Executive Chef: Banquet & Menu Innovation Leader

MECCA Hospitality Recruitment; Indiana (PA); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Incentive plan

Medical/dental/vision

Company-paid life insurance

Telemedicine

Job summary

MECCA Hospitality Recruitment is seeking an Executive Chef for a premium hotel to elevate banquet and event dining. This full-time, on-site role partners with the Food & Beverage team and hotel leadership to craft memorable experiences for guests.

You will lead all culinary operations, drive menu development, manage a 30–50 person kitchen, and ensure cost control, food safety, and high-volume production while mentoring your team and collaborating with Sales/Catering.

Qualifications

• Minimum 5+ years as Executive Chef in a hotel, banquet or catering operation.
• Strong track record in menu development, banquet/event management, and modern cooking techniques.
• Proven leadership managing diverse kitchen teams.
• Solid grasp of inventory control, cost management, and vendor relations.
• Working knowledge of food safety standards (HACCP or equivalent).
• Experience with high-volume, banquet-style production.
• Formal culinary education or equivalent experience; ServSafe certification preferred.

Responsibilities

• Lead all culinary operations across banquets and restaurants.
• Drive creativity and exceptional food presentation.
• Manage, train, and mentor a culinary team of 30–50.
• Oversee menu development, scheduling, budgeting, and cost control.
• Ensure food safety and sanitation compliance.
• Partner with Sales/Catering to develop revenue-driving menus and experiences.
• Manage vendor relationships and source new suppliers as needed.

Skills

Leadership

Menu development

Cost control

Food safety

Vendor relations

High-volume dining

Education

Culinary degree

Tools

ServSafe certification

Job description

MECCA Hospitality Recruitment is seeking an Executive Chef for a premium hotel to elevate banquet and event dining. This full-time, on-site role partners with the Food & Beverage team and hotel leadership to craft memorable experiences for guests.

You will lead all culinary operations, drive menu development, manage a 30–50 person kitchen, and ensure cost control, food safety, and high-volume production while mentoring your team and collaborating with Sales/Catering.