What are the responsibilities and job description for the Executive Chef and Kitchen Management - Restaurant + Event Venue position at Downtown Restaurant and Event Space?
About Us
This is a premier restaurant known for exceptional hospitality, elevated cuisine, and unforgettable guest experiences. We host everything from regular restaurant business to private dinners to large-scale weddings and corporate events. Our team is passionate about creating dishes that bring people together and elevate every celebration.
Position Overview
We are seeking a highly skilled, creative, and driven Executive Chef and Kitchen Manager to lead our culinary program. The ideal candidate will bring fresh ideas, strong leadership, and the ability to execute consistently high-quality dishes for both restaurant service and catered events.
After initial training, you will oversee all aspects of the kitchen — from menu development to staff management—ensuring every plate leaving the kitchen exceeds guest expectations.
Key Responsibilities
- Lead day-to-day kitchen operations, ensuring food quality, consistency, and presentation meet brand standards
- Develop seasonal menus and custom event menus that reflect current culinary trends while remaining approachable and delicious
- Oversee event catering production — including weddings, corporate functions, and private dining — ensuring flawless execution for groups from 20 to 200 guests
- Enforce proper food safety, sanitation, and hygiene protocols at all times
- Collaborate closely with the event and FOH teams to deliver exceptional guest experiences
- Participate in menu tastings, vendor meetings, and event planning sessions as needed
Qualifications
- 5 years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a restaurant, hotel, or event venue setting
- Proven ability to manage kitchen operations for both à la carte service and large-scale catering
- Strong leadership skills with a focus on team development and morale
- Excellent organizational and time-management skills under pressure
- ServSafe certification or equivalent (preferred)
- Passion for hospitality and delivering memorable dining experiences
Benefits
- Competitive salary with growth potential
- Opportunities for creative menu input and leadership development
Salary : $65,000 - $75,000