Executive Chef

Goodwin Recruiting; Potomac (MD); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Vacation 12 days accrual

5 paid holidays

6 sick days

Medical, dental, vision insurance

Life insurance

Short-term disability

FSAs

401(k) with possible match

Job summary

Goodwin Recruiting is seeking an Executive Chef for a respected private college preparatory day school. You will lead a culinary team to deliver innovative, sustainable dining experiences that align with the school's culture and goals.

You will manage daily production, staff development, and compliance with safety standards in a high-quality food service operation, emphasizing student satisfaction and community values.

Qualifications

• Associate degree or five years of related food service experience.
• 3–5 years of Executive Chef experience.
• Five years in contract food service, high-end catering, or high-volume dining and multi-unit management.
• ANSI Food Protection Manager, Alcohol, and Allergen certifications.
• Proficient in commercial kitchen equipment maintenance.
• Experience with budgeting, food cost control, inventory management, and vendor relations.
• Strong understanding of food safety, sanitation regulations, and staff training.
• Competency in economic and accounting principles related to food service.
• Familiarity with sustainable food practices and current culinary trends.

Responsibilities

• Lead daily food production, menu creation, and innovation for meals, catering, and retail venues.
• Manage and develop culinary and production staff through coaching, training, and performance evaluation.
• Maintain food safety, allergen management, sanitation, and regulatory compliance standards at all times.
• Oversee inventory control, purchasing, vendor relationships, and cost management to meet budget goals.
• Customize menus using locally sourced and sustainable ingredients to enhance the dining program.
• Collaborate with school leadership to align dining services with institutional priorities and special events.
• Ensure kitchen cleanliness and facility upkeep, including supervising cleaning schedules and equipment maintenance.
• Implement continuous improvements to reduce waste and environmental impact.

Skills

Leadership

Budgeting

Food safety

Allergen management

Vendor relations

Staff training

Menu development

Sustainability

Communication

Education

Associate degree

Five years related food service experience

3–5 years Executive Chef experience

ANSI Food Protection Manager certification

Allergen certifications

Tools

Kitchen equipment maintenance

Job description

Executive Chef

Join a respected private college preparatory day school as an Executive Chef, leading a culinary team to deliver exceptional, innovative dining experiences that align with the school’s community and culture. This role offers an opportunity to impact student satisfaction while managing a high-quality food service operation focused on sustainability and excellence.

Executive Chef Benefits & Compensation

• Competitive salary of $90,000 annually
• Approximately 12 days of accrued vacation, plus 5 paid holidays and 6 sick days per year
• Comprehensive medical, dental, and vision insurance
• Company-provided term life insurance and short-term disability coverage
• Flexible Spending Accounts (FSAs)
• 401(k) retirement plan eligibility with possible company match

Executive Chef Requirements & Qualifications

• Associate's degree or at least five years of related food service experience
• 3 to 5 years of Executive Chef experience
• Minimum of five years in contract food service operation, high-end catering, high-volume dining, and multi-unit management
• ANSI Food Protection Manager, Alcohol, and Allergen certifications
• Proficient in commercial kitchen equipment and maintenance
• Experience with budgeting, food cost control, inventory management, and vendor relations
• Strong understanding of food safety, sanitation regulations, and staff training
• Competency in economic and accounting principles related to food service
• Familiarity with sustainable food practices and current culinary trends

Executive Chef Day-to-Day Responsibilities

• Lead daily food production, menu creation, and innovation for meals, catering, and retail venues
• Manage and develop culinary and production staff through coaching, training, and performance evaluation
• Maintain food safety, allergen management, sanitation, and regulatory compliance standards at all times
• Oversee inventory control, purchasing, vendor relationships, and cost management to meet budget goals
• Customize menus using locally sourced and sustainable ingredients to enhance the dining program
• Collaborate with school leadership to align dining services with institutional priorities and special events
• Ensure kitchen cleanliness and facility upkeep, including supervising cleaning schedules and equipment maintenance
• Implement continuous improvements to reduce waste and environmental impact

This role requires strong leadership, excellent communication skills, and a genuine commitment to delivering high-quality dining experiences in an educational environment dedicated to excellence.