Executive Chef - Catering, Banquets & Culinary Operations

Charlotte, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive compensation

Health Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

supportive work environment

Job Description

A confidential hospitality group is expanding its footprint in the vibrant Charlotte market and is currently seeking an experienced Executive Chef to spearhead their high-volume culinary operations. This renowned group is known for its commitment to excellence in hospitality, delivering exceptional dining experiences across a variety of food service settings. As a key player in the industry, the group focuses on catering, banquets, corporate events, and large-scale production-based food service, serving a diverse clientele with precision and creativity. The company values leadership that combines culinary expertise with strong operational management skills, fostering a supportive environment that encourages growth and organizational success. Employment is full-time with a competitive compensation package tailored for those with significant leadership experience in large-scale culinary operations.

The Executive Chef position is integral to the success of the culinary team and the overall guest experience. This high-responsibility role demands a hands-on leader who thrives in fast-paced, high-volume settings where quality, timing, and consistency are paramount. As the leader of culinary operations across multiple event formats including catering, banquets, hotel events, and commissary production, the Executive Chef will oversee all facets of food preparation and service. Key responsibilities include managing food quality and presentation, ensuring strict adherence to safety and sanitation standards, and optimizing production and prep planning.

In addition to culinary leadership, the role involves comprehensive operational management such as labor scheduling, purchasing, inventory control, and cost management. The ideal candidate will be adept at leading and developing a diverse culinary team, driving accountability, and continuously improving kitchen systems and communication. They will be instrumental in partnering with the broader leadership team to innovate menu offerings, streamline processes, and elevate team performance. This position offers a unique opportunity to influence a growing hospitality organization within the dynamic Charlotte culinary landscape, requiring a leader who is passionate about hospitality, committed to excellence, and ready to make a significant impact.

Job Requirements

Minimum five years of culinary leadership experience
experience in catering, banquets, hotel events, contract dining, commissary, or large-scale production environments
strong leadership and team management skills
knowledge of food safety, sanitation, and operational standards
ability to manage budgets, purchasing, and inventory
effective communication and organizational skills
hands-on approach with ability to work in fast-paced settings

Job Qualifications

Minimum five years of culinary leadership experience in catering, banquets, hotels, events, contract dining, commissary, or high volume production environments
proven executive chef, banquet chef, chef de cuisine, executive sous chef, or senior culinary leadership experience
strong background in catering, banquet, event-based, or production-driven food operations
experience leading culinary teams and managing high production volume
strong understanding of food cost controls, labor management, purchasing, inventory, prep systems, and kitchen organization
highly organized with the ability to lead under pressure and manage shifting timelines
hands-on leadership style with high standards and a team-first approach
passion for hospitality, leadership, and operational improvement

Job Duties

Lead culinary operations in a high-volume catering, banquet, and event production environment
oversee food quality, production systems, menu execution, prep planning, and presentation standards
manage labor, scheduling, purchasing, ordering, inventory, and cost controls
lead, coach, and develop culinary team members
ensure consistent execution across catering, banquets, private events, corporate events, and production-based service lines
improve kitchen systems, communication, prep organization, and accountability
maintain food safety, sanitation, and operational excellence standards
partner with leadership on menu development, process improvements, and team performance