Executive Chef

Relais & Châteaux•Baltimore, MD

8d•$90,000 - $100,000

About The Position

The Executive Chef leads the culinary program across Magdalena and The Ivy Hotel. This is a hands-on leadership role—equal parts creative direction, operational discipline, and team development. The Chef is responsible for maintaining a consistently high standard of food and execution while ensuring the kitchen operates in a sustainable, well-managed way. This includes oversight of menu development, staffing, cost control, and daily operations. The Executive Chef reports to the General Manager and works closely with the Assistant General Manager, Managing Director, and Food & Beverage Director to ensure alignment across the operation.

Requirements

Proven experience as an Executive Chef or Chef de Cuisine in a high-quality, ingredient-driven kitchen
Strong operational and financial acumen; comfortable managing budgets and cost controls
Demonstrated ability to build, lead, and retain a high-performing team
Deep understanding of seasonal cooking, sourcing, and kitchen organization
Comfortable with standard systems (POS, inventory, scheduling, Google Workspace, etc.)
Food safety certification and strong knowledge of health and safety standards
Grounded, thoughtful leadership style; leads by example
High standards, without ego
Organized, steady, and reliable under pressure
Clear communicator across teams and departments
Genuine interest in mentoring and developing others
Strong sense of ownership and accountability
Professional, approachable, and composed
Authorization to work in the US is required.

Nice To Haves

Experience overseeing multiple outlets or hotel-based culinary programs preferred

Responsibilities

Oversee all culinary operations across the hotel, including Magdalena, breakfast service, in room dining, and staff meals
Develop and evolve seasonal menus that reflect the region, the property, and the guest experience
Lead, recruit, and develop a strong kitchen team; create a culture of accountability, growth, and consistency
Maintain high standards of execution, organization, and cleanliness in the kitchen
Manage food and labor costs, working closely with the GM and Controller to align with budget and financial goals
Establish and maintain relationships with local farmers, purveyors, and partners
Ensure smooth collaboration between kitchen and front-of-house teams
Oversee ordering, inventory, and equipment maintenance
Participate in weekly BEO and management meetings; contribute to operational planning and execution
Collaborate with Sales & Marketing and PR on events, programming, and storytelling
Monitor guest feedback and respond thoughtfully, in partnership with F&B leadership
Ensure full compliance with health, safety, and sanitation standards