Executive Sous Chef: Lead High-Volume Meal Production

Maryland Food Bank; Arbutus (MD); On-site; USD 41,000 - 45,000; Full time

Job summary

Maryland Food Bank seeks an Executive Sous Chef to lead daily kitchen operations, supervise the team, and ensure high-quality, nutritious meals. The role focuses on production efficiency, menu development, and strict adherence to food-safety standards.

You will coordinate with the Director to align meals with program guidelines, supervise cooks, and drive continuous improvement in recipes and processes. Strong leadership and hands-on culinary skills are essential.

Qualifications

• High school diploma or equivalent required.
• At least five years in a high-volume kitchen or meal-production environment.
• At least two years in culinary leadership or supervisory roles.
• Knowledge of HACCP, sanitation, and quality control.

Responsibilities

• Lead daily kitchen operations with efficient, high-quality meal production.
• Supervise, coach, and develop kitchen staff; set safety, quality, teamwork expectations.
• Ensure recipes, portions, nutrition requirements, and quality standards are met.
• Maintain production schedules and prioritize kitchen tasks.
• Ensure compliance with food-safety regulations and allergen handling.
• Oversee inventory, ordering, and waste to support production needs.
• Contribute to menu planning and recipe standardization.
• Identify improvements to food quality and operational efficiency.

Skills

Kitchen supervision

Staff development

Recipe scaling

Food safety

High-volume production

Communication

Problem solving

Decision making

Education

High school diploma or equivalent

Job description

Maryland Food Bank seeks an Executive Sous Chef to lead daily kitchen operations, supervise the team, and ensure high-quality, nutritious meals. The role focuses on production efficiency, menu development, and strict adherence to food-safety standards.

You will coordinate with the Director to align meals with program guidelines, supervise cooks, and drive continuous improvement in recipes and processes. Strong leadership and hands-on culinary skills are essential.