Executive Chef

Executive Chef – Catering & Events

Location: Downtown Fort Lauderdale, FL
Salary: $100,000–$130,000 annually, based on experience
Job Type: Full-Time | On-Site
Benefits: Paid Time Off / Vacation

About the Opportunity

An established and growing South Florida catering and events company is seeking an accomplished, hands-on Executive Chef to lead its culinary operations and help shape the next chapter of its growth.

Specializing in full-service off-premise catering, our company produces a diverse range of events, from luxury weddings and upscale private celebrations to corporate functions, large-scale galas, and high-volume specialty events.

Operating from our headquarters and production kitchen in downtown Fort Lauderdale, we serve clients throughout South Florida and beyond.

We are looking for a culinary leader who brings both creativity and operational excellence - someone who can elevate our menus, plating, and presentation while building an organized, efficient, and accountable culinary operation.

This is a hands-on leadership opportunity with significant autonomy, direct access to ownership and executive management, and the ability to make a meaningful impact on an established and expanding business.

Key Responsibilities

Culinary Development & Presentation

• Lead the creation, refinement, and ongoing evolution of our catering menus, with an emphasis on creativity, quality, consistency, and profitability.
• Elevate food presentation across plated dinners, hors d'oeuvres, buffets, action stations, and large-scale event displays.
• Develop innovative, seasonal, and customized menus tailored to a diverse range of clients and event styles.
• Establish standardized recipes, portion specifications, plating guides, and presentation standards.
• Collaborate with the sales and event planning teams to develop menus that meet client expectations, operational capabilities, and financial objectives.
• Ensure culinary concepts are practical for off-site execution without compromising quality or presentation.

Kitchen Leadership & Team Development

• Oversee daily culinary operations at our downtown Fort Lauderdale production kitchen.
• Lead, train, mentor, and develop production cooks, sous chefs, and off-site event chefs.
• Establish clear responsibilities, delegate effectively, and maintain accountability throughout the culinary team.
• Develop organized production schedules, prep lists, workflows, and kitchen operating procedures.
• Foster a professional, positive, and disciplined kitchen culture built on teamwork, efficiency, and high standards.
• Participate in recruiting, evaluating, and developing culinary personnel.
• Maintain a clean, organized, and efficient production environment.

Catering Production & Event Execution

• Direct food production for multiple simultaneous events of varying size, complexity, and service style.
• Coordinate preparation, packaging, transportation, finishing, and execution of off-site catering.
• Manage and support event chefs to ensure consistent food quality, presentation, timing, and execution.
• Establish systems to ensure each event is properly staffed, prepared, equipped, and executed.
• Anticipate and address logistical challenges associated with off-site catering, including transportation, equipment limitations, holding times, and venue conditions.
• Provide hands-on culinary leadership at major events as needed.

Financial & Operational Management

• Oversee purchasing, inventory management, vendor relationships, and product utilization.
• Develop and maintain accurate recipe costing, portion controls, and food cost standards.
• Monitor food costs, purchasing practices, production efficiency, and waste reduction.
• Maintain appropriate inventory levels while minimizing spoilage and unnecessary expenditures.
• Ensure compliance with all applicable food safety, sanitation, storage, and temperature-control requirements.
• Establish and maintain operational procedures that support consistency, accountability, and profitability.
• Work closely with the COO and ownership to identify opportunities for operational improvement and continued growth.

Qualifications

Required:

• Minimum 5 years of progressive culinary experience, including significant kitchen leadership and management responsibilities.
• Demonstrated success managing culinary teams and high-volume food production.
• Strong culinary background with proven skills in menu development, flavor profiles, plating, and presentation.
• Excellent organizational, leadership, delegation, and communication skills.
• Experience managing purchasing, inventory, food costs, and kitchen profitability.
• Thorough knowledge of food safety regulations and professional kitchen sanitation standards.
• Ability to manage multiple events, production deadlines, and competing priorities.
• A hands-on management style with a willingness to lead by example.
• Flexibility to work evenings and weekends based on the event calendar.

Strongly Preferred:

• Degree or diploma in Culinary Arts from an accredited culinary institution.
• Previous Executive Chef, Executive Sous Chef, or senior culinary leadership experience in a catering, banquet, luxury hospitality, or high-volume event environment.
• Direct experience with off-premise catering production and event execution.
• Experience developing elevated menus for luxury weddings, corporate functions, and upscale social events.
• Proven ability to improve culinary presentation while maintaining operational efficiency and cost control.
• Experience implementing kitchen systems, training programs, standardized recipes, and production procedures.

Who We're Looking For

We are looking for more than an exceptional chef. We need a culinary leader who takes ownership, builds strong teams, and understands the operational demands of a successful catering business.

The ideal candidate is:

• Creative: Passionate about developing exciting menus and elevating the presentation of every dish.
• Organized: Capable of managing complex production schedules and multiple events without sacrificing quality.
• A Strong Leader: Confident in training, delegating, motivating, and holding a culinary team accountable.
• Business-Minded: Understands the importance of food costs, inventory management, purchasing, and profitability.
• Hands-On: Comfortable working alongside the team in the production kitchen and supporting chefs at off-site events.
• Solutions-Oriented: Anticipates challenges, adapts quickly, and maintains composure under pressure.
• Driven: Motivated by the opportunity to improve an existing operation and contribute to its long-term growth.

Compensation & Benefits

• Annual salary: $95,000–$120,000, commensurate with experience and qualifications.
• Paid time off / vacation.
• Significant creative influence over menu development and culinary presentation.
• Direct collaboration with the COO and ownership.
• Opportunity to lead and develop a culinary team within an established and growing organization.
• Diverse culinary opportunities spanning luxury events, corporate hospitality, and large-scale productions.

How to Apply

Qualified candidates should submit a resume detailing their culinary leadership and operational management experience.

A culinary portfolio is strongly encouraged, including photographs of plated dishes, hors d'oeuvres, buffet or event displays, and examples of menus personally developed.

We are seeking a committed, creative, and operationally focused Executive Chef who is ready to take ownership of our culinary program and help elevate our company to the next level.