Now Hiring - Executive Chef

Executive Chef – Baltimore, MD 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. Culinary Leadership & Brand Standards Lead all culinary operations with a focus on food quality, consistency, innovation, and guest satisfaction. 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. Financial & Business Performance Manage culinary operations to achieve approved food cost, labor cost, and prime cost targets. Develop action plans when financial targets are not achieved. Manage inventory levels and purchasing practices to maximize profitability. Partner with operations leadership to support annual budgeting and forecasting processes. 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. Food Safety & Risk Management Ensure full compliance with company food safety standards and local health regulations. Lead all health department inspections and corrective action planning. Establish systems that support consistency across all shifts. Oversee production planning and kitchen workflow. 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. 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 Strong communication, coaching, and conflict-resolution skills. Stand for the majority of work shifts 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.