Italian Fine-Dining Sous Chef — Lead & Create Menus

Keswick Multicare Inc; Baltimore (MD); On-site; USD 32,000 - 34,000; Full time

Job summary

Keswick Multicare Inc in Baltimore is seeking a Sous Chef to support the Executive Chef in a fine dining kitchen within a nonprofit aging services setting. You will help develop menus, supervise prep, and uphold top hygiene and food-safety standards.

You’ll lead kitchen staff during service, manage inventory, coordinate with suppliers, and drive continual process improvements to deliver an exceptional dining experience for residents and guests.

Qualifications

• Proven experience as a Sous Chef or similar role in a fine dining or upscale restaurant environment.
• Strong knowledge of Italian cuisine and menu planning.
• Expertise in food preparation, recipe development, and kitchen management.
• Familiarity with hygiene and food safety regulations applicable in the United States.
• Ability to lead and motivate a diverse kitchen team under high-pressure conditions.

Responsibilities

• Assist the Executive Chef in planning and developing menus that reflect creativity and seasonal availability, with a focus on Italian cuisine.
• Supervise and coordinate daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality.
• Manage kitchen staff schedules, training, and performance to maintain a motivated and efficient team.
• Ensure strict adherence to hygiene, safety, and sanitation standards in compliance with health regulations.
• Monitor inventory levels, order supplies as needed, and minimize waste to optimize kitchen efficiency and cost control.

Skills

Italian cuisine

Menu planning

Kitchen leadership

Food safety

Education

Culinary degree or certification

Job description

Keswick Multicare Inc in Baltimore is seeking a Sous Chef to support the Executive Chef in a fine dining kitchen within a nonprofit aging services setting. You will help develop menus, supervise prep, and uphold top hygiene and food-safety standards.

You’ll lead kitchen staff during service, manage inventory, coordinate with suppliers, and drive continual process improvements to deliver an exceptional dining experience for residents and guests.