Executive Chef - Catering, Banquets & Culinary Operations

Executive Chef – Catering, Banquets & Culinary Operations Charlotte, NC Confidential Search We are partnering with a confidential hospitality group expanding in the Charlotte market and seeking an experienced Executive Chef to lead high-volume culinary operations across catering, banquet, event, and production-based food service. This role is best suited for a hands‑on culinary leader with real experience in catering, banquet production, hotel events, commissary production, contract food service, or other large‑scale culinary operations where timing, volume, logistics, and consistency matter. The ideal candidate can lead teams, improve systems, drive accountability, maintain consistent food quality, and execute at a high level across multiple event and service formats. What You'll Be Responsible For: Lead culinary operations in a high-volume catering, banquet, and event‑production environment Oversee food quality, production systems, menu execution, prep planning, and presentation standards Manage labor, scheduling, purchasing, ordering, inventory, and cost controls Lead, coach, and develop culinary team members Ensure consistent execution across catering, banquets, private events, corporate events, and production‑based service lines Improve kitchen systems, communication, prep organization, and accountability Maintain food safety, sanitation, and operational excellence standards Partner with leadership on menu development, process improvements, and team performance Ideal Background: Minimum 5+ years of culinary leadership experience in catering, banquets, hotels, events, contract dining, commissary, or high‑volume production environments Executive Chef, Banquet Chef, Chef de Cuisine, Executive Sous Chef, or senior culinary leadership experience preferred Strong background in catering, banquet, event‑based, or production‑driven food operations Experience leading culinary teams and managing high production volume Strong understanding of food cost controls, labor management, purchasing, inventory, prep systems, and kitchen organization Highly organized with the ability to lead under pressure and manage shifting timelines Hands‑on leadership style with high standards and a team‑first approach Passion for hospitality, leadership, and operational improvement Compensation: Competitive compensation package Confidential search process This is an opportunity for a culinary leader who wants to make a meaningful impact inside a growing Charlotte‑area hospitality group. #J-18808-Ljbffr Nbutexas