Executive Chef

Our client in Baltimore, MD, has an immediate opening for an Executive Chef on a direct-hire basis. Company Profile: Specialty Grocery Retailer Team Atmosphere and Environment Passion for Food and People Executive Chef: The Executive Chef will lead our culinary operations, overseeing the production of high-volume prepared foods, catering orders, and grab-and-go offerings. This role is responsible for ensuring excellence in food quality, safety, and presentation, while maintaining efficient and cost-effective kitchen operations. The Executive Chef will also guide, train, and inspire the kitchen team, fostering a culture of professionalism, creativity, and accountability. Responsibilities include: Oversee preparation and service of all menu items, ensuring adherence to recipes, food safety standards, portion control, and consistent quality. Maintain a clean, organized, and sanitary kitchen that complies with company policies, health codes, and industry safety standards. Manage food and labor costs through effective scheduling, training, and operational oversight to achieve budget goals. Lead recipe development, menu planning, sourcing, costing, and seasonal/holiday offerings while keeping a pulse on food trends. Direct daily kitchen operations, including opening and closing, storage management, and workflow organization. Monitor inventory levels; oversee ordering, receiving, and proper storage of food and supplies. Ensure all food items are presented attractively, with visual appeal and freshness. Recruit, supervise, train, and evaluate kitchen staff while promoting a positive, professional work environment. Partner with department managers, vendors, and staff to proactively address production or service issues. Develop and implement training programs to build staff expertise and uphold culinary standards. Enforce safety policies, ensuring staff consistently use appropriate protective equipment. Conduct routine sanitation audits and implement corrective actions when needed. Participate in industry trade shows and vendor meetings to identify products aligned with customer preferences. Manage the Sous Chef, Cooks, and Kitchen Staff Requirements: Minimum 5 years of experience as an Executive Chef or in a senior kitchen leadership role. Culinary Arts degree or equivalent culinary certification preferred. Strong knowledge of culinary arts, including modern trends and global influences. Expertise in food preparation, recipe design, and high-volume food service. Proven leadership skills with the ability to delegate effectively, motivate staff, and foster teamwork. Strong understanding of kitchen equipment, safety, and health regulations (HACCP/ServSafe). Demonstrated ability to manage budgets, control costs, and maintain operational efficiency. Excellent time management, organizational, and problem-solving skills; thrives under pressure. Outstanding interpersonal and communication skills with a polished, professional demeanor. Proficiency with Microsoft Office Suite for scheduling, inventory, and recipe recordkeeping. ServSafe Certification is highly preferred. Ability to work flexible shifts, including evenings, weekends, and holidays. Features and Benefits: Health, Dental, Life Insurance, AD&D, FSA, and more. Generous paid time off and employee discount programs Collaborative and supportive team environment.

#J-18808-Ljbffr