Executive Chef – Major Events

J&T Business Consulting; Bethesda (MD); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

PTO

401(k) Match

Job summary

J&T Business Consulting in Bethesda, MD is seeking an Executive Chef for Major Events to lead, develop menus, and drive on-site event execution. You will manage culinary operations for large-scale catering, ensuring top food quality, safety, and cost controls.

The role requires hands‑on leadership, menu innovation, and a track record of delivering high‑impact events. Travel is involved for major events and client tastings.

Qualifications

• Education: Degree from a post‑secondary culinary arts training institute.
• Experience: Minimum of five years of proven culinary management experience.
• Skills: Strong culinary foundation with excellent verbal and written communication.
• Proficiency in standard computer applications.

Responsibilities

• Function as a hands‑on chef to lead and support culinary preparation, production, and on‑site finishing.
• Manage menu and recipe development, product sourcing, purchasing, and execution.
• Assist with and personally conduct client menu tastings.
• Ensure recipe standards and specifications are consistently maintained.
• Guarantee food is prepared efficiently, timely, and according to strict sanitation and HACCP standards.
• Assist the Main Kitchen Executive Chef as needed and perform other duties assigned to support overall business operations.
• Control food costs in alignment with predetermined budgets.
• Oversee labor productivity to maximize efficiency and meet budget targets.
• Schedule regular and temporary kitchen staff based on business forecasts and budgets for local contract accounts.
• Review, approve, and maintain payroll records for submission to the payroll department.
• Oversee monthly inventory controls and ensure products needed for daily production are readily available.
• Hire, train, appraise, discipline, and terminate kitchen staff for local contract accounts.
• Train on‑site culinary personnel and enforce safe, sanitary food handling practices.
• Implement company policies across all food production departments.

Skills

Culinary leadership

Communication skills

Organizational skills

Computer literacy

Education

Culinary arts degree

Job description

Position Title: Executive Chef – Major Events

Pay: $95, 000 - $110, 000 a year

Job Type: Full-time

Location: Bethesda, MD

Health, Dental, and Vision Insurance

Short-Term and Long-Term Disability

Life Insurance

Paid Time Off (PTO)

401(k) Retirement Plan with Company Match

Job Overview

The Executive Chef – Major Events is responsible for managing, directing, and overseeing all culinary operations within the Major Events Division, including premier large-scale sporting event catering operations. This position requires a hands‑on culinary leader to drive menu development, maintain high food quality and safety standards, manage labor and food costs, and lead on‑site event execution.

Key Responsibilities

Culinary & Operations Management

Function as a hands‑on chef to lead and support culinary preparation, production, and on‑site finishing.

Manage menu and recipe development, product sourcing, purchasing, and execution.

Assist with and personally conduct client menu tastings.

Ensure recipe standards and specifications are consistently maintained.

Guarantee food is prepared efficiently, timely, and according to strict sanitation and HACCP standards.

Assist the Main Kitchen Executive Chef as needed and perform other duties assigned to support overall business operations.

Control food costs in alignment with predetermined budgets.

Oversee labor productivity to maximize efficiency and meet budget targets.

Schedule regular and temporary kitchen staff based on business forecasts and budgets for local contract accounts.

Review, approve, and maintain payroll records for submission to the payroll department.

Oversee monthly inventory controls and ensure products needed for daily production are readily available.

Hire, train, appraise, discipline, and terminate kitchen staff for local contract accounts.

Train on‑site culinary personnel and enforce safe, sanitary food handling practices.

Implement company policies across all food production departments.

Qualifications & Requirements

Education: Degree from a post‑secondary culinary arts training institute.

Experience: Minimum of five (5) years of proven culinary management experience.

Skills:

Strong culinary background and broad culinary knowledge.

Excellent verbal and written communication and employee relations skills.

Strong organizational and prioritization abilities with a focus on meeting tight deadlines.

Proficiency in standard computer applications.

Attributes: Results‑oriented leader who relies on experience and sound judgment to plan and accomplish goals.

Travel Requirements

Travel is required for this role.

Includes multiple short‑duration trips per year (3–4 days each).

Extended travel is required annually from late May to late June for major event execution.

Additional travel may be required based on new event scheduling.