Executive Chef, Events Culinary Operations

The Hall at Olive + Oak is a distinguished culinary and hospitality establishment known for its commitment to excellence in events management and culinary innovation. Situated within the renowned O+O Hospitality Group, The Hall at Olive + Oak has earned a reputation for delivering exceptional dining experiences tailored to weddings, galas, private dining, and large-scale catered events. Embracing a culture rooted in professionalism, creativity, and hospitality, this venue provides an inspiring setting for culinary professionals dedicated to creating memorable experiences for guests.

The role of Executive Chef, Events Culinary Operations, is a senior leadership position that commands both strategic and operational expertise in the culinary domain. Within this position, the Executive Chef is entrusted with shaping the culinary direction and managing the overall success of the Events culinary program. This pivotal role involves overseeing the culinary team, which includes Sous Chefs, cooks, and prep staff, with a focus on fostering growth, accountability, and excellence. The Executive Chef serves as a key figure in menu development, operational efficiency, and financial stewardship, ensuring each event reflects the highest standards maintained by O+O Hospitality.

Reporting to the leadership team, specifically to Bonnie Moore, the Executive Chef will maintain primary culinary ownership of events dining rooms, private dining functions, weddings, galas, and other marquee catered experiences. This leadership role requires balancing creativity and operational practicality to design menus that are seasonally relevant, financially sound, and operationally feasible. The Executive Chef also encourages collaboration across various O+O Hospitality concepts to innovate and refine culinary offerings continually.

Financial accountability is a core element of this role. The Executive Chef manages food cost performance, purchasing processes, inventory control, and waste management, ensuring that every aspect of the culinary operations contributes to the financial health of the organization. The role demands a proactive approach to vendor relationships, staffing evaluations, and operational forecasting to optimize profitability and service quality.

Operational excellence is upheld through the implementation of rigorous standards in food quality, presentation, sanitation, and organization. The Executive Chef develops systems and structures that maintain consistency across diverse event formats and sizes, fostering an environment where the culinary team can operate with autonomy while delivering outstanding guest experiences.

This role requires visible leadership during major events to support the culinary team in high-pressure situations, ensuring that the highest standards in execution and service are met. As a hands-on leader, the Executive Chef balances between overseeing strategic direction and participating in on-the-ground culinary activities when necessary.

Joining The Hall at Olive + Oak as an Executive Chef means aligning with a company that values inclusion, diversity, and a commitment to community involvement. The compensation package reflects the seniority of the role, featuring a competitive salary, bonus eligibility, insurance options, paid time off, parental leave, and employee discounts across the O+O Hospitality Group.

The ideal candidate must possess physical agility to navigate food and beverage areas, manage prolonged periods of standing, and withstand varying working conditions, including stress and environmental factors. Flexibility in working nights and weekends is essential to meet the demands of the events schedule.

Overall, this is an opportunity to lead a dynamic culinary team in a vibrant hospitality setting, where food excellence meets strategic leadership, fostering both professional growth and unforgettable guest experiences.