Executive Chef

Executive Chef Private Listing Cobb Island, MD Full Time • Salary ($60k - $75k)

Expires:

Jul 8, 2026 Be an early applicant Required Years of Experience 5 years

Job Details Reports To:

Restaurant Owners Position Type:

 Full-Time, Exempt Job Summary The Executive Chef is the visionary and operational leader of our BOH, responsible for directing all kitchen operations, menu curation in partnership with the owners, and financial performance. This role requires a seasoned professional who can balance culinary creativity with strict fiscal discipline. The ideal candidate will inspire a high-performing kitchen team, maintain exceptional standards of food quality and presentation, and manage food and labor costs to maximize profitability while ensuring an unforgettable guest experience. Core Responsibilities Culinary Vision & Menu Development Design, test, and implement innovative menus and daily specials that align with the restaurant's concept, seasonal availability, and guest preferences. Establish exact recipes, portion controls, plating guides, and costing for all menu items to ensure consistency and profitability. Stay ahead of industry trends, sourcing high-quality ingredients and maintaining strong relationships with local purveyors and vendors. Financial Management & Operational Controls Assume full accountability for BOH (Back of House) financial targets, actively managing food cost percentages, labor metrics, and operational expenses. Oversee total inventory management, including purchasing protocols, waste tracking, and monthly inventory counts. Analyze sales data and menu engineering to optimize profitability and adjust ordering and prep levels accordingly. Leadership, Training & Talent Development Recruit, hire, train, and mentor all kitchen personnel, including the Sous Chef, line cooks, and prep team. Establish a positive, respectful, and high-energy kitchen culture rooted in accountability, professional growth, and teamwork. Create efficient staff schedules that balance labor budget constraints with peak operational volume needs. Food Safety, Compliance & Kitchen Maintenance Enforce the highest standards of cleanliness, sanitation, and safety throughout all kitchen, storage, and receiving areas. Ensure full compliance with local health department regulations, safety protocols, and HACCP plans. Oversee the preventative maintenance, cleanliness, and safe operation of all commercial kitchen equipment.

Skills & Qualifications Experience:

 3-5+ years of experience as an Executive Chef or high-performing Head Sous Chef in a high-volume, premium, or scratch-kitchen environment.

Business Acumen:

 Advanced understanding of restaurant financial operations, P&L management, menu costing, and inventory software.

Leadership:

 Proven track record of building, coaching, and retaining a cohesive, disciplined kitchen team.

Communication:

 Strong interpersonal and organizational skills, with a collaborative approach to partnering with Front of House (FOH) management.

Certifications:

 Active Food Protection Manager certification (e.g., ServSafe) is required; culinary arts degree or apprenticeship is a plus but not required.

Physical Requirements:

 Ability to work flexible hours (including nights, weekends, and holidays), stand for long periods, and lift up to 50+ lbs. Key Performance Indicators (KPIs)

Financial Performance:

 Consistently meeting or beating budgeted food cost and BOH labor cost targets.

Guest Satisfaction:

 Maintaining high culinary ratings, low ticket return rates, and exceptional food consistency.

Team Retention:

 Minimizing BOH staff turnover through effective training, mentorship, and leadership.

Regulatory Compliance:

 Achieving flawless scores on local health department inspections and internal audits.

Compensation Details Compensation:

Salary ($60,000.00 - $75,000.00)

Benefits & Perks:

Potential Bonuses, Dining Discounts Required Skills Leadership Teamwork Creativity Attention to Detail Problem Solving Time Management Adaptability Mentorship