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|Position Description:||Well-regarded small local restaurant group is expanding and searching for the right candidate to open up a new moderate-to-large sized market/restaurant hybrid serving 3 innovative meals a day in a heavily trafficked area of Baltimore. |
The Executive Chef will take the lead on menu development and execution, provisioning (locally sourced when appropriate), kitchen staffing & labor management, inventory control, kitchen sanitation and health & safety code compliance. The position demands strong organization and communications skills, as well as a high level of creativity and flexibility. Ability to intelligently manage labor and inventory is a must. Candidate should have a working knowledge of a variety of cuisines and an awareness of the latest trends in fine dining. Candidate should be passionate about developing staff by example and enjoy being hands-on, hard working, respectful, self-motivated and demonstrate the highest level of integrity. Candidate must be driven by the desire to please our guests.
Requirements include a minimum of 6 years full-service, high quality restaurant experience with a minimum of 2 years in a supervisory role. Culinary arts degree a strong plus, but experience and references count more than a piece of paper.
We are a small but growing restaurant group in Baltimore, known for a unique "DIY" style and incubating creative talent throughout the organization. Our core values are based on creativity and collaboration. We offer our guests the highest quality "from scratch" product with seamless professional service focused on true hospitality.
|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Experience: ||6 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Maryland; Midatlantic, USA|
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