Executive Chef - IC Production

Department: Forte Belanger 800440

Employment Type: Full Time

Location: Forte Belanger

Reporting To: Colin John Iii

Description

WHAT YOU’LL DO: The Executive Chef – IC Production will be successful when:

• They effectively lead and manage a large production kitchen with a focus on delivering exceptional food quality and presentation.
• They demonstrate strong organizational skills to oversee large-scale event production planning and culinary prep management.
• They partner with the Executive Chef, Events to enhance menu development, audit execution, and innovate processes.
• They build and mentor a high-performing culinary team, fostering growth, efficiency, and a positive work environment.

WHAT IMPACT YOU WILL MAKE

Culinary Leadership and Production Management

• Oversee all culinary preparation for the Innovation Center and off-premise events.
• Plan and execute production for large-scale events, including the Rocket Mortgage Classic.
• Ensure food quality and presentation meet the highest standards, maintaining brand excellence.

Team Development and People Management

• Manage and coach the IC Production and Utility Team, providing training and leadership to build skills and foster collaboration.
• Write/Review schedule of the production team 
• Create and manage staff schedules, ensuring proper coverage and adherence to labor budgets.
• Build a strong culinary team by partnering with HR on recruitment and development strategies.

Cross-Department Collaboration

• Serve as a key communicator between Managed Venue and Forte Belanger Executive Chefs, Culinary Administrators, and the IC Production team.
• Partner with the Executive Chef, Events on menu development, auditing recipes for execution and ensuring consistency.
• Maintain compliance with all company policies and procedures.

Process Optimization and Innovation

• Identify efficiencies to improve work/life balance and enhance team satisfaction.
• Be an out of the box thinker when coming up with solutions 
• Drive continuous improvement by finding creative solutions to complex production challenges.
• Maintain and improve systems for production planning, staffing, and logistics.

 #CONALB

WHO YOU ARE

• A culinary leader with 3-5 years of experience in large production kitchens and 4-6 years of people management experience.
• Organized, detail-oriented, and skilled in managing complex production schedules and large events.
• Experienced in collaborating with leadership to develop and refine menus and processes.
• A proactive problem solver with a passion for innovation and team growth.
• Capable of thriving in a fast-paced, high-volume environment while maintaining a positive attitude.

Skills, Knowledge & Expertise

• Associate’s Degree in Culinary Arts or at least 6 years of craft kitchen experience required.
• 3+ years of culinary management experience, preferably in large kitchens or banquet/off-premise catering.
• Proficiency in industry-related systems (Paycom, Nowsta, Caterease) and Microsoft Office Suite.
• Serve Safe Certified (or willingness to obtain within the first 3 months).
• Strong organizational skills with the ability to manage multiple priorities and deadlines.
• Comfortable working in a large commissary and flexible with scheduling, including evenings, weekends, and holidays.
• Physical capability to lift 50 lbs., stand for long periods, and meet the physical demands of a culinary environment.
• Strong knowledge of recipe development, proper knife handling, and cooking fundamentals.