Executive Chef, Catering/Banquet

What’s in it for you

• 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

Interview Opportunities

• 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

Press Here to Schedule a 15 Minute Interview

Career Growth & Opportunity

• 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

Position Overview

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.

Key Responsibilities

Menu Development & Execution

• 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

Operations & Financial Management

• 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

Kitchen Leadership & Team Development

• 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

Quality Assurance & Compliance

• 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

Collaboration & Continuous Improvement

• 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 efficiency, quality, and client satisfaction
• Introduce new systems, processes, and technology when appropriate

What Makes a Great Fit

• Experienced culinary leader with strong catering or banquet experience
• Creative and passionate about food while maintaining strong operational discipline
• Confident leader who can develop and motivate culinary teams
• Strong business and financial understanding
• Calm and professional under pressure
• Excellent communication and conflict-resolution skills
• Highly organized and detail-oriented
• Committed to food quality, consistency, and client satisfaction
• Comfortable working in a fast-paced, high-volume catering environment

Requirements

• Culinary school graduate or equivalent professional culinary experience
• 7–10 years of progressive kitchen leadership experience
• Catering or banquet experience required
• Proven experience managing food and labor budgets
• Experience with P&L accountability and cost control
• Strong vendor management and negotiation skills
• Demonstrated ability to recruit, train, coach, and develop culinary teams
• Strong knowledge of food safety, sanitation, and kitchen operations
• Excellent communication, leadership, and conflict-resolution skills
• Ability to stand for extended periods and work long shifts
• Ability to lift up to 50 lbs
• Ability to thrive in a fast-paced, high-volume environment

Preferred (Not Required)

• ServSafe certification
• Experience managing large-scale catering operations
• Experience with high-volume banquet production
• Experience developing seasonal or custom catering menus
• Experience implementing kitchen systems, training programs, and process improvements
• Experience working across multiple culinary locations

Iacofano’s Catering & Events is looking for an Executive Chef who can combine culinary creativity with disciplined operational leadership. If you’re ready to lead a high-performing banquet culinary team, elevate our menus and standards, and help shape the future of our catering operations, we’d love to hear from you.