Executive Chef
Job Description
Our client in Baltimore, MD, has an immediate opening for an Executive Chef on a direct-hire basis.
Company Profile:
Specialty Grocery Retailer
Team Atmosphere and Environment
Passion for Food and People
Executive Chef:
The Executive Chef will lead our culinary operations, overseeing the production of high-volume prepared foods, catering orders, and grab-and-go offerings. This role is responsible for ensuring excellence in food quality, safety, and presentation, while maintaining efficient and cost-effective kitchen operations. The Executive Chef will also guide, train, and inspire the kitchen team, fostering a culture of professionalism, creativity, and accountability.
Oversee preparation and service of all menu items, ensuring adherence to recipes, food safety standards, portion control, and consistent quality.
Maintain a clean, organized, and sanitary kitchen that complies with company policies, health codes, and industry safety standards.
Manage food and labor costs through effective scheduling, training, and operational oversight to achieve budget goals.
Lead recipe development, menu planning, sourcing, costing, and seasonal/holiday offerings while keeping a pulse on food trends.
Direct daily kitchen operations, including opening and closing, storage management, and workflow organization.
Monitor inventory levels; oversee ordering, receiving, and proper storage of food and supplies.
Ensure all food items are presented attractively, with visual appeal and freshness.
Recruit, supervise, train, and evaluate kitchen staff while promoting a positive, professional work environment.
Partner with department managers, vendors, and staff to proactively address production or service issues.
Develop and implement training programs to build staff expertise and uphold culinary standards.
Enforce safety policies, ensuring staff consistently use appropriate protective equipment.
Conduct routine sanitation audits and implement corrective actions when needed.
Participate in industry trade shows and vendor meetings to identify products aligned with customer preferences.
Manage the Sous Chef, Cooks, and Kitchen Staff
Executive Chef Background Profile:
Minimum 5 years of experience as an Executive Chef or in a senior kitchen leadership role.
Culinary Arts degree or equivalent culinary certification preferred.
Strong knowledge of culinary arts, including modern trends and global influences.
Expertise in food preparation, recipe design, and high-volume food service.
Proven leadership skills with the ability to delegate effectively, motivate staff, and foster teamwork.
Strong understanding of kitchen equipment, safety, and health regulations (HACCP/ServSafe).
Demonstrated ability to manage budgets, control costs, and maintain operational efficiency.
Excellent time management, organizational, and problem-solving skills; thrives under pressure.
Outstanding interpersonal and communication skills with a polished, professional demeanor.
Proficiency with Microsoft Office Suite for scheduling, inventory, and recipe recordkeeping.
ServSafe Certification is highly preferred.
Ability to work flexible shifts, including evenings, weekends, and holidays.
Features and Benefits:
Health, Dental, Life Insurance, AD&D, FSA, and more.
Generous paid time off and employee discount programs
Collaborative and supportive team environment.
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Job Requirements
Additional Information
Frontline Source Group is an Equal Opportunity Employer. Candidates must be authorized to work in the United States without sponsorship. The client cannot sponsor any visas.
Disclaimer: Sensitive and personal data will not be requested by Frontline Source Group or its affiliates until a job offer is made and accepted. If you ever doubt the validity of our job postings, we encourage you to call one of our branch locations to verify the status on any job.
Meet Your Recruiter
Mike Cook
Mike Cook or as he is known in the industry "Grocery Store Mike", is a specialized grocery retail recruiter for Frontline Source Group. With more than 35+ years in the grocery retail industry, Mike started as a part-time courtesy clerk. He worked his way up to serve in-store leadership positions with both traditional and specialty food formats. His expertise lies in hiring, training, and developing company leaders for small supermarkets to large grocery store operations with hundreds of locations. This experience is what differentiates his ability to recruit top Grocery talent from other recruiters in the market place.
Throughout his career, Mike has placed an emphasis on professional development and continuing education. He was in the charter class of Brookshire University, graduating as salutatorian. He also has earned certificates of proficiency in management specialized leadership and retail management from Tyler Junior College. The later certification was in collaboration with the Western Association of Food Chains. And, he has received numerous awards and accolades for customer service and leadership.
Mike has a passion for community service, having served as a board member for the Bear Creek Specialty Utility District (formerly Lavon Water Supply Corporation) from 2007-2013; Community Independent School District board trustee from 2013-2017; and currently serves as Lavon City Councilman, Place 2 since 2017.