Executive Chef

The Executive Chef serves as the senior culinary leader responsible for all back-of-house operations, culinary excellence, team development, food safety, and financial performance. This position partners closely with the General Manager to drive guest satisfaction, profitability, employee engagement, and operational excellence within a high-volume restaurant. We are seeking an Executive Chef to join our team, leading a $10M+ restaurant in the Baltimore Area.

The Executive Chef leads all culinary team members through a culture of accountability, respect, continuous improvement, and hospitality while ensuring consistent execution of restaurant standards.

• Lead all culinary operations with a focus on food quality, consistency, innovation, and guest satisfaction.
• Ensure all menu items meet established recipe, preparation, and presentation standards.
• Protect and elevate the culinary brand.
• Collaborate on menu development, seasonal features, and limited-time offerings.
• Monitor food trends and recommend enhancements that align with company objectives.

• Manage culinary operations to achieve approved food cost, labor cost, and prime cost targets.
• Develop action plans when financial targets are not achieved.
• Analyze weekly and monthly operating reports.
• Manage inventory levels and purchasing practices to maximize profitability.
• Partner with operations leadership to support annual budgeting and forecasting processes.
• Drive productivity initiatives while maintaining guest experience standards.

• Recruit, train, coach, and develop culinary managers and hourly team members.
• Establish clear performance expectations and accountability standards.
• Conduct regular performance reviews and development discussions.
• Identify and develop future leaders through succession planning.
• Foster a culture of engagement, inclusion, teamwork, and continuous learning.
• Maintain staffing levels appropriate for seasonal business demands.

• Ensure full compliance with company food safety standards and local health regulations.
• Maintain Serv Safe certification or equivalent credentials.
• Lead all health department inspections and corrective action planning.
• Oversee HACCP procedures where applicable.
• Ensure proper product handling, storage, labeling, and traceability practices.

• Establish systems that support consistency across all shifts.
• Oversee production planning and kitchen workflow.
• Monitor labor productivity and scheduling effectiveness.
• Ensure preventative maintenance programs are executed.
• Lead continuous improvement initiatives to increase efficiency.
• Utilize technology and reporting tools to improve operational performance.

• Partner with front-of-house leadership to deliver exceptional guest experiences.
• Monitor guest feedback and identify culinary-related improvement opportunities.
• Support guest recovery efforts when food-related issues occur.
• Maintain visibility during peak operating periods.
• Champion a hospitality-first mindset throughout the culinary team.
• Maintain emergency readiness and operational risk mitigation plans.

• 10+ years progressive culinary leadership experience.
• Minimum 3-5 years leading high-volume, full-service restaurant operations exceeding $8M annual sales. Multi-unit experience preferred.
• Demonstrated success managing large culinary teams.
• Strong financial acumen with experience managing food, labor, and operating costs.
• Experience with inventory, purchasing, and culinary technology platforms. New platform rollout experience preferred
• Proven ability to recruit, train, and develop high-performing teams.
• Strong communication, coaching, and conflict-resolution skills.
• Ability to thrive in a fast-paced, guest-focused environment

• Stand for the majority of work shifts
• Lifts, carries and moves up to 50 pounds
• Bends, reaches, stoops and kneels throughout the shift
• Perform repetitive hand tasks including knife work, plating and equipment handling.
• Fast-paced – open kitchen environment with exposure to heat, steam, open flame and other kitchen elements.
• Wet floors, cleaning solutions, and walk-in cooler and freezer temperatures
• Schedule includes evenings, weekends and holidays based on business needs and event calendar.