Executive Chef

Bethyl Laboratories, Inc; Gambrills (MD); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Bonus structure

Job summary

Titan Hospitality Group is seeking an Executive Chef to lead dinner service and oversee kitchen operations at our MD/VA/DE locations. You will train staff, design menus, ensure quality and timely delivery of dishes, and maintain high standards of hygiene and safety.

The role emphasizes creative cuisine, cost control, staff development, and strong collaboration with the General Manager to drive guest satisfaction.

Qualifications

• Executive kitchen leadership experience
• Menu design and culinary innovation
• Staff training and performance coaching
• Food safety and hygiene compliance

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Oversee kitchen operations during dinner service.
• Train and coach kitchen staff and line cooks.
• Design menus, plan recipes, and plate presentation.
• Control inventory, food and labor costs, and purchasing.

Job description

POSITION: Executive Chef REPORTS TO: General Manager

COMPENSATION : Competitive base salary commiserates with experience & benefits program including medical and dental insurance. Bonus structure available.

POSITION SUMMARY

The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train and coach your team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes, and supervise overall kitchen operation during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

ESSENTIAL FUNCTIONS

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Controlling inventory and labor costs
• Maintaining budgets in place
• Adhering to Titan hospitality culture, values, and standard operating procedures
• Coach & development of Sous Chefs and hourly team members
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

I have read the above roles and responsibilities related to the Executive Chef position and agree that I can perform each of the required functions.

Location - Titan Hospitality Group-DE, MD or VA - MD - 985 Waugh Chapel Way