Executive Sous Chef: Lead High-Volume Meal Production

Maryland Food Bank, Inc.; Baltimore, Northern (MD, KY); Hybrid; USD 41,000 - 45,000; Full time

Job summary

Maryland Food Bank is seeking an Executive Sous Chef in Baltimore, MD. The role partners with the Director of Meals Program & Logistics to lead daily FoodWorks meal operations, supervise kitchen staff, oversee production and safety, and ensure meals meet quality and nutrition standards.

The position requires 5+ years in food-service and 2+ years in culinary leadership, ServSafe certification, and a strong focus on continuous improvement in menus and efficiency.

Qualifications

• High school diploma or equivalent.
• 5+ years in a high-volume kitchen or meal-production environment.
• 2+ years of culinary leadership or supervisory experience.
• Experience supervising and developing kitchen staff.
• Strong knowledge of high-volume food production, equipment, sanitation, and QA.

Responsibilities

• Lead daily kitchen operations ensuring efficient, timely, and high-quality meal production.
• Supervise and coach kitchen staff; set safety and performance expectations.
• Oversee meal production meeting recipes, portions, nutrition, and quality standards.
• Maintain production schedules and priorities for the kitchen team.
• Ensure compliance with food-safety, HACCP, sanitation, allergen, and health-department requirements.
• Monitor inventory and ordering to support production needs.
• Coordinate allergen substitutions and safe production practices.
• Support menu planning and development of recipes and procedures.
• Identify improvements to quality, efficiency, and waste reduction.
• Serve as operational partner to Executive Chef with updates on production and staffing.

Skills

High-volume cooking

Culinary leadership

Food safety & HACCP

Menu planning

Staff coaching

Recipe scaling

Inventory control

Quality control

Problem solving

ServSafe Manager Certification

Education

High school diploma or equivalent

Job description

Maryland Food Bank is seeking an Executive Sous Chef in Baltimore, MD. The role partners with the Director of Meals Program & Logistics to lead daily FoodWorks meal operations, supervise kitchen staff, oversee production and safety, and ensure meals meet quality and nutrition standards.

The position requires 5+ years in food-service and 2+ years in culinary leadership, ServSafe certification, and a strong focus on continuous improvement in menus and efficiency.