Banquet Executive Chef

Banquet Executive Chef

Salary: 100,000-116,000

Our passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

The Events & Catering Chef is responsible for leading the culinary vision, execution, and operational success of the catering and events program within a corporate dining environment. This role combines culinary innovation, client engagement, operational leadership, and team development to deliver exceptional hospitality experiences. The Events & Catering Chef serves as a strategic partner to clients and internal stakeholders, translating business objectives and event goals into memorable culinary experiences while ensuring operational excellence, financial stewardship, and scalability. The ideal candidate is a dynamic hospitality professional with a passion for culinary creativity, exceptional guest experiences, and building high-performing teams.

Key Responsibilities

The following represents the primary duties and responsibilities of this position. Other duties may be assigned as needed.

• Culinary Innovation & Program Development
• Event Operations & Execution
• Client Relations & Hospitality Leadership
• Leadership & Team Development
• Financial & Administrative Management
• Food Safety & Compliance

Qualifications

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience. 5+ years of progressive culinary leadership experience. 3+ years of catering, events, banquet, or hospitality management experience. Experience managing high-volume catering operations and complex event execution. Demonstrated success leading culinary teams in a hospitality-driven environment. Strong knowledge of food safety, sanitation, and allergen management practices. Experience managing labor, food cost controls, and operational budgets. Proficiency in Microsoft Office Suite and catering/event management systems. ServSafe Manager Certification or equivalent food safety certification.

Preferred Qualifications:

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field.
• Corporate dining, luxury hospitality, conference center, or large-scale catering experience.
• Certified Executive Chef (CEC) or other professional culinary certification.
• Experience supporting executive-level events and VIP hospitality programs.
• Experience developing innovative food programs and culinary activations.
• Strong understanding of event planning, hospitality design, and guest experience strategies.