Description
The Banquet Executive Chef leads the culinary vision, execution, and operational success of a corporate dining catering and events program. The role develops menus and event concepts, oversees food production and event logistics, manages client relationships, leads and develops culinary teams, controls food costs and budgets, and ensures food safety and regulatory compliance. Candidates need an associate degree or equivalent education and experience, at least five years of progressive culinary leadership experience, at least three years of catering, events, banquet, or hospitality management experience, and relevant food safety, budgeting, and event-management qualifications. The position offers a salary of 100,000–116,000 and ongoing applications.
