Hospitality Confidential is pleased to present an Executive Chef opportunity at a waterfront destination on Chesapeake Bay, offering a mix of relaxation, dining, and entertainment options. Located in Chesapeake Beach, Maryland, it features amenities like a fitness center, seasonal outdoor pool, and on-site game room, which make it a versatile choice for leisure and business guests. 

The Executive Chef will be responsible for kitchen operations including menu planning, food preparation, kitchen sanitation and the training of the culinary team. This position will develop the menu for the reopening of the resort’s restaurant in 2025 and establish standards and policies for the resort commissary kitchen. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. 

Qualifications

• Minimum five years direct kitchen management experience.

• Culinary school background is a plus.

• Previous restaurant opening experience preferred. 

• Experience with restaurant commissary structure preferred.   

• Experience with Toast.  

• Ability to communicate effectively in English.

• Ability to speak and understand Spanish is a plus. 

Key Skills 

• High level organizational skills with multi-tasking capabilities. 

• Ability to adapt to changing priorities and manage workloads with minimum direction.  

• High attention to detail and follow through.

• Dependable, reliable, and highly motivated.

• Excellent customer service skills.  

Core Responsibilities 

• Research, develop, and test potential recipes for menu enhancements, to include identifying, sourcing and evaluating new ingredients and equipment as required and testing/refining real-world application (e.g., appropriate cooking techniques, presentation etc.).

• Stay abreast of culinary trends and best practices to drive informed menu decisions.

• Create, standardize, and maintain menu recipe documentation at restaurant-level.

• Assist in coordinating system updates, purchasing activities and logistics to support the menu(s), including establishing and maintaining ordering guidelines for all restaurant locations.  

• Plan, organize, and execute menu food demonstrations and hands-on training sessions.

• Oversee all aspects of menu development for daily features and weekly specials for restaurants and events. Collaborate with F&B Director and Sales Director to submit menu items based on taste, appearance, ease of execution, cost and brand alignment.

• Actively monitor food execution. Continuously coach the Back of House (BOH) team to ensure adherence to recipe and proper preparation and plating technique. 

• Continuously gather and review feedback from the field regarding quality issues or inconsistencies. Analyze problems to identify root causes and take necessary action to rectify.

• Maintain full and properly trained BOH team members to operate the restaurant effectively.

• Manage BOH administrative procedures, to include team members files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures.

• Maintain strict adherence to proper food safety and sanitation procedures.

• Ensure a safe working environment in the BOH to reduce the risk of injury and accidents.

• Manage all BOH systems within the resort restaurants.

• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. 

• Drive restaurant profitability through effective financial management.  

• Continuously evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards. 

• Monitor daily operation for improper food handling and other causes of unnecessary waste. Lead action to correct. 

• Maintain detailed records of products purchased and used for menu research and development so accurate projections and daily requisitions can be made.

• Manage the hiring, supervision and development of team members.

• Ensure all training materials, schedules and guidelines required for BOH team members training are being followed.

• Build a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. 

• Monitor team member morale and take action to correct breakdowns in team member satisfaction and engagement at the restaurant level.

Physical Requirements

• Able to work 10-hour plus shifts

• Able to stand, sit or walk for extended periods of time

• Able to grasp, lift and/or carry up to 50 lbs. as needed

• Finger/hand dexterity to operate kitchen machinery and knives

• Able to withstand changes in temperature, steam and heat

• Able to work in a confined area

• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation

Compensation & Benefits: 

• $110k-$130k base salary 

• Medical, Dental, and Vision insurance coverage extending to spouse and/or dependents 

• Life Insurance, Short-Term and Long-Term Disability

• 401k with 100% of your contribution up to 3% of earnings and 50% matching contribution for up to an additional 2% of earnings

• 2 weeks PTO and Sick Days

• Discounts on food, merchandise, and recreational rentals 

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.