Executive Chef, Events Culinary Operations

O-O-Hospitality-Group; Webster Groves (MO); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Health insurance

Dental & vision plans

Life insurance

401(k) and Roth options

Paid time off 2 weeks after 90 days

4 weeks parental leave after 1 year

Employee discounts at all locations

Job summary

O+O Hospitality Group, home to The Hall at Olive + Oak in Webster Groves, Missouri, seeks an Executive Chef, Events Culinary Operations. This senior leader will own the Events dining programs, weddings, galas, and large-scale catered experiences, guiding a culinary team with a strong focus on excellence, hospitality, and creative execution.

The role emphasizes menu development, cost control, cross-team collaboration, and strategic direction for all Events culinary operations.

Responsibilities

• Provide direct leadership, coaching, accountability, and development for culinary staff.
• Own menus for events, weddings, galas, and large-scale catered experiences.
• Maintain food cost performance, purchasing, inventory, and waste management.
• Uphold exceptional food quality, sanitation, and service standards across events.
• Lead presence at weddings, galas, and major executions; support high-volume service.
• Collaborate with Events leadership and cross-functional partners to deliver outstanding guest experiences.

Skills

Leadership

Menu development

Team development

Financial stewardship

Event catering

Job description

Executive Chef, Events Culinary Operations

The Hall at Olive + Oak

Position:Executive Chef, Events Culinary Operations

Location: Webster Groves/St. Louis County, MO

Job Id:178

# of Openings:1

The Executive Chef, Events Culinary Operations is a senior culinary leadership role responsible for the direction, management, and long-term success of the Events culinary program. This position provides leadership and accountability for team performance, menu development, operational systems, and financial stewardship across O+O Events, private dining operations, and marquee event execution.

The Executive Chef empowers and develops a strong culinary team capable of independently executing smaller events and private dining service while maintaining O+O Hospitality’s standards of excellence, hospitality, creativity, and consistency.

Reporting to Bonnie Moore, this position maintains primary culinary ownership of Events dining rooms, large-scale events, and private dining menus, while collaborating openly within the broader O+O culinary leadership team.

Core Responsibilities & Leadership Scope

Lead, Develop, and Grow the Culinary Team

• Provide direct leadership, coaching, accountability, and development for a culinary team that may include Sous Chefs, cooks, and prep staff.
• Build a culture of professionalism, communication, mentorship, urgency, and hospitality-driven teamwork.
• Develop future culinary leaders through delegation, coaching, training, and performance management.
• Create clear expectations around standards, execution, sanitation, teamwork, and guest experience.
• Ensure the culinary team is equipped to successfully execute day-to-day events and private dining operations with increasing independence and confidence.
• Participate in hiring, onboarding, scheduling oversight, performance conversations, and team development planning.

Own Culinary Direction & Menu Development

• Maintain primary ownership of menus for Events dining rooms, private dining programs, weddings, galas, and large-scale catered experiences.
• Design menus that balance creativity, operational practicality, guest experience, seasonality, and financial performance.
• Collaborate with leadership and accept constructive feedback and menu direction when appropriate.
• Encourage thoughtful cross-property culinary collaboration and shared innovation across O+O Hospitality concepts when beneficial.
• Continuously refine offerings, systems, and culinary standards to strengthen the Events program.

Drive Financial Accountability & Operational Stewardship

• Maintain full ownership and accountability for food cost performance, purchasing practices, inventory systems, ordering accuracy, and waste management.
• Develop and maintain efficient systems around prep, pars, ordering, storage, and production planning.
• Monitor and manage vendor relationships, product quality, and purchasing decisions with a strong understanding of financial impact.
• Partner with leadership to understand labor performance, staffing needs, profitability drivers, and operational opportunities.
• Use reporting, forecasting, and operational insight to support financially healthy culinary operations.

Maintain Operational Excellence

• Uphold exceptional standards of food quality, presentation, sanitation, organization, and execution across all Events culinary operations.
• Build systems and accountability structures that support consistency across varied event styles, service formats, and event sizes.
• Oversee execution standards for private dining and event service while allowing appropriate ownership and autonomy within the culinary team.
• Troubleshoot operational challenges proactively and communicate effectively across departments.

Provide Visible Leadership for Major Events

• Maintain required attendance and active culinary leadership presence at weddings, galas, marquee events, and other large-scale experiences.
• Serve as a visible leadership partner during major executions, supporting team performance, enforcing standards, assisting with plating and service execution, and helping teams navigate high-volume or high-complexity environments.
• Remain a hands-on culinary leader when needed, while ensuring the role’s primary focus remains leadership, oversight, and strategic direction rather than daily production ownership.

Additional Responsibilities

• Operate with and uphold O+O Hospitality’s Core Values in all aspects of leadership and operations.
• Maintain the highest standards of food safety, sanitation, and workplace safety.
• Collaborate effectively with Events leadership and cross-functional partners to support exceptional guest experiences.
• Other duties as assigned.

As a valued member of our team, the chosen candidate’s compensation will include the following benefits:

• A competitive annual salary commensurate with experience
• Eligibility for quarterly bonus program within first year of service
• Annual performance and compensation review
• Option to participate in health, dental, vision, and life insurance plans. 50% of employee-only premiums will be covered. Coverage will be effective on the 1 st of the month following hire date
• Two weeks of paid time off after 90 days in full-time role, subsequently renewing with 3 weeks PTO on anniversary of role acceptance.
• 4 weeks paid parental leave after one year of service
• Discounts at all locations within the O+O Hospitality Group
• Eligibility to enroll in 401(k) and/or ROTH plans after one year of service
• Discounts at all locations within the O+O Hospitality Group
• Positive & Professional Work Environment
• Community Events & Volunteer Opportunities

Must be able to maneuver to all food and beverage areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Must be able to work nights and weekends.
This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the operation
We are an equal opportunity employer and valuediversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, sex, sexual orientation, gender identity, age, marital status, veteran status, or disability status.