The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center, partnering closely with the Director of Food & Beverage
Job Summary
The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center, partnering closely with the Director of Food & Beverage.
Key responsibilities include driving culinary vision, ensuring operational excellence, managing financial performance, and developing a high-performing culinary team.
This role demands ensuring flawless culinary execution for all events while maintaining strict compliance with health department regulations, HACCP standards, and company policies.
Matching Summary
The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center, partnering closely with the Director of Food & Beverage.
Skills & Requirements
Must-have
Strategic culinary vision
Menu development and innovation
Food cost and P&L management
Kitchen operations oversight
Team leadership and development
Event culinary execution
Food safety and compliance
Nice-to-have
Local community engagement
Cross-functional collaboration
Data-driven operational insights
Key Requirements
Minimum four (4) years culinary leadership experience
Experience managing food cost, labor cost, and culinary budgets
Proficiency in Microsoft Word, Excel, and PowerPoint