Event Chef at Private Listing

General Description
The Events Head Chef will lead all culinary operations for our growing events program,
including weddings, corporate gatherings, cultural programming, and private dining
experiences. This role requires both exceptional culinary skill and the operational expertise to
manage high-volume event production while maintaining the elevated standards that define
the Wythe way.

As Events Head Chef, you will oversee the planning, preparation, and execution of all
events-related food operations. You will work closely with the events sales team, Executive
Chef, and culinary leadership to create memorable
dining experiences that reflect our commitment to quality, seasonality, and hospitality.

Job Responsibilities / Essential Functions
● Design and execute seasonal event menus that align with Wythe's culinary philosophy
● Create customized menus for weddings, corporate events, and private dining
● Manage event kitchen staffing, including event cooks, prep cooks, and support team
● Coordinate timing and execution across multiple simultaneous events
● Ensure food safety compliance and maintain health department standards
● Manage inventory, ordering, and cost control for events culinary operations
● Hire, train, and mentor events kitchen team members, while also being a key leader for
all team members in the kitchen
● Foster a culture of excellence, teamwork, and continuous improvement
● Work collaboratively with events management, service team, and captains
● Coordinate with Le Crocodile and Bar Blondeau kitchens for shared resources
● Lead pre-event meetings to ensure seamless execution
● Track and manage kitchen waste and loss, especially during high-volume periods
● Attend client tastings and consultations as needed
● Ensure every plate reflects Wythe's commitment to quality
● Respond to client feedback and continuously refine offerings

Position Skills & Requirements
● Minimum 7-10 years of professional kitchen experience
● 3-5 years in managing and leading events, catering, or high-volume banquet operations
● Strong foundation in classical and contemporary techniques
● Strong communication skills with both kitchen and dining room teams
● Coaching and team-building capabilities
● Experience collaborating with sales and operations teams
● Ability to work flexible hours including nights, weekends, and holidays
● Creative problem-solver with strong execution skills
● Commitment to sustainability and thoughtful sourcing
● Professional demeanor when interacting with team members, clients and guests