, ensuring timeliness, presentation, and consistency.
• Coordinate with event managers to ensure seamless communication and planning.
• Supervise kitchen staff during prep, production, and on-site service.
• Ensure all safety, sanitation, and food handling standards are followed at all times.

Leadership & Team Management

• Recruit, train, schedule, and mentor culinary team members.
• Foster a positive and collaborative kitchen environment with a focus on professionalism and efficiency.
• Conduct performance reviews and support continuous staff development.

Quality Control

• Maintain high standards for food quality, taste, and presentation across all events.
• Conduct regular kitchen inspections and uphold company culinary standards.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef, preferably in catering or high-volume food production.
• Strong menu development and costing skills.
• Solid understanding of inventory management and vendor negotiations.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, deadline-driven environment.
• ServSafe or equivalent food safety certification preferred.

***Salary based on experience