Executive Chef Prepared Foods and Culinary Innovation

St. Michaels Market; Saint Michaels (MD); On-site; USD 60,000 - 100,000; Full time

Job summary

A leading grocery store is seeking a visionary Executive Chef to lead culinary operations. The role involves menu development, team leadership, and ensuring high-quality food production while engaging with customers. Candidates should have a proven track record in culinary arts and possess strong leadership skills to drive cost-effective and innovative food solutions.

Benefits

Retirement

Dental insurance

Flexible schedule

Health insurance

Paid time off

Relocation bonus

Vision insurance

Competitive salary + performance-based bonuses

Qualifications

• Proven experience as an Executive Chef or high-level Sous Chef, preferably in retail/foodservice.
• Strong knowledge of current food trends, global flavors, and dietary needs.
• ServSafe or equivalent food safety certification.

Responsibilities

• Oversee culinary operations and ensure compliance with food safety standards.
• Create seasonal, trend-driven menus for various food sections.
• Train and manage kitchen staff, line cooks, and prep teams.

Skills

Leadership

Menu Development

Customer Engagement

Communication

Organizational Skills

Education

Culinary degree or equivalent experience

Job description

Benefits:

Retirement

Competitive salary

Dental insurance

Flexible schedule

Health insurance

Paid time off

Relocation bonus

Vision insurance

Position Summary:

We are seeking a talented and visionary Executive Chef to lead our culinary operations within a dynamic grocery store environment. The ideal candidate will have a strong background in scratch cooking, menu development, team leadership, and retail-ready food production. You will be responsible for overseeing all prepared foods, hot bar, deli, bakery collaborations, grab-and-go offerings, and seasonal culinary initiatives, ensuring quality, consistency, and profitability.

Key Responsibilities:

Menu Development & Innovation

Create seasonal, trend-driven menus for hot bar, salad bar, deli, and grab-and-go sections.

Develop recipes that are scalable, cost-effective, and meet dietary/lifestyle needs (e.g., vegan, gluten-free).

Operational Leadership

Supervise all culinary operations, including food prep, presentation, sanitation, and service.

Train and manage kitchen staff, line cooks, and prep teams.

Ensure compliance with food safety standards (FDA, local health codes, HACCP).

Cross-Department Collaboration

Partner with store managers, bakery, meat, and produce departments to drive culinary synergies.

Support marketing and in-store promotions with culinary events and sampling programs.

Cost & Quality Control

Monitor food cost, labor cost, and shrink to meet or exceed department goals.

Maintain high-quality standards for ingredients, production, and presentation.

Customer Engagement

Act as a culinary ambassador for the store—engage with customers and provide culinary advice and tastings.

Respond to customer feedback and adapt offerings accordingly.

Qualifications:

Proven experience as an Executive Chef or high-level Sous Chef, preferably in a retail or foodservice environment.

Culinary degree or equivalent experience required.

Strong knowledge of current food trends, global flavors, and special diets.

Experience with cost control, inventory systems, and staff scheduling.

Excellent leadership, communication, and organizational skills.

ServSafe or equivalent food safety certification required.

Physical Requirements:

Ability to stand for extended periods and lift up to 50 lbs.

Comfortable working in a fast-paced, high-volume kitchen setting.

Flexible schedule, including early mornings, evenings, weekends, and holidays as needed.

Benefits:

Competitive salary + performance-based bonuses

Health, dental, and vision insurance

Paid time off and holidays