Executive Private Events Chef

Executive Private Events Chef

The Executive Private Events Chef is responsible for the culinary leadership and execution of private dining events at The Loft at Soby's, one of Greenville's most distinctive private event destinations. Reporting to the Executive Chef of Soby's and working in close partnership with the Loft Managers, this position oversees all aspects of the culinary experience, from initial client consultations and menu tastings to event preparation, execution, and follow-up.

The Loft at Soby's offers a unique setting for intimate dinners, corporate gatherings, receptions, and special occasions. Located above The Jones Oyster Co. at 22 A East Court Street, the space features a dedicated kitchen, full-service bar, dining room accommodating up to 36 guests, and a rooftop patio that expands the event capacity to 100 guests.

The Executive Private Events Chef brings each event to life through thoughtful menu design, seasonal ingredients, exceptional execution, and personalized hospitality. From sophisticated multi-course dinners and chef-inspired hors d'oeuvres receptions to breakfast, brunch, lunch, and customized culinary experiences, this individual ensures every event reflects the culinary standards and hospitality of Soby's and Table 301.

The ideal candidate is a creative, organized, and hands-on culinary leader who enjoys working directly with clients, collaborating with hospitality professionals, and delivering exceptional food and memorable experiences in a dynamic private dining environment.

Essential Duties and Responsibilities

Culinary Leadership

• Lead all culinary operations for private events at The Loft at Soby's, maintaining the highest standards of food quality, consistency, presentation, and execution.
• Develop innovative, customized menus that reflect client preferences, event objectives, seasonality, dietary needs, and budget.
• Create and execute multi-course plated dinners, hors d'oeuvres receptions, breakfast, brunch, lunch, and other specialized event menus.
• Collaborate with the Executive Chef of Soby's to maintain culinary standards, share resources and expertise, and align the Loft's food program with the broader culinary vision of Soby's and Table 301.
• Incorporate seasonal ingredients, regional influences, and creative culinary techniques into menus that distinguish the Loft's private dining experience.
• Establish recipes, portion standards, plating specifications, and production procedures to ensure consistency and profitability.
• Accommodate dietary restrictions, food allergies, and special requests with careful planning and clear communication.

Event Planning and Execution

• Partner with the Loft Managers to understand client goals, develop menus that meet guest preferences and budget, and coordinate event details.
• Lead menu tastings and translate client requests into creative, practical proposals.
• Create production schedules, prep lists, staffing plans, and timelines based on event needs.
• Coordinate with the Loft Managers and event team to communicate menu details, dietary requirements, service expectations, and logistics.
• Oversee food preparation and event execution, ensuring quality, presentation, temperature, and timing.
• Adapt to changing needs, resolve culinary issues, and ensure efficient kitchen setup, breakdown, and cleaning.
• Build strong client relationships and identify opportunities to improve offerings and encourage repeat business.

Financial & Operational Management

• Manage food costs, labor, purchasing, inventory, and waste in accordance with established financial targets.
• Cost menus and recipes accurately to support appropriate pricing and event profitability.
• Monitor product usage, maintain inventory controls, and coordinate purchasing and sourcing with Soby's culinary leadership.
• Work with the Loft Managers to ensure proposed menus align with event budgets and operational requirements.
• Identify opportunities to improve efficiency, minimize waste, and maximize profitability without compromising the guest experience.
• Maintain accurate records of recipes, food costs, production requirements, and other relevant operational information.

Food Safety & Facility Standards

• Maintain compliance with all applicable health regulations, food safety standards, and company policies.
• Oversee proper food handling, storage, labeling, temperature control, and allergen management.
• Maintain a clean, organized, and properly equipped kitchen and food preparation environment.
• Ensure equipment, workstations, and food storage areas are maintained to established standards.
• Promote a safe, professional, and efficient working environment for all culinary team members.

Brand Standards & Guest Experience

• Uphold the culinary standards, reputation, and hospitality philosophy of Soby's and Table 301.
• Deliver personalized dining experiences that reflect the elegance, comfort, and distinctive character of The Loft at Soby's.
• Work collaboratively with the Loft Managers to ensure food, beverage, service, and event details come together seamlessly.
• Represent the culinary program professionally during client meetings, tastings, and events.
• Seek continuous improvement in menu creativity, presentation, service coordination, and client satisfaction.

Qualifications

• Minimum of five years of professional culinary experience, with leadership experience in banquets, catering, private dining, or upscale restaurant operations preferred.
• Demonstrated ability to develop and execute customized menus for a variety of event formats and guest counts.
• Experience conducting client consultations, menu tastings, or other guest-facing culinary presentations preferred.
• Understanding of food costing, menu pricing, purchasing, inventory control, labor management, and profitability.
• Excellent communication, organization, time management, and problem-solving skills.
• Strong knowledge of food safety, sanitation, and allergen management.
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• ServSafe certification or ability to obtain required certification.
• Flexible availability to work evenings, weekends, holidays, and event-specific schedules.