{"id":2346676,"url":"https://alion.io/job/trailborn-executive-chef","title":"Executive Chef","company":{"id":1835191,"name":"Trail Born","domain":"trailborn.com","url":"https://alion.io/company/trailborn","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Jackson, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":100000,"max":120000,"currency":"USD","period":"year","gross":null,"usd_annual":120000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-08-26T14:35:00Z","employer_posted_date":"2026-08-26","last_verified_at":"2026-11-13T05:05:14Z","board_verified":true,"closed_at":null,"days_open":79,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":79},"description":"Job Description\nPosition Summary:\nThe Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations.\nKey Responsibilities:\nCulinary Leadership & Operations\nPlan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.\n\nDevelop and execute innovative menus that reflect seasonality, quality, and guest preferences.\n\nEnsure consistency in food preparation, flavor, and presentation across all outlets.\n\nSupervise daily production, line operations, and service for both a la carte and banquet functions.\n\nMaintain compliance with food safety, sanitation, and occupational safety standards.\n\nTeam Management & Development\nLead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.\n\nSchedule and manage labor to align with business demands while maintaining cost control.\n\nFoster a positive, professional kitchen culture built on teamwork, accountability, and respect.\n\nConduct performance evaluations and provide ongoing feedback and development opportunities.\n\nFinancial & Administrative\nManage food and labor costs to meet or exceed budgeted goals.\n\nMonitor inventory levels and oversee ordering, receiving, and storage procedures.\n\nCollaborate with the F&B Director on menu pricing, event costing, and profitability analysis.\n\nMaintain accurate records for purchasing, production, and waste management.\n\nBanquet & Event Execution\nDesign and execute menus for weddings, corporate events, and special functions.\n\nWork with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.\n\nOversee event tastings, special menus, and dietary accommodations.\n\nQuality & Guest Experience\nUphold exceptional guest satisfaction through consistent food quality and service standards.\n\nRegularly review guest feedback and adjust operations accordingly.\n\nEnsure all food is prepared to the highest culinary and aesthetic standards.\n\nQualifications:\nCulinary degree or equivalent professional certification preferred.\n\nMinimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.\n\nProven experience managing large-scale banquet operations.\n\nStrong leadership, communication, and organizational skills.\n\nAdvanced knowledge of menu development, costing, and inventory management.\n\nServSafe or equivalent food safety certification required.\n\nPhysical & Working Conditions:\nRequires extended hours, including nights, weekends, and holidays.\n\nAbility to stand for long periods and lift up to 50 lbs.\n\nFast-paced, high-volume kitchen and event 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