Executive Chef, The Founders Room | Full-Time | The Paramount Baltimore

Oak View Group•Baltimore, MD

2d•$95,000 - $115,000

About The Position

Oak View Group is seeking an experienced Executive Chef to lead culinary operations for The Founder's Room, a premier restaurant and hospitality experience within The Paramount in Baltimore, Maryland. As a member of the opening team, the Executive Chef will build the culinary program from the ground up, establishing the menu, food-quality standards, kitchen systems, and culinary practices that will define the restaurant. The role pays an annual salary of $95,000–$115,000 and is bonus eligible. The Executive Chef will develop and execute a high-quality menu, maintain consistent food quality and presentation, oversee kitchen operations, manage food and labor costs, and recruit and develop a high-performing culinary team. The position works closely with the Restaurant Manager and Paramount and Spectrum leadership to coordinate restaurant service, events, and special functions. The job posting states that the position will remain open until December 31, 2026.

Requirements

5–7+ years of progressive culinary experience, including Executive Chef, Chef de Cuisine, or similar leadership experience.
Strong menu-development and culinary-leadership skills.
Strong understanding of food cost, labor management, purchasing, and inventory control.
Excellent leadership, communication, and organizational skills.
Strong knowledge of food safety and sanitation.
Must be available to work evenings, weekends, holidays, and event days.
ServSafe or equivalent food safety certification is preferred or required as applicable.

Nice To Haves

Experience in upscale, high-volume, full-service restaurants.
Experience opening a new restaurant or culinary operation.

Responsibilities

Direct all culinary operations for The Founder's Room.
Develop and execute a high-quality menu suited to the restaurant concept and guest expectations.
Establish recipes, preparation standards, portion controls, and presentation guidelines; ensure consistent execution and food quality.
Oversee daily kitchen preparation, service, and closing procedures.
Coordinate front- and back-of-house operations with the Restaurant Manager.
Develop the pre-opening culinary program and menu; lead recipe development, tastings, product selection, and menu testing.
Establish kitchen systems, production procedures, prep lists, and sanitation standards; assist with kitchen setup, equipment readiness, and product sourcing.
Recruit, train, coach, and develop the culinary team, including conducting culinary training and operational testing before opening.
Manage food costs, labor costs, purchasing, inventory, and waste; establish product PARS and production levels.
Oversee ordering, receiving, storage, and product rotation; monitor food-cost performance and identify improvements.
Maintain accurate recipes, costing, and portion standards; adjust production and staffing based on reservations, events, and business levels.
Establish a professional, collaborative, and accountable kitchen culture; create schedules and maintain staffing levels appropriate for service and events.
Hold culinary team members accountable to food quality, sanitation, and performance standards.
Ensure compliance with health, food safety, sanitation, and workplace safety requirements; maintain safe storage, labeling, temperature control, and sanitation practices.
Maintain required food safety certifications and conduct regular inspections of kitchen and food preparation areas.
Collaborate with Paramount and Spectrum leadership on event schedules and special functions; adjust menus, production, and staffing to accommodate business volume.
Participate in tastings, special events, VIP experiences, and other hospitality functions as needed.