Executive Chef & Culinary Ops Leader for High-Volume Events

Hospitality Confidential; Baltimore (MD); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Profit sharing

Health Reimbursement

IRA Company match

Paid time off

Sick Time

Job summary

Hospitality Confidential is seeking an Executive Chef & Director of Culinary Operations to lead a premier full‑service off‑premise catering company in central Maryland. You will drive culinary vision, oversee all commissary operations, and shape a culture of coaching and continuous learning, guiding growth from $5M to $10M.

You will recruit, mentor, and develop a high‑performing team, establish standardized recipes and systems, and partner across departments to deliver exceptional client

Qualifications

• 7+ years of progressive culinary leadership experience.
• Executive Chef or Executive Sous Chef experience in a high-volume environment.
• Proven success leading large-scale culinary production and kitchen operations.
• Off-premise catering experience strongly preferred.
• Hotel banquet, luxury hospitality, country club, convention center, or large-event culinary experience is highly desirable.
• Demonstrated success recruiting, mentoring, coaching, and developing culinary teams.
• Strong financial acumen with experience managing food cost, labor, purchasing, inventory, and departmental budgets.
• Spanish language proficiency is strongly preferred.

Responsibilities

• Establish and execute culinary vision while driving menu innovation and seasonal offerings.
• Lead all commissary kitchen operations supporting weddings, corporate events, galas, and large-scale catered functions.
• Recruit, mentor, coach, and develop a high-performing culinary team while building future leaders.
• Develop standardized recipes, production systems, plating standards, and operational best practices.
• Partner with Sales, Operations, Beverage, Pastry, and Ownership to deliver exceptional client experiences.
• Oversee purchasing, vendor relationships, inventory management, and production scheduling.
• Maintain food safety, sanitation, HACCP compliance, and overall kitchen organization.
• Drive continuous improvement in operational systems, production efficiency, and quality standards.
• Oversee kitchen facility maintenance, preventative equipment programs, and capital improvement recommendations.
• Manage departmental financial performance, including food cost, labor, purchasing, budgeting, and profitability.

Skills

Culinary leadership

High-volume production

Menu development

Budgeting & cost control

Team leadership & mentoring

Off-premise catering

Spanish language

Education

Culinary degree

Job description

Hospitality Confidential is seeking an Executive Chef & Director of Culinary Operations to lead a premier full‑service off‑premise catering company in central Maryland. You will drive culinary vision, oversee all commissary operations, and shape a culture of coaching and continuous learning, guiding growth from $5M to $10M.

You will recruit, mentor, and develop a high‑performing team, establish standardized recipes and systems, and partner across departments to deliver exceptional client