The Executive Chef oversees all culinary operations at the Branson Convention Center, partnering with F&B leadership to develop innovative menus, ensure operational excellence, and meet financial goals. Responsibilities include managing food production for events, maintaining quality and safety standards, leading and developing kitchen staff, and delivering exceptional guest experiences. The role requires at least 4 years of high-volume culinary leadership, strong financial acumen, and proficiency in safety and sanitation standards. The Executive Chef also collaborates with teams to enhance venue offerings, drive revenue, and foster community engagement, all while maintaining compliance and promoting a positive, inclusive work environment. This position offers a competitive salary and benefits, with opportunities for leadership and growth in a dynamic event-driven setting.