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Executive Banquet Chef

The Executive Banquet Chef is responsible for the overall leadership and performance of the Banquet Department, overseeing all culinary operations for catered events and executive dining at the Rockefeller Client Center. This role manages two Sous Chefs and a broader culinary team, ensuring exceptional food quality, service excellence, operational efficiency, and full compliance with all safety, sanitation, and JPMorganChase standards. The Executive Banquet Chef is accountable for menu development, staffing, training, food cost control, vendor management, and the day-to-day execution of high-profile events and executive requests.

Essential Functions

• Ensure the highest level of customer satisfaction, culinary excellence, and operational effectiveness through strong kitchen leadership and menu design.
• Maintain a safe, sanitary, and efficient kitchen environment, including accident prevention and adherence to all health department regulations.
• Manage food purchasing, inventory/par levels, production planning, and cost controls to support quality and budget objectives.

Key ResponsibilitiesCulinary & Operational Leadership

• Provide full operational oversight of daily and evening kitchen operations for all catered events at the Rockefeller Client Center.
• Lead the planning and execution of catering events, including production planning, event readiness, and kitchen staffing.
• Respond to last-minute executive requests and service changes with professionalism, urgency, and quality focus.
• Maintain the highest standards of food quality, consistency, presentation, and taste across all offerings.
• Step into hands-on prep and service execution as needed, including coverage when Sous Chefs are absent.

Menu Development & Quality Management

• Create and develop menus for catered events and executive dining, aligned to guest expectations and current dining trends.
• Research and propose new menu items; conduct tastings and taste panels to validate new dishes and concepts.
• Ensure portioning, garnishing, service specifications, and food preservation standards are consistently followed.
• Support quality control for products received and ensure proper handling and storage.

People Leadership & Training

• Directly manage and develop two Sous Chefs; establish clear expectations, accountability, and performance standards.
• Recruit, interview, hire, train, coach, counsel, evaluate, and (when necessary) terminate culinary employees in accordance with company policies and procedures.
• Write and administer employee performance evaluations.
• Supervise and train culinary staff in all aspects of food production and banquet execution.
• Partner with the General Manager to develop and execute training procedures and operational objectives.
• Ensure the culinary team remains aligned with required JPMorgan Chase trainings and the Code of Conduct.

Financial, Vendor, and Inventory Management

• Control food costs through disciplined menu planning, specials management, production controls, cross-utilization, and waste reduction.
• Manage food ordering processes, maintain vendor relationships, and research/evaluate new vendors and products.
• Maintain appropriate par stocks, inventory controls, and effective receiving standards.

Safety, Sanitation, and Facilities Coordination

• Ensure compliance with all safety, sanitation, and health department requirements, plus all federal, state, local, and company policies/procedures.
• Oversee kitchen equipment maintenance and serve as the liaison with Facilities Management for repairs, service, and operational needs.

Scope of Role

• Work schedule requires flexibility Monday–Friday and weekends based on business demands.
• Provides both direct operational management and staff support.
• Manages approximately 10 employees, including Sous Chefs, CDP’s Line Cooks

Qualifications, Knowledge & Skills

• Minimum 10 years of progressive culinary experience in high-end/fine dining environments, including Michelin-starred establishments and/or equivalent experience in the United States.
• Strong command of classic French cuisine and contemporary cosmopolitan American cuisine.
• Demonstrated ability to create successful, high-quality dishes and menus with strong attention to detail and execution standards.
• Knowledgeable of current dining trends, modern techniques, and kitchen equipment best practices.
• Proven interpersonal and leadership skills with the ability to build, coach, and retain high-performing teams.
• Strong operational discipline with the ability to manage multiple events, priorities, and last-minute changes.
• Client-first mindset: understands that executive needs and preferences are the highest priority and defines success accordingly.
• Commitment to ensuring full team alignment with all required JPMorganChase trainings and the Code of Conduct.

More detail about JPMorgan Executive Dining, please visit https://culinaryagents.com/entities/387924-JPMorgan-Executive-Dining