Event Chef
About The Position
The Event Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands-on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth. The Event Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.
Responsibilities
- Lead all culinary operations for Daily Grill service, Banquet & event execution, Golf outings, weddings, and special events
- Develop and execute menus that are profitable, seasonal and market-driven, and consistent with guest expectations and event needs
- Ensure food quality, presentation, and consistency meet brand and guest standards
- Maintain high standards of sanitation, food safety, and health department compliance
- Manage food cost targets (typically 28–32% depending on outlet mix)
- Control labor costs through proper scheduling and staffing plans
- Oversee purchasing, inventory management, and vendor relationships
- Minimize waste and maximize product utilization
- Support banquet pricing, menu engineering, and upselling initiatives
- Recruit, train, and retain kitchen staff
- Establish clear expectations, standards, and accountability
- Create prep guides, recipes, and execution standards
- Foster a positive, professional kitchen culture aligned with company values
- Collaborate closely with Front of House and Events teams
- Work directly with Events Director / Sales Team on menu creation and pricing, event execution planning, and forecasting and staffing needs
- Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
- Support innovation in event offerings to increase average spend per event
- Deliver a consistent, high-quality guest experience across all outlets
- Address guest feedback and implement continuous improvement
- Support themed events, seasonal features, and promotional dining experiences
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
11-50 employees
