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 acrosscatering, 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.