Event Executive Chef — Farmhouse at the Grand Colonial
By Landmark Hospitality | Hampton, NJ | Full-Time
About the Role
Farmhouse at the Grand Colonial is one of New Jersey's premier wedding and event destinations, and we're looking for an Event Executive Chef to lead its kitchen. This is a leadership role for a chef who takes pride in flawless execution at volume, someone who can deliver a plated dinner for 200 with the same care and precision as a wedding tasting for two.
You'll own the culinary operation: production planning, team leadership, and financial performance. You'll work closely with our event sales and planning teams to translate each client's vision into food that guests remember, and you'll be supported by the systems, purchasing power, and culinary leadership of By Landmark Hospitality, a family-owned group of 15+ restaurant, hotel, and event properties across New Jersey and Pennsylvania.
What You'll Do
- Lead the planning and execution of weddings, banquets, corporate functions, and special events from proposal through breakdown
- Execute seasonal, ingredient-driven menus tailored to client preferences while hitting food cost and quality targets
- Recruit, train, and lead a team, building a culture of accountability, mentorship, and pride in the craft
- Own purchasing, inventory, and production planning through our centralized platform, minimizing waste and protecting margin
- Partner with event planners and clients on tastings, custom menus, and dietary accommodations
- Uphold rigorous food safety, sanitation, and quality standards across every service
- Manage labor scheduling and event staffing to match business volume
- Contribute to company-wide culinary initiatives, seasonal menu launches, and brand standards alongside the corporate culinary team
What We're Looking For
- Proven experience as an Executive Sous Chef, or Event/Banquet Chef in a high-volume catering, banquet, or event operation
- Demonstrated ability to lead and develop culinary teams, we promote from within and expect our chefs to build the next generation
- Strong command of food cost, labor cost, and inventory management; comfort working within a prime cost accountability framework
- Deep knowledge of food safety regulations and sanitation standards (ServSafe certification a plus)
- Experience accommodating dietary restrictions and allergen protocols at scale
- Clear, professional communication with clients, planners, vendors, and leadership
- Weekend and evening availability consistent with an event-driven business
Why By Landmark
We are a culinary-first hospitality company. Our chefs aren't back-of-house support for a sales operation — they're the reason clients choose us. You'll have a real voice in menu direction, access to strong farm and vendor relationships, structured systems that make it possible to run a disciplined kitchen, and a clear path for growth across a portfolio of restaurants, hotels, and event properties.
Benefits include: competitive salary, health benefits, paid time off, dining privileges across By Landmark properties, and professional development opportunities.
By Landmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.
To apply: Submit your resume along with a brief note on the largest event operation you've led and what you're most proud of executing.
Pay: $59,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- Food provided
- Health insurance
- Paid time off
Work Location: In person
