Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• Minimum of 5 years of progressive culinary experience, with significant experience in banquet, catering, high-volume, or upscale restaurant operations.
• Proven experience managing large-scale food production and events.
• Strong knowledge of food preparation, cooking techniques, presentation, and banquet execution.
• Experience with menu planning, recipe development, food costing, inventory, and purchasing.
• Proven ability to lead, train, and develop culinary teams.
• Strong organizational and time-management skills.
• Ability to prioritize multiple events and production deadlines simultaneously.
• Excellent verbal and written communication skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Flexible schedule with availability for evenings, weekends, holidays, and varying event schedules.

Nice To Haves

• Previous experience in a Banquet Chef, Executive Sous Chef, Sous Chef, or similar culinary leadership role preferred.

Responsibilities

• Oversee the day-to-day culinary operations for all banquet, catering, private dining, and special events.
• Plan, organize, and execute food production based on event menus, guest counts, timelines, and service requirements.
• Establish daily production priorities and assign preparation and cooking responsibilities to the culinary team.
• Ensure all menu items are prepared according to established recipes, portion standards, plating guides, and quality specifications.
• Maintain exceptional standards for food quality, flavor, presentation, consistency, and timing.
• Coordinate with event and service teams to ensure food is prepared, staged, and delivered according to event timelines.
• Review upcoming event schedules, menus, guest counts, special requests, and production requirements.
• Anticipate product and staffing needs and proactively address shortages or operational challenges before they impact an event.
• Ensure all necessary ingredients, equipment, tools, and supplies are available and properly prepared for each event.
• Remain hands-on during preparation and service and provide strong leadership and direction to the culinary team.
• Adjust production plans as event needs, guest counts, or timelines change.
• Maintain a high level of organization and efficiency during high-volume event periods.
• Collaborate with culinary and event leadership on banquet and catering menu development.
• Assist with the creation and refinement of seasonal menus and special-event offerings.
• Develop menus that balance quality, creativity, execution, and cost.
• Ensure menus are appropriately scaled for the size and scope of each event.
• Create and maintain standardized recipes, production guides, portion specifications, and plating standards.
• Ensure all culinary team members understand menu requirements and proper execution.
• Accommodate approved dietary restrictions, allergies, and special requests while maintaining quality and presentation standards.
• Stay current on culinary trends, techniques, and event dining expectations.
• Oversee culinary execution from initial preparation through completion of each event.
• Review event orders and production requirements in advance to ensure proper planning.
• Coordinate timing between kitchen production, food staging, service, and event schedules.
• Ensure food is delivered and presented at the appropriate temperature and according to established standards.
• Work closely with event leadership and service teams to ensure smooth execution.
• Maintain flexibility and composure when managing last-minute changes or unexpected event needs.
• Ensure consistent execution across multiple events occurring simultaneously.
• Participate directly in large-scale events and high-profile private functions as needed.
• Conduct post-event reviews when appropriate and identify opportunities for improvement.
• Lead, train, motivate, and develop banquet culinary team members.
• Schedule culinary staff based on event volume, production requirements, and labor needs.
• Delegate responsibilities effectively and follow up to ensure assignments are completed accurately and on time.
• Maintain a professional, respectful, and collaborative kitchen culture.
• Train new culinary employees on recipes, preparation methods, food safety, equipment, and banquet standards.
• Provide ongoing coaching and development to improve culinary skills and operational performance.
• Monitor employee performance and address deficiencies promptly and professionally.
• Participate in hiring, onboarding, performance evaluations, and disciplinary processes as appropriate.
• Encourage teamwork, accountability, and a commitment to culinary excellence.
• Empower team members to take ownership of their responsibilities while maintaining appropriate oversight.
• Identify and estimate food and supply requirements based on upcoming events and production needs.
• Place food orders and coordinate with approved vendors and suppliers.
• Review event schedules and anticipated business levels to accurately forecast product requirements.
• Inspect deliveries to ensure quality, quantity, and specifications are met.
• Ensure all food products are properly received, stored, labeled, rotated, and inventoried.
• Maintain appropriate inventory levels and proactively address potential shortages.
• Conduct regular inventory of food and culinary supplies.
• Monitor product usage and implement practices to minimize waste.
• Maintain strong relationships with vendors and communicate any product or delivery concerns promptly.
• Manage food and labor costs in accordance with established budgets and event requirements.
• Monitor product usage, portion control, waste, and production efficiency.
• Review food costs and identify opportunities to improve profitability without compromising quality.
• Ensure recipes and production quantities are properly calculated based on event counts.
• Adjust staffing levels based on event volume and production requirements.
• Maintain effective labor controls while ensuring sufficient staffing for successful event execution.
• Review cost variances and recommend corrective actions when necessary.
• Maintain the highest standards of cleanliness, organization, sanitation, and food safety throughout all culinary areas.
• Ensure compliance with applicable health department, food safety, and workplace safety regulations.
• Conduct regular inspections of kitchen and production areas and immediately address deficiencies.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation procedures are followed.
• Train culinary employees on proper food safety and sanitation practices.
• Ensure equipment is operated safely and maintained in proper working condition.
• Coordinate with stewarding and other operational teams to maintain clean and organized work areas.
• Report equipment issues and safety concerns promptly and coordinate necessary repairs or service.
• Work closely with event, catering, restaurant, and operations leadership to ensure successful event execution.
• Participate in regular meetings to review upcoming events, menus, guest counts, staffing, timelines, and operational requirements.
• Communicate changes to menus, event details, staffing assignments, and production requirements effectively.
• Maintain clear communication with Sous Chefs, culinary team members, event leadership, and service teams.
• Immediately communicate significant product, staffing, food safety, or event execution concerns.
• Provide feedback and recommendations to improve banquet operations and culinary standards.
• Maintain awareness of industry trends and identify opportunities to enhance the overall event dining experience.
• Maintain a professional appearance, demeanor, and attitude at all times.
• Lead by example and demonstrate accountability for culinary operations and team performance.
• Treat all employees with professionalism, respect, and consideration.
• Maintain confidentiality and discretion regarding private events, clients, guests, and company information.
• Represent the organization with a consistent commitment to quality, hospitality, and excellence.