Executive Chef, Events Group

Executive Chef, Events Group

Department: Forte Belanger 800440

Employment Type: Full Time

Location: Forte Belanger

Reporting To: Kenny Rae

Description

WHAT YOU'LL DO:
The Executive Chef -Events Group will be successful when:

• They lead and execute creative menu development while maintaining the highest standards of culinary quality and consistency.
• They are creative, proactive and self motivated to execute events under the Continental umbrella.
• They cultivate and develop the culinary team through training, coaching, and mentorship.
• They ensure seamless event execution through exceptional logistical planning and culinary leadership.
• They embody the Continental brand by fostering a culture of innovation, collaboration, and dedication to guest satisfaction. Also being dedicated to the goal of excellence and exceeding expectations of the guest.

WHAT IMPACT YOU WILL MAKE

Culinary Leadership and Menu Development

• Spearhead menu innovation in collaboration with the Regional Executive Chef and Vice President of Culinary.
• Audit existing menus to maintain relevance, quality, and guest satisfaction.
• Provide culinary training for off-premise events, large-scale events, and venue-specific requirements.
• This position will constantly ask "how can this be better"? This question will apply to management style, culture, training and the guest experience among many other things. This position is directly tied to company growth and the actions of this individual should be extremely proactive to cultivate this mission.

Team Training and Development

• Train and coach culinary leads, ensuring they have the tools and knowledge to succeed.
• Develop and execute comprehensive culinary training programs to enhance team capabilities.
• Foster a positive and collaborative culture by leading with respect, engagement, and motivation.

Event and Logistical Execution

• Oversee event culinary execution, ensuring standards are met for preparation, presentation, and quality.
• Manage staff schedules to ensure proper event coverage and team efficiency while applying strategies to effectively find the right culinary talent to execute events and provide training opportunities.
• Optimize logistical planning for culinary equipment and resources.
• Understand and be trained in critical systems used, including recipe creation and maintenance as well as Caterease.

Communication and Cross-Department Collaboration

• Maintain direct communication with culinary leadership, sales, front-of-house managers, and event planning teams.
• Lead regular meetings with team leads to align on event execution, training, and planning strategies.
• Attend venue walkthroughs and key planning sessions for events like the Rocket Mortgage Classic.

Food Preparation and Quality

• It is expected that this position will have a thorough understanding of all menu items, including how they are developed, prepared, and finished. The individual in this role should be a resource, providing timely answers to questions and offering appropriate solutions regarding the food items available and served.
• This individual will have high standards in regard to food/service and be successful in training culinarians to adhere to those standards. Set and monitor quality through the adherence and creation of SOP's, consistent 1on1 and real time conversations, collaboration and feedback with other departments.

#CONALB

WHO YOU ARE

• A culinary professional with 5-7 years of scratch kitchen experience and 2 years of catering experience.
• Proven leadership experience, including 3+ years of people management in a high-volume culinary environment.
• Creative, proactive, and committed to continuous improvement in all areas of work.
• Adept at logistical planning and organizing resources for large-scale events.
• Strong communicator with excellent organizational and problem-solving skills.
• Motivated by a fast-paced, event-driven environment with a focus on exceeding guest expectations.

Ideal Qualifications

• Associate's Degree in Culinary Arts or equivalent experience in craft kitchens (6+ years preferred).
• 3+ years of culinary management experience, preferably in large kitchens or banquet/off-premise catering.
• Proficiency with industry-related systems (e.g., Paycom, Nowsta, Caterease), Microsoft Office Suite, and electronic communication.
• Serve Safe Certified (or willingness to obtain certification within the first 3 months).
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Experience working within a large commissary environment preferred.
• Must possess proper knife handling skills, recipe conversion knowledge, and a thorough understanding of cooking fundamentals.
• Physical capability to lift 50 lbs. and stand for long periods.