Excutive Chef - Monday to Friday, No Weekends!
$70,000–$70,000 year
On-site · Baltimore, Maryland, United States
Job Summary
Executive Chef oversees daily production, food preparation, and presentation; plans and forecasts menus, analyzes costs, ensures budget compliance, and supervises culinary and utility staff. Responsible for recruiting, training, scheduling, and directing kitchen personnel; maintaining food quality and safety standards; managing inventory and equipment; and contributing to financial and client objectives. Requires High School Diploma/G.E.D. and culinary/associate degree, Food Protection Manager Certification, strong computer skills (Word/Excel/Outlook), and proven ability in customer service, financial analysis, and problem-solving; capable of communicating effectively in English and maintaining safety in a fast-paced kitchen environment.
Required Qualifications
- High School Diploma/G.E.D. equivalent
- Culinary or Associate’s degree in food service or related field
- Food Protection Manager Certification
- Demonstration of food safety knowledge and sanitation
- Computer proficiency with MS Word, Excel, and Outlook
- Strong customer service abilities; actively looks for ways to assist customers and coworkers
- Experience in analyzing financial reports
- Ability to communicate clearly and concisely, both orally and in writing
- Ability to problem solve
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