Executive Chef, Catering​/Banquet

Description

• Competitive salary based on experience
• 401(k) with company match
• Health, Dental & Vision Insurance
• Holiday pay at time and a half
• Free employee meals
• Overtime opportunities available
• Leadership role with significant operational impact
• Opportunity to shape catering menus and culinary standards
• Clear opportunity for long-term career growth
• Be part of a growing catering operation with multiple locations

• Monthly Open House:
  Second Wednesday of every month | 9:00 AM – 3:00 PM
• Walk-In Hiring
  
  Hours:
  
  Thursday – Friday | 9:00 AM – 3:00 PM
• Scheduled Interviews:
  Monday–Wednesday | 9:00 AM – 3:00 PM

• Lead the culinary vision and direction of catering operations
• Opportunity to develop and refine menus, recipes, and culinary standards
• Build and develop a high-performing culinary team
• Work directly with leadership on operational strategy and continuous improvement
• Opportunity to influence profitability, client satisfaction, and overall culinary performance
• Grow with a company that is expanding across multiple locations

Iacofano’s Catering & Events is hiring an Executive Chef – Catering/Banquet for our Charlotte, NC location.

This is a hands-on culinary leadership role responsible for setting the culinary direction of our catering operations while ensuring consistent execution, quality, and profitability.

The Executive Chef will lead menu development, oversee kitchen operations, manage food and labor costs, develop culinary teams, and ensure that every event meets Iacofano’s standards for quality and execution.

We are looking for a chef who combines creative culinary leadership with strong operational discipline and who can create a kitchen culture built on respect, clear communication, teamwork, and professional composure
.

• Design and refine catering menus based on seasonal ingredients, client preferences, and budget goals
• Develop and maintain standardized recipes, portion controls, and plating guidelines
• Lead culinary tastings and incorporate feedback into final menu offerings
• Ensure consistent food quality, presentation, and execution across catering events
• Stay current with culinary trends and identify opportunities for menu innovation

• Prepare and manage food and labor budgets
• Monitor P&L performance and implement corrective actions when needed
• Manage food costs, labor costs, inventory, and waste
• Build and maintain strong vendor relationships
• Negotiate pricing, quality, and delivery schedules with suppliers
• Identify and implement ongoing cost-saving and efficiency improvements

• Recruit, onboard, train, and develop culinary team members
• Establish clear performance expectations and career development plans
• Lead daily kitchen briefings and post-service debriefs
• Coach and mentor Sous Chefs and cooks
• Address performance issues and conflicts professionally and promptly
• Recognize strong performance and build a positive, accountable kitchen culture

• Ensure kitchen operations meet applicable health, food-safety, and sanitation standards
• Maintain compliance with local health regulations and serving-site requirements
• Conduct regular sanitation and food-safety audits
• Ensure proper equipment maintenance and kitchen organization
• Lead food-safety, culinary skills, and operational training as needed

• Partner with leadership on menu proposals, site visits, and custom catering requests
• Collaborate with operations, logistics, and event teams to ensure successful execution
• Improve prep workflows, kitchen organization, and production processes
• Identify opportunities to improve…