Executive Sous Chef — Lead High-Volume Meal Production

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

Job summary

The Maryland Food Bank is seeking an Executive Sous Chef in Baltimore, MD to lead daily meal production in a high-volume kitchen. You will supervise kitchen staff, ensure food safety and quality, and collaborate with the Director and Executive Chef to improve menus and procedures.

Responsibilities include overseeing production scheduling, recipe standardization, inventory control, allergen handling, and staff development.

Qualifications

• Five years of food-service experience in a high-volume kitchen.
• Two years of culinary leadership or supervisory experience.
• Experience supervising kitchen staff and ensuring safety/quality.

Responsibilities

• Lead daily kitchen operations to ensure timely, high-quality meals.
• Supervise, coach, and develop kitchen staff with clear safety expectations.
• Oversee production, portions, nutrition, and quality standards.
• Maintain production schedules and prioritization for the team.
• Ensure HACCP, sanitation, allergen controls, and health-department compliance.
• Monitor inventory, usage, waste, and ordering to support production.

Skills

High-volume kitchen operations

Leadership & supervision

Food safety & sanitation

Recipe reading & scaling

Communication & training

Education

High School Diploma or equivalent

Job description

The Maryland Food Bank is seeking an Executive Sous Chef in Baltimore, MD to lead daily meal production in a high-volume kitchen. You will supervise kitchen staff, ensure food safety and quality, and collaborate with the Director and Executive Chef to improve menus and procedures.

Responsibilities include overseeing production scheduling, recipe standardization, inventory control, allergen handling, and staff development.