Job Description
Executive Chef Selma's Catering & Events - 3.5 Lexington, KY Job Details Full-time $60,000 - $80,000 a year 22 hours ago Benefits Health insurance Dental insurance Vision insurance 401(k) matching Qualifications Vendor relationship building Cost management Teamwork Food hygiene Shift management Team development Operating kitchen equipment Senior leadership Time management Kitchen organization Interpersonal communication Full Job Description About Selma's Catering For more than two decades, Selma's has been a trusted name in Kentucky's culinary landscape, bringing people together through flavorful food, heartfelt hospitality, and seamless service. What began as a small family business rooted in Southern tradition has grown into a leading catering partner for corporate events, weddings, and celebrations of every kind. At Selma's, we believe great food should do more than taste good - it should create connection. We honor our heritage of warmth and quality while embracing modern innovation to deliver exceptional experiences from first bite to final detail.
Our mission is simple:
to create exceptional experiences through flavorful food, flawless service, and authentic hospitality. Whether serving an intimate dinner or a large-scale gathering, we approach every event with professionalism, creativity, and care, because we believe every client deserves an experience that feels personal, effortless, and deliciously memorable. Selma's operates across the full spectrum of food service, from small boxed lunch orders and intimate private dinners, to weddings, community gatherings, and corporate contract accounts, with the potential to produce up to ~1200 meals in a single day. We also operate a small but growing weekday retail café as part of our hospitality footprint. Position Summary The Executive Chef is the senior culinary leader at Selma's, responsible for menu development, food quality, kitchen financial performance, and the client-facing culinary experience, with day-to-day ownership of food production, ordering, inventory management, event execution, tastings, and kitchen labor efficiency. The Executive Chef works directly with ownership, the Managing Director, Operations Manager, and kitchen team to execute across catering, retail, and wholesale segments. This role may be a strong fit for either a senior chef ready to own the business side of the kitchen, or a culinary operations leader who wants to stay close to food quality, menu development, and event execution. This role is anticipated to be 70% production time in the kitchen, and 30% administrative time at a desk. Culinary Leadership and Kitchen Oversight Lead and participate in all culinary operations involving the kitchen team (line cooks and prep staff). Maintain standardized recipes, production procedures, and plating standards. Ensure food safety and sanitation compliance across all events and daily operations. Oversee production scheduling and kitchen workflow efficiency. Conduct daily pre-shift meetings to communicate event details, assignments, and expectations. Financial Performance and Food Cost Control Maintain overall food cost targets at a percentage mutually agreed upon with operations leadership and ownership. Utilize MarginEdge for inventory management, recipe costing, invoice processing, and food cost analysis. Conduct and oversee inventory counts accurately and on schedule. Analyze theoretical vs. actual food costs and implement corrective actions. Ensure recipe adherence and proper portion control throughout all operations. Vendor and Ordering Compliance Complete all food ordering through the approved primary vendor structure. Review invoices, pricing discrepancies, and vendor compliance regularly. Maintain vendor relationships and ensure timely ordering. Labor Management Maintain kitchen labor within company-approved labor percentage targets. Build efficient production schedules aligned with operational demands. Monitor overtime and staffing levels to ensure operational efficiency. Participate in hiring, onboarding, coaching, and performance evaluations. Train, mentor, and develop staff to improve skill level, efficiency, and teamwork. Menu Development and Innovation Lead all menu creation, development, seasonal updates, and culinary innovation initiatives. Develop menus for weddings, corporate catering, social events, and retail offerings. Ensure all menu items are operationally executable and financially viable while maintaining targeted food cost percentages. Partner with management and ownership on strategic menu direction and brand alignment. Client Relations and Tastings Serve as the primary culinary-facing representative for clients during tastings and menu consultations. Execute all client tastings alongside the Operations Manager. Communicate professionally with clients regarding menu customization, dietary needs, presentation, and event expectations during tastings, and with the Operations manager around client expectations pre and post-tastings. Event Execution Review all Banquet Event Orders (BEOs) and confirm menu, guest counts, and dietary needs. Break down recipes into production sheets and assign prep lists and timelines for each station. Conduct final quality checks before food leaves the kitchen. Serve as Event Captain for designated events. Oversee event culinary execution, presentation, timing, and service standards onsite. Coordinate with front-of-house leadership, bartenders, servers, rental companies, and venue staff. Act as a leadership representative during high-profile events and client interactions. Reporting Structure Reports To:
Managing Director and Ownership Direct Reports:
Line Cooks, Prep Staff Works Alongside:
Operations Manager and Business Manager Pay:
$60,000.00 - $80,000.00 per year Benefits:
401(k) matching Dental insurance Health insurance Vision insurance Work Location:
In person
