Find & Apply For Chef Jobs in Hagerstown, Maryland

Head Chef / Kitchen Executive Confidential Restaurant Opportunity Full Time | Salaried | 55-60 Hours Onsite per Week Position Overview An established, high-volume restaurant is seeking an experienced and hands-on Head Chef to lead kitchen operations under the supervision of the General Manager. This is a confidential search for a strong culinary leader who can deliver consistent food quality, maintain an exceptionally clean and organized kitchen, control costs, and build a professional, accountable team. The Head Chef will be expected to lead from the kitchen floor, especially during peak service periods. This is not primarily an administrative position. The successful candidate will be actively involved in preparation, cooking, expediting, quality control, sanitation, training, and daily kitchen execution. This is a salaried leadership position requiring approximately 55-60 hours onsite each week, including evenings, weekends, and holidays as business needs require. Key Responsibilities Lead all daily back-of-house operations, including preparation, production, service, sanitation, and closing procedures. Maintain consistent food quality, portioning, flavor, temperature, and presentation. Be present and actively supervise the cooking line during high-volume service periods. Recruit, train, schedule, coach, and evaluate cooks, dishwashers, preparation staff, and other kitchen employees. Establish clear expectations for cleanliness, personal hygiene, uniforms, attendance, professionalism, and performance. Maintain a meticulously clean, organized, inspection-ready kitchen at all times. Enforce food-safety procedures, including proper storage, labeling, rotation, temperature monitoring, and prevention of cross-contamination. Reduce unnecessary waste through accurate preparation, portion control, and inventory management. Monitor equipment condition and coordinate maintenance or repairs when necessary. Enforce recipes, preparation standards, checklists, and kitchen procedures. Address performance issues promptly, professionally, and consistently. Foster a respectful, disciplined, and team-oriented kitchen culture. Required Qualifications At least ten years of progressive professional kitchen experience. Previous experience as a Head Chef, Executive Chef, Kitchen Manager, Sous Chef, or comparable culinary leader. Demonstrated ability to manage a high-volume restaurant kitchen. Strong knowledge of food safety, sanitation, inventory control, labor management, and food-cost management. Ability to train employees and hold team members accountable to clearly defined standards. Strong leadership, communication (especially with GM and Owner), organization, and problem-solving skills. Food-safety certification. Preferred Qualifications Culinary degree or formal culinary training. Proven success improving food quality, cleanliness, ticket times, labor efficiency, or food costs. Compensation and Benefits Competitive annual salary based on experience and demonstrated ability. Performance-based advancement opportunities. Paid time off. Ideal Candidate The ideal candidate is a working chef and disciplined leader who takes personal ownership of every plate leaving the kitchen. This individual maintains high standards without compromising professionalism, and is willing to coach employees while holding the entire team accountable. We are particularly interested in candidates who value direct lines of communication with ownership, cleanliness, consistency, organization, food quality, attractive presentation, and professional appearance. Confidential Search This is a confidential recruitment process. Additional information about the restaurant, ownership, location, compensation, and operating concept will be provided to qualified candidates as they advance through the interview process. To be considered, please submit a résumé and a brief description of your experience leading a high-volume kitchen. Qualified candidates may also be asked to provide professional references and discuss measurable improvements they have made in food quality, kitchen cleanliness, labor management, or cost control. We are an equal opportunity employer and consider qualified applicants without regard to legally protected characteristics.

Pay:

$50,000.00 - $70,000.00 per year

Benefits:

Paid time off

Work Location:

In person