Executive Chef - 58 Culinary

Prentice Organization•Portland, OR

49d•Onsite

About The Position

58 Culinary Group, part of the Prentice Hospitality Group, is a premier hospitality company based in Portland, Maine, specializing in exceptional culinary experiences and flawlessly executed events. From high-profile corporate gatherings to unforgettable private celebrations, we combine creativity, precision, and operational excellence to deliver moments that leave lasting impressions. Our team thrives on innovation, adaptability, and attention to detail—whether orchestrating events in unique outdoor locations or designing intricate culinary presentations. At 58 Culinary Group, every event is an opportunity to exceed expectations, overcome challenges, and create extraordinary experiences for our clients. We value collaboration, ingenuity, and a passion for hospitality, and we pride ourselves on building a team that is as resourceful and dynamic as the events we produce. The seasonal Executive Chef – Catering is responsible for overseeing all culinary operations for 58 Culinary Group’s catering and events program. This role leads menu development, food production, and kitchen execution across multiple event formats and venues, ensuring consistency, quality, and efficiency at scale. This is a hands-on leadership position ideal for an experienced chef who thrives in a fast-paced, logistics-driven environment and enjoys leading teams through high-volume production, off-site events, and evolving event schedules.

Requirements

Proven experience as a Head Chef or Senior Sous Chef in catering, events, or high-volume kitchens
Strong understanding of large-scale food production and off-site event execution
Excellent organizational, time-management, and leadership skills
Ability to adapt quickly to changing event needs and timelines
Passion for seasonal, ingredient-driven cooking

Nice To Haves

Culinary degree or equivalent professional experience preferred

Responsibilities

Develop and execute catering menus that reflect seasonality, quality, and the 58 Culinary brand
Oversee food preparation and execution for on-site and off-site catered events
Maintain consistency and presentation standards across all events, regardless of size or location
Plan production schedules to support multiple events and timelines
Manage food ordering, inventory, storage, and vendor relationships
Work closely with operations and events teams to align menus with event logistics, staffing, and client expectations
Hire, train, and lead kitchen staff for prep, events, and service
Foster a positive, respectful, and accountable kitchen culture
Ensure clear communication and leadership during event execution
Manage food costs, waste reduction, and budget targets
Assist with menu pricing and cost analysis
Maintain accurate inventory and ordering systems
Ensure compliance with all health, safety, and sanitation regulations
Maintain clean, organized, and efficient kitchen and prep spaces