Executive Chef

Founding Farmers Restaurant Group; Maryland; On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Competitive pay

Health insurance plans

Dental and vision plans

Paid time off

401k with company match

Pregnancy and parental leave

Short-term disability insurance

Mental health support via ComPsych

Job summary

Founding Farmers Restaurant Group is seeking an Executive Chef to lead our culinary team, overseeing daily kitchen operations and driving hospitality excellence in a high-volume setting. You will translate concepts into consistent menu items, manage costs, and mentor staff to deliver superb guest experiences.

Responsibilities include hiring, training, scheduling, food safety, and maintaining brand quality across the restaurant to ensure exceptional guest satisfaction in a fast-paced environment.

Qualifications

• Experience managing in high-volume restaurants.
• Strong leadership and coaching abilities.
• Commitment to hospitality and guest satisfaction.

Responsibilities

• Interview, hire, train, develop, and retain culinary staff.
• Direct and supervise kitchen staff daily to company standards.
• Teach food allergy procedures and dietary restrictions.

Skills

High-volume leadership

Team development

Hospitality mindset

Food cost control

Operational supervision

Staff interviewing & training

Job description

EXECUTIVE CHEF

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $100k - $120k

Benefits & Perks

• Competitive pay
• Health insurance plans available for as low as $130 per month after 90 days of employment
• Dental and vision plans
• Paid time off
• Discounted shift meal and generous dining discount
• Company sponsored 401k
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program with resources for legal, financial, and life needs

WHAT OUR EXECUTIVE CHEFS DO

• Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees
• Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staff
• Identify, address, and document individual employee performance problems
• Understand, follow, and teach food allergy procedures and special orders/dietary restrictions
• Perform weekly inventory, ensuring that kitchen is well stocked
• Train and develop key employees for growth, advancement, and promotion
• Work with culinary team to develop and test new recipes
• Assign production duties to all kitchen staff
• Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets
• Achieve food and labor costs
• Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
• Foster an environment of hospitality in which all team members put the guest first in every situation
• Execute established food standards for overall guest satisfaction that meet or exceed company standards

WHAT YOU NEED TO BE AN EXECUTIVE CHEF

• Experience managing in high volume restaurants, with a minimum of five years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Demonstrated ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Fiscally responsible and experienced in achieving food and labor costs
• Love for all things food and beverage
• Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe to standard
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy