Executive Chef, Catering/Banquet

Iacofano Group, LLC•Charlotte, NC

23d

About The Position

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.

Requirements

Proven Expertise: Culinary school graduate with 7–10 years of progressive kitchen leadership (banquet/catering experience required).
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.

Responsibilities

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.
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.
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.
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.
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.