Executive Sous Chef: Lead High-Volume Meal Production

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

Job summary

The Maryland Food Bank is hiring an Executive Sous Chef to lead daily FoodWorks meal operations in our Baltimore kitchen. You will supervise the kitchen team, ensure production meets quality, nutrition, and safety standards, and partner with the Executive Chef on menus and process improvements.

Ideal candidates have five years of high-volume kitchen experience, strong leadership, and a ServSafe Manager Certification within 90 days of hire; the role requires hands-on, collaborative problem

Qualifications

• High school diploma or equivalent with supervisory experience.
• Five years in high-volume kitchen; two years leadership preferred.
• Must understand HACCP, safety, sanitation, and quality control.
• Ability to read and scale recipes; manage inventories and costs.
• Strong communication, problem solving, and decision making.

Responsibilities

• Lead daily kitchen operations, ensuring efficient, timely, and high-quality meal production.
• Supervise, coach, and develop kitchen staff; set clear safety and performance expectations.
• Oversee meal production to meet recipes, portions, nutrition, and quality standards.
• Maintain production schedules, priorities, and staffing insights.
• Ensure compliance with food-safety, HACCP, sanitation, allergen, and health-department rules.
• Monitor inventory, usage, waste, and ordering to support production needs.
• Coordinate allergen substitutions and document safe production practices.
• Support menu planning and development of recipes and production procedures.
• Identify improvements in quality, efficiency, and resource utilization.

Skills

Leadership

Food safety

HACCP

Menu planning

Staff coaching

Communication

Problem-solving

Safety training

Inventory management

ServSafe Manager Certification

Education

High school diploma or equivalent

ServSafe Manager Certification

Tools

Commercial kitchen equipment

Job description

The Maryland Food Bank is hiring an Executive Sous Chef to lead daily FoodWorks meal operations in our Baltimore kitchen. You will supervise the kitchen team, ensure production meets quality, nutrition, and safety standards, and partner with the Executive Chef on menus and process improvements.

Ideal candidates have five years of high-volume kitchen experience, strong leadership, and a ServSafe Manager Certification within 90 days of hire; the role requires hands-on, collaborative problem