Executive Chef

Premier Global Links•Baltimore, MD

4d•Onsite

About The Position

Premier Global Links LLC is seeking an Executive Chef to lead culinary operations and drive food quality, team development, menu innovation, and operational consistency in a high-volume food service environment. This position is ideal for an experienced culinary leader who can combine hands-on culinary expertise with strong people management, operational planning, purchasing, and client relationship skills. You will help establish culinary standards, develop talent, improve processes, and create dining experiences that meet diverse client needs.

Requirements

Associate's or Bachelor's degree, or equivalent relevant experience.
1–3+ years of management experience in culinary, food service, hospitality, or a related environment.
1–3+ years of related professional culinary experience.
Extensive experience in high-volume, fast-paced kitchen operations.
Demonstrated experience leading, mentoring, and developing culinary teams.
Strong menu planning and development capabilities.
Knowledge of current culinary trends and diverse client preferences.
ServSafe certification.
Working knowledge of HACCP principles, food safety, and sanitation.
Proficiency with computer systems and operational technology.
Strong organizational, communication, leadership, and problem-solving skills.
Ability to independently implement processes that improve productivity and consistency.

Nice To Haves

Experience managing institutional, contract, campus, healthcare, corporate, or other large-scale food service operations.
Experience with purchasing, procurement, inventory, and food cost management.
Experience developing menus for diverse client populations.
Experience establishing culinary standards and operating procedures.
Experience with sustainability and seasonal culinary initiatives.
Experience working with clients and cross-functional teams in a matrixed environment.

Responsibilities

Lead daily culinary operations and establish consistent food quality and production standards.
Manage, train, mentor, and develop culinary team members.
Support hiring, performance evaluations, employee development, and workforce planning.
Develop and implement culinary operating procedures that improve consistency and efficiency.
Create innovative menus that balance culinary creativity, client preferences, nutrition, seasonality, and operational requirements.
Oversee purchasing and procurement to maintain ingredient quality and manage food costs.
Evaluate products, suppliers, and purchasing practices to support operational goals.
Monitor food preparation, presentation, portion control, quality, and consistency.
Ensure compliance with ServSafe, HACCP, food safety, sanitation, and applicable regulatory requirements.
Identify operational challenges and implement practical solutions to improve productivity.
Use computer systems and operational tools to support planning, purchasing, reporting, and workflow management.
Build strong relationships with clients and stakeholders through responsive communication and quality service.
Introduce culinary innovations and continuous improvement initiatives that enhance the dining experience.
Collaborate with operational and support teams to achieve culinary and business objectives.