M
Executive Chef
Salary & Market Data
Matched to BLS occupational data · Maryland
Job Description
Key Responsibilities
Minimum Qualifications
Work Environment & Conditions
Reporting Structure
Security & Background Requirements
- Operational Management: Direct daily food service operations and ensure compliance with PWS and QASP standards.
- Menu Planning & Nutrition: Develop menus aligned with USDA and dietary guidelines; accommodate special diets. Knowledge of creating and writing catering and banquet menus.
- Compliance & Food Safety: Maintain HACCP, FDA Food Code, OSHA compliance, and sanitation logs.
- Staff Supervision & Training: Supervise staff, develop schedules, and provide training.
- Financial & Inventory Control: Manage food/labor costs, procurement, inventory and par levels.
- Quality Assurance: Ensure food quality and customer satisfaction; coordinate with Food and Beverage Director.
- Equipment & Facility Oversight: Maintain kitchen equipment and cleanliness.
Minimum Qualifications
- 5–10 years culinary experience with 3+ years in supervision.
- Experience in high-volume food service operations.
- ServSafe Manager Certification or equivalent.
Work Environment & Conditions
- Fast-paced kitchen environment.
- Standing for long periods; lifting up to 50 lbs.
- Variable schedule including potential night and weekend events.
Reporting Structure
- Reports to: Food Service Director
- Supervises: Kitchen staff and food service workers
Security & Background Requirements
- Must pass background checks and comply with site security requirements.
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