What are the responsibilities and job description for the Executive Chef, Catering/Banquet position at Iacofano Group, LLC?
Description
As an Executive Chef, you’ll set the culinary vision for our catering operations—driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure.
Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets.
Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies—your decisions directly shape profitability and client satisfaction.
Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning.
Professional Culture: We cultivate a calm, respectful kitchen environment—clear communication and collaborative problem-solving keep stress low and morale high.
Key Responsibilities
Menu Development & Execution
- Design catering menus aligned with seasonal availability, client preferences, and budget goals.
- Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts.
- Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings.
Operations & Financial Management
- Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions.
- Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships.
- Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives.
Kitchen Leadership & Team Development
- Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans.
- Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards.
- Model emotional intelligence—address conflicts promptly, provide constructive feedback, and recognize achievements.
Quality Assurance & Compliance
- Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards.
- Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance.
- Lead certification or training sessions on food-safety, knife skills, and new culinary techniques.
Collaboration & Continuous Improvement
- Partner with Leadership on menu proposals, site visits, and custom catering requests.
- Drive process improvements—streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies.
Requirements
Proven Expertise: Culinary school graduate or professional cooking experience commensurate with 7–10 years in the industry (excluding fast-food environments).
Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations.
Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams.
Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment.
Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences—embrace curveballs with composure and creativity.
We’re seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management—and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you’re ready to lead our banquet culinary team to new heights, we’d love to hear from you!