Executive Chef: Lead Banquets & High-Volume Dining

Hotel Equities; Wichita (KS); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Paid Vacation

Paid Holidays

401(k) Retirement Plan

Employee Assistance Program

Career Growth Opportunities

Leadership Development Programs

Reduced Hotel Rates

Employee Referral Program

Life Insurance

Flexible Spending Account

Paid Parental Leave

Exclusive Third-Party Discounts

Job summary

Hotel Equities is seeking an Executive Chef to lead the culinary operation of a 302-room full-service hotel with an in-house restaurant and banquet facilities capable of serving up to 500 guests.

You will shape menus, develop your team, optimize kitchen systems, and partner with the Food & Beverage Director to achieve operational and financial goals. This hands-on leader will drive quality, cost control, and guest satisfaction across restaurant and banquets.

Qualifications

• 5+ years of progressive culinary leadership experience.
• Executive Chef or Executive Sous Chef background preferred.
• Experience in high-volume hotel, resort, convention, or banquet settings.
• Strong knowledge of food cost, labor management, purchasing, and inventory control.
• Culinary degree or formal training preferred; ServSafe preferred.
• Excellent organizational and communication skills.

Responsibilities

• Lead all culinary operations for the hotel, including restaurant, banquet, catering, and events.
• Direct food production for large banquets up to 500 guests.
• Recruit, train, coach, and develop a culinary team.
• Create and maintain high-quality restaurant and banquet menus.
• Ensure food quality, presentation, consistency, and portion control.
• Manage food and labor costs, purchasing, inventory, and waste.
• Establish kitchen standards, recipes, production systems, and SOPs.
• Collaborate with the Food & Beverage Director to meet goals.
• Maintain sanitation, safety, cleanliness, and organization.
• Be a hands-on leader during high-volume periods.
• Build a culture of accountability, teamwork, and pride.

Skills

Executive Chef experience

Large banquet operations

Food cost control

Team leadership

Menu development

Sanitation standards

Education

Culinary degree

ServSafe certification

Job description

Hotel Equities is seeking an Executive Chef to lead the culinary operation of a 302-room full-service hotel with an in-house restaurant and banquet facilities capable of serving up to 500 guests.

You will shape menus, develop your team, optimize kitchen systems, and partner with the Food & Beverage Director to achieve operational and financial goals. This hands-on leader will drive quality, cost control, and guest satisfaction across restaurant and banquets.