Executive Chef - Major Events

Ridgewells Catering; Bethesda (MD); On-site; USD 120,000 - 180,000; Full time

Job summary

Ridgewells Catering in Bethesda, MD, seeks an Executive Chef to lead culinary operations for the Major Events Division, including US Open catering. Responsible for menu development, food production, sourcing, and on-site finishing, with hands-on leadership.

You will oversee scheduling, payroll, inventory, cost controls, sanitation, HACCP, and staff training, ensuring quality and timely delivery across high-profile events.

Qualifications

• Degree from a post-secondary culinary arts training institute.
• At least five (5) years of proven management experience.
• Hands-on chef with strong culinary background.
• Strong verbal and written communication and employee relations skills.
• Ability to organize and prioritize work and to meet deadlines.
• Travel for this position is required, including US Open-related travel.

Responsibilities

• Maintains recipe standards to ensure that food is produced to specifications.
• Schedules regular kitchen employees and temporary employees in conjunction with business forecasts and predetermined budget.
• Oversee employees’ productivity to maximize efficiency and meet labor budgets.
• Reviews, approves and maintains payroll records for submission to the payroll department.
• Maintains food costs that have been pre-determined by management/budget.
• Assists Ridgewells Main Kitchen Executive Chef as needed.
• Responsible for inventory control, taking monthly inventories and ensuring product availability.
• Oversee menu planning, preparation of budgets, management of payroll, food cost control and other records for above listed accounts.
• Ensure sanitation standards and HACCP plans are followed.
• Hires, disciplines, appraises performance and terminates employees.
• Performs other duties to support business needs.

Skills

Team leadership

Culinary excellence

Menu development

Budgeting

Payroll oversight

Food safety

HACCP

Staff training

Communication

Inventory control

Education

Post-secondary culinary arts training

Tools

Excel

Job description

POSITION SUMMARYRidgewells, the exclusive caterer for the US Open (golf), is looking to hire an Executive Chef who would be responsible for managing, directing and overseeing all culinary aspects within the Major Events Division at Ridgewells, including the US Open catering operation.RESPONSIBILITIES: Other responsibilities include, but not limited to:Maintains recipe standards to ensure that food is produced to specifications.Schedules regular kitchen employees and temporary employees in conjunction with business forecasts and predetermined budget. (local contract accounts)Oversee employees’ productivity to maximize efficiency and meet labor budgets.Reviews, approves and maintains payroll records for submission to the payroll department.Maintains food costs that have been pre-determined by management/budget.Assists with/or personally prepares and executes client menu tastings.Responsible for menu development, recipe development, sourcing of products, purchasing, food production and finishing of food on site.Assures that foods prepared in an organized, efficient and timely manner with consistently high sanitation standards.Assures that established food preparation deadlines are met by effectively managing the employees.Expected to function as a hands-on chef as much as possible.Participates in the training of on-site culinary employees and ensures all on site systems and HAACP plans are being properly followed and maintained.Oversee menu planning, preparation of budgets, management of payroll, food cost control and other records for above listed accounts.Implement company policies within food production departments. Assists Ridgewells Main Kitchen Executive Chef as needed.Responsible for inventory control, taking monthly inventories of product and assures that food products needed for daily production are readily available.Responsible for ensuring entire staff practice safe and sanitary food handling procedures.Hires, disciplines, appraises performance and terminates employees. (local contract accounts)Performs other duties associated with the position that are reasonably assigned to support the overall needs of the businessDegree from a post-secondary culinary arts training institute.At least five (5) years of proven management record.Results-oriented. Rely on experience and judgment to plan and accomplish goals.Strong verbal and written communication and employee relation skills.Ability to organize and prioritize work and to meet deadlines.Strong culinary background / knowledgeStrong knowledge of computer applications.Travel for this position is required. Potentially several trips each year, each lasting 3 – 4 days. And travel required from late May to late June as needed for the US Open. Additional travel might be required pending additional events.BENEFITS:Health insuranceDental InsuranceVision InsuranceShort and Long-Term DisabilityLife insurancePaid time off401K Retirement Plan + Company match