Major Account Executive Jobs

Position Title: Executive Chef – Major Events

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

Job Type: Full-time

Location: Bethesda, MD

Benefits

• 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.
  
  

Financial & Administrative Control

• 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.
  
  

Team Leadership & Compliance

• 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.