Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Chef de Cuisine
Job
La Jetée
Baltimore, MD (In Person)
Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
53
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
The ecco/project team is looking for an Executive Chef or Chef de Cuisine to work with James Beard award-winning chef Spike Gjerde and Culinary Director Steven Kenny to lead a dynamic hotel F&B operation, with a all day Provencal French menu and strong events program. This is an exciting leadership role in a growing company, part of the management group for Woodberry Kitchen, Bar Dali, cafe Terracotta, and a forthcoming Italian market. La Jetée builds on the 20 year legacy at Woodberry Kitchen- sourcing directly from human scale, regenerative farms and driving measurable agricultural value to the region. The Chef de Cuisine will manage daily kitchen operations including prep and services, recruiting and training kitchen staff, establishing systems and processes, managing a seasonally evolving all day menu.
Responsibilities:
- Manage daily services including readiness, kitchen execution for a la carte dining and events, and efficient breakdown.
- Manage menu including cooking within the cuisine of Provence a la Lulu Peyraud overlayed with the best ingredients of the moment from our growers, seasonal updates, working with farm products, and satisfying guest demand.
- Work with teams across Ecco leadership, hotel ownership and management, and operational teams within the hotel; advocating for the business and the guest experience at La Jetée.
- Manage prep functions including ordering, receiving, processing product.
- Oversee kitchen spaces including ensuring spaces are clean and equipment is functional.
Qualifications:
- 5+ years working in professional culinary environments, 3 years minimum in leadership roles
- Preference for experience working in independent restaurants, boutique hotel F&B, and/or working with direct purchasing from growers