Senior Executive Chef: Lead High-Volume Scratch Kitchen

Paycom - ATS; Columbia (MD); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Employer-paid health insurance

401(k) plan

Paid time off

Complimentary dining privileges

Leadership development & training

Quarterly bonus opportunities

Job summary

Blueridge Restaurant Group is seeking an experienced Executive Chef to lead a high-volume, scratch kitchen renowned for culinary excellence. You will mentor staff, uphold uncompromising quality, and drive operational performance with integrity and accountability.

The role emphasizes developing people, leading with hands-on style, and delivering memorable dining experiences while managing cost and quality to support business growth.

Qualifications

• Five+ years of Executive Chef or Executive Sous Chef experience in a high-volume, upscale casual or fine dining restaurant.
• Minimum education level of a completed Associate’s Degree.
• ServSafe certification preferred.

Responsibilities

• Lead all kitchen operations maintaining the highest standards of quality, consistency, presentation and execution.
• Champion food safety, sanitation, cleanliness, and organization throughout the kitchen.
• Lead recruitment, training, development, and retention of culinary professionals.
• Manage food cost, labor cost, inventory, purchasing and waste to achieve financial goals.
• Collaborate with General Manager to achieve operational, financial and guest satisfaction goals.

Skills

Culinary leadership

Team development

Coaching & mentoring

Food safety

Menu development

Cost control

Communication

Operations management

Education

Associate’s Degree

Tools

Toast POS

Job description

Blueridge Restaurant Group is seeking an experienced Executive Chef to lead a high-volume, scratch kitchen renowned for culinary excellence. You will mentor staff, uphold uncompromising quality, and drive operational performance with integrity and accountability.

The role emphasizes developing people, leading with hands-on style, and delivering memorable dining experiences while managing cost and quality to support business growth.