Catering Executive Chef

Cotton•,

About The Position

Cotton Holdings, Inc. is seeking an experienced culinary professional to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The role combines hands-on cooking with management of large-scale event projects, including budgeting, inventory control, and staff supervision. The Catering Executive Chef helps ensure successful events while advancing innovation and excellence in food preparation and presentation. The position is based in Oklahoma City, Oklahoma, and is full-time. Compensation is $70,000 per year. The role requires willingness to travel and adapt to changing schedules, including occasional work outside regular hours.

Requirements

At least 10 years of professional culinary experience, including a strong background in high-volume events and kitchen operations.
Expertise in food cost management, labor cost control, inventory management, and large-scale menu planning.
Proven ability to manage teams, develop talent, and lead culinary projects from concept to completion.
Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.
Valid driver's license and reliable transportation.

Nice To Haves

Culinary degree, or equivalent experience in a fast-paced kitchen environment.

Responsibilities

Manage all culinary aspects of high-volume events, including menu planning, food preparation, kitchen staff oversight, and quality execution.
Oversee food and labor costs to align with event budgets while maintaining quality standards.
Create innovative, diverse menus tailored to client needs and coordinate with the culinary team on execution.
Manage ordering and inventory control, and coordinate with vendors to ensure timely, accurate deliveries.
Lead the culinary process from pre-event planning through post-event cleanup, including staffing, kitchen setup, and on-site client communication.
Supervise and mentor culinary staff, supporting smooth event operations, adherence to timelines, and teamwork.
Serve as the primary culinary contact for clients during events, ensuring satisfaction and addressing concerns or last-minute changes.
Collaborate with the Business Development team, kitchen managers, and third-party vendors to coordinate event details, rentals, and asset management.
Manage large-scale, complex culinary events in demanding environments, ensuring execution from the kitchen through the guest experience.