One Haus Hospitality

Events & Experience Chef

Fine Dining | Michelin | Events & Culinary Operations

Location: Sonoma County

Salary: $90,000-$100,000 DOE

***Must Have Experience in Michelin-Starred Kitchens***

Position Overview

We are seeking a talented and passionate Events & Experience Chef to lead the culinary execution of exceptional on-site and off-site events within a highly regarded, Michelin-Starred hospitality environment.

Reporting to the Owner/Head Chef, this individual will oversee all aspects of event culinary operations, including menu development, preparation, execution, staffing, and team leadership. The ideal candidate will bring a strong fine dining background, creativity, exceptional organizational skills, and a commitment to culinary excellence, sustainability, and genuine hospitality.

The Events & Experience Chef will also play an important role in mentoring and developing the events culinary team while maintaining the highest standards of quality, consistency, and operational efficiency.

Key Responsibilities

Menu Development & Culinary Innovation

• Collaborate with senior culinary leadership on research, development, and creation of innovative event menus.
• Partner with the Events Management team to develop customized culinary offerings tailored to individual events and guest preferences.
• Contribute creative ideas and recommendations that reflect the organization's culinary philosophy and commitment to excellence.
• Coordinate sourcing and purchasing from local farms, specialty purveyors, and approved vendors.
• Incorporate seasonal ingredients and sustainable culinary practices into menu development and execution.

Event Execution & Culinary Operations

• Oversee culinary preparation and execution for all on-site and off-site events.
• Ensure exceptional consistency, presentation, flavor, and quality across all culinary offerings.
• Coordinate event menus, purchasing, staffing, production schedules, preparation, and plating.
• Maintain established recipes, portioning standards, and quality expectations.
• Lead kitchen execution during events, including expediting and coordinating service as needed.
• Collaborate closely with front-of-house and service teams to ensure seamless event execution and exceptional guest experiences.
• Maintain a hands-on presence in the kitchen, providing direct culinary leadership and operational support.

Team Leadership & Development

• Lead, supervise, and mentor the events culinary team.
• Establish clear expectations regarding culinary standards, professionalism, performance, and accountability.
• Provide ongoing training, coaching, feedback, and performance evaluations.
• Foster a positive, collaborative, and professional kitchen culture.
• Encourage continued education in culinary techniques, food, wine, agriculture, and hospitality.
• Partner with Human Resources and senior culinary leadership on employee development, training materials, safety programs, and performance management.
• Ensure consistent adherence to company policies, procedures, and operational standards.

Labor Management & Operational Efficiency

• Develop and manage staffing schedules based on event volume and operational requirements.
• Monitor labor costs while maintaining appropriate staffing levels and service standards.
• Adjust staffing and production schedules to accommodate changing business demands.
• Review and approve payroll in accordance with established procedures.
• Support employee performance management and corrective action processes in collaboration with Human Resources.
• Identify opportunities to improve operational efficiency, productivity, and cost management.

Quality Control, Food Safety & Compliance

• Maintain the highest standards of food quality, presentation, sanitation, and kitchen organization.
• Ensure compliance with all applicable local, state, and federal health and food safety regulations.
• Oversee proper food handling, storage, labeling, and allergen management procedures.
• Conduct regular inspections of kitchen stations, equipment, and work areas.
• Identify and address potential food safety, sanitation, and workplace hazards.
• Maintain consistent execution of established recipes, culinary procedures, and quality control standards.

Collaboration & Continuous Improvement

• Work closely with culinary leadership, event management, and operations teams to support successful events and guest experiences.
• Participate in management meetings, operational planning, and departmental initiatives.
• Identify opportunities to improve culinary execution, guest satisfaction, team effectiveness, and operational systems.
• Maintain open communication with leadership and colleagues.
• Demonstrate flexibility and a willingness to support additional culinary and operational responsibilities as needed.

Qualifications & Experience

• Minimum 4 years of experience in Michelin-starred and/or fine dining restaurants.
• Minimum 2 years of culinary management experience in a fine dining or upscale hospitality environment.
• Demonstrated experience in event culinary operations, menu development, and high-level food preparation.
• Strong understanding of culinary techniques, ingredient sourcing, food safety, and kitchen operations.
• Proven ability to lead, motivate, and develop culinary teams.
• Exceptional organizational and time-management skills, with the ability to manage multiple priorities under pressure.
• Strong communication and interpersonal skills, with a collaborative leadership approach.
• Creative problem-solving abilities and sound professional judgment.
• Experience with kitchen management systems, basic accounting, and computer applications.
• Proficiency with Google Workspace, including Gmail, Calendar, Sheets, and related applications.
• Strong commitment to quality, hospitality, professionalism, and operational excellence.
• Flexibility to work evenings, weekends, holidays, and extended hours as required by business needs.

Compensation & Benefits

• Base Salary: $90,000–$100,000 annually
• Medical, dental, and vision insurance
• Paid time off, including vacation, sick leave, and mental health days
• Employee dining and wine discounts
• Opportunities for career advancement within a growing hospitality organization
• Equal Employment Opportunity #AA