Executive Chef

The LUX Group is a Salt Lake City family of hospitality brands, and we’re looking for an energetic, passionate, industry-leading Executive Chef to lead the culinary program across two of our catering brands: LUX Catering & Events and Market Catering. This is a rare chance to shape the food behind more than one brand, from LUX’s elevated, award-winning events to Market’s approachable, high-volume catering, all coming out of a shared culinary operation.

The Executive Chef reports to the Director of Food and Beverage and is responsible for building and maintaining a strong culinary team, collaborative relationships with every department across our brands, and dynamic vendor relationships. This person needs strong interpersonal skills, the ability to hold others accountable and be accountable to fellow managers and departments, clear communication, and the drive to take initiative without waiting to be asked.

Responsibilities:

• Lead the culinary program for both LUX Catering & Events and Market Catering, keeping each brand’s menu, quality standards, and price point distinct
• Partner with the Director of Food and Beverage on menu strategy, food cost targets, and culinary goals for each brand
• Ensure promptness, freshness, and quality of every dish across both brands
• Lead culinary team production for events and orders across both brands
• Optimize staff productivity in a shared, multi-brand production kitchen
• Project and order food and product to meet service and financial objectives for each brand
• Manage food and labor costs within each brand’s budget
• Project and schedule staffing to meet service, operational, and financial objectives
• Train staff on recipes, cooking techniques, and equipment
• Implement a food safety training plan for all kitchen employees, including safe handling procedures and sanitation safeguards
• Design new recipes, menus, and displays for LUX events and Market’s catering offerings
• Work closely with sales and operations teams at both brands.
• Set and monitor performance standards for staff
• Gather feedback from events and orders and make changes where needed
• Keep up with culinary and hospitality trends
• Attend weekly BEO meeting to forecast event needs

Qualifications:

• 5+ years experience in a similar position
• 2+ years culinary education
• Prior experience in a catering kitchen or multi-venue production kitchen
• Experience running menus at different price points or for more than one concept is a strong plus
• Proven ability to manage food cost and labor to budget
• Computer proficiency in Google Suite and Caterease (or similar catering software)

The Executive Chef is a full-time salaried position with a competitive benefits package.