Executive Chef, Catering/Banquet

Iacofano's Catering & Events•Charlotte, NC

11d•Onsite

About The Position

Iacofano’s Catering & Events is hiring an Executive Chef – Catering/Banquet for our Charlotte, NC location. This is a hands-on culinary leadership role responsible for setting the culinary direction of our catering operations while ensuring consistent execution, quality, and profitability. The Executive Chef will lead menu development, oversee kitchen operations, manage food and labor costs, develop culinary teams, and ensure that every event meets Iacofano’s standards for quality and execution. We are looking for a chef who combines creative culinary leadership with strong operational discipline and who can create a kitchen culture built on respect, clear communication, teamwork, and professional composure.

Requirements

Culinary school graduate or equivalent professional culinary experience
7–10 years of progressive kitchen leadership experience
Catering or banquet experience required
Proven experience managing food and labor budgets
Experience with P&L accountability and cost control
Strong vendor management and negotiation skills
Demonstrated ability to recruit, train, coach, and develop culinary teams
Strong knowledge of food safety, sanitation, and kitchen operations
Excellent communication, leadership, and conflict-resolution skills
Ability to stand for extended periods and work long shifts
Ability to lift up to 50 lbs
Ability to thrive in a fast-paced, high-volume environment

Nice To Haves

ServSafe certification
Experience managing large-scale catering operations
Experience with high-volume banquet production
Experience developing seasonal or custom catering menus
Experience implementing kitchen systems, training programs, and process improvements
Experience working across multiple culinary locations

Responsibilities

Design and refine catering menus based on seasonal ingredients, client preferences, and budget goals
Develop and maintain standardized recipes, portion controls, and plating guidelines
Lead culinary tastings and incorporate feedback into final menu offerings
Ensure consistent food quality, presentation, and execution across catering events
Stay current with culinary trends and identify opportunities for menu innovation
Prepare and manage food and labor budgets
Monitor P&L performance and implement corrective actions when needed
Manage food costs, labor costs, inventory, and waste
Build and maintain strong vendor relationships
Negotiate pricing, quality, and delivery schedules with suppliers
Identify and implement ongoing cost-saving and efficiency improvements
Recruit, onboard, train, and develop culinary team members
Establish clear performance expectations and career development plans
Lead daily kitchen briefings and post-service debriefs
Coach and mentor Sous Chefs and cooks
Address performance issues and conflicts professionally and promptly
Recognize strong performance and build a positive, accountable kitchen culture
Ensure kitchen operations meet applicable health, food-safety, and sanitation standards
Maintain compliance with local health regulations and serving-site requirements
Conduct regular sanitation and food-safety audits
Ensure proper equipment maintenance and kitchen organization
Lead food-safety, culinary skills, and operational training as needed
Partner with leadership on menu proposals, site visits, and custom catering requests
Collaborate with operations, logistics, and event teams to ensure successful execution
Improve prep workflows, kitchen organization, and production processes
Identify opportunities to improve efficiency, quality, and client satisfaction
Introduce new systems, processes, and technology when appropriate