Executive Chef - Lead High-Volume Kitchen & Menu Innovation

Confidential Recruiting Partners; Baltimore (MD); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Paid Time Off

Paid Holidays

Tuition Assistance

Medical, Dental, and Vision

401(k) with company match

Professional Development Programs

Career development opportunities

Job summary

Confidential Recruiting Partners is searching for an experienced Executive Chef to lead culinary operations in a high-volume dining environment. This position entails overseeing kitchen operations, ensuring food quality standards, and managing a diverse culinary team to provide exceptional service.

The ideal candidate will have strong culinary expertise and leadership experience, with responsibilities that include budget monitoring, menu development, and maintaining food safety compliance.

Qualifications

• ServSafe Certification is required.
• Ability to work effectively in a fast-paced environment.
• Strong background in menu planning, food production, and kitchen operations.
• 1-3 years of experience leading culinary teams in a high-volume foodservice environment.

Responsibilities

• Supervise, coach, and develop culinary team members.
• Manage inventory, purchasing, and vendor relationships.
• Monitor food and labor costs while driving operational efficiencies.
• Lead and manage daily kitchen and food production operations.
• Ensure consistent food quality and service delivery.

Skills

Leadership skills

Menu planning

Food safety knowledge

Inventory management

Communication skills

Education

Associate's or Bachelor's degree

Job description

Confidential Recruiting Partners is searching for an experienced Executive Chef to lead culinary operations in a high-volume dining environment. This position entails overseeing kitchen operations, ensuring food quality standards, and managing a diverse culinary team to provide exceptional service.

The ideal candidate will have strong culinary expertise and leadership experience, with responsibilities that include budget monitoring, menu development, and maintaining food safety compliance.