Executive Chef & Director of Culinary Operations

Hospitality Confidential presents an exciting leadership opportunity for an Executive Chef & Director of Culinary Operations at a premier full-service off-premise catering company in central Maryland. This highly visible role combines culinary vision with operational leadership, guiding the company’s growth from a $5 million to a $10 million organization.

About the role

The Executive Chef & Director of Culinary Operations will establish and lead the culinary vision while overseeing all commissary kitchen operations. This hands-on leader will drive menu innovation, culinary standards, high-volume production, and operational excellence across weddings, corporate events, galas, and social functions. The role requires a collaborative leader who excels at developing people as much as creating exceptional food, fostering a culture of coaching, accountability, collaboration, and continuous learning. In partnership with ownership and senior leadership, this individual will influence strategic decisions, improve systems and efficiencies, and ensure consistent execution across every event.

Responsibilities

• Establish and execute culinary vision while driving menu innovation and seasonal offerings.
• Lead all commissary kitchen operations supporting weddings, corporate events, galas, and large-scale catered functions.
• Recruit, mentor, coach, and develop a high-performing culinary team while building future leaders.
• Develop standardized recipes, production systems, plating standards, and operational best practices.
• Partner with Sales, Operations, Beverage, Pastry, and Ownership to deliver exceptional client experiences.
• Oversee purchasing, vendor relationships, inventory management, and production scheduling.
• Maintain food safety, sanitation, HACCP compliance, and overall kitchen organization.
• Drive continuous improvement in operational systems, production efficiency, and quality standards.
• Oversee kitchen facility maintenance, preventative equipment programs, and capital improvement recommendations.
• Manage departmental financial performance, including food cost, labor, purchasing, budgeting, and profitability.

Requirements

• 7+ years of progressive culinary leadership experience.
• Executive Chef or Executive Sous Chef experience in a high-volume environment.
• Proven success leading large-scale culinary production and kitchen operations.
• Off-premise catering experience strongly preferred.
• Hotel banquet, luxury hospitality, country club, convention center, or large-event culinary experience is highly desirable.
• Demonstrated success recruiting, mentoring, coaching, and developing culinary teams.
• Strong financial acumen with experience managing food cost, labor, purchasing, inventory, and departmental budgets.
• Excellent leadership, communication, organizational, and operational management skills.
• Culinary degree preferred or equivalent professional experience.
• Spanish language proficiency is strongly preferred.
• Passion for servant leadership, continuous improvement, and building a people-first culture.

Benefits

• $95k - $105k base salary.
• Profit sharing based on performance.
• Health Reimbursement.
• IRA company match.
• Paid time off.
• Sick time.