Executive Chef, The Founders Room | Full-Time | The Founder's Room at The Paramount

Oak View Group•Baltimore, MD

2d•Onsite

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 part of the opening team, the Executive Chef will build the culinary program from the ground up, establishing the menu, food quality, kitchen systems, and culinary standards. The role pays an annual salary of $120,000–$130,000 and is bonus eligible. The position will remain open until February 5, 2027. The Executive Chef will develop and execute a high-quality menu, oversee kitchen preparation and service, maintain consistent food quality and presentation, and manage food and labor costs, purchasing, inventory, and waste. The role also includes recruiting, training, scheduling, and developing the culinary team; establishing kitchen procedures and sanitation standards; ensuring compliance with food safety requirements; and coordinating with restaurant, venue, and event leadership. The position requires availability for evenings, weekends, holidays, and event days.

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.
ServSafe or equivalent food safety certification, preferred or required as applicable.
Must be available to work evenings, weekends, holidays, and event days.

Nice To Haves

Experience in upscale, high-volume, full-service restaurants is preferred.
Experience opening a new restaurant or culinary operation is strongly preferred.
ServSafe or equivalent food safety certification is preferred, where applicable.

Responsibilities

Direct all culinary operations for The Founder's Room.
Develop and execute a high-quality menu aligned with the restaurant concept and guest expectations.
Establish recipes, preparation standards, portion controls, and presentation guidelines.
Ensure consistent food quality and execution during every service.
Oversee daily kitchen preparation, service, and closing procedures.
Coordinate front- and back-of-house operations with the Restaurant Manager.
Develop the culinary program and menu for the restaurant opening.
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, and develop the culinary team, and conduct 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 opportunities for improvement.
Maintain accurate recipes, costing, and portion standards.
Adjust production and staffing based on reservations, events, and business levels.
Create schedules based on business needs and maintain appropriate staffing for service and events.
Establish a professional, collaborative, and accountable kitchen culture; coach team members and hold them accountable to quality, sanitation, and performance standards.
Ensure compliance with applicable health, food safety, sanitation, and workplace safety requirements.
Maintain proper food storage, labeling, temperature control, and sanitation practices, and ensure required food safety certifications are maintained.
Conduct regular inspections of kitchen and food preparation areas.
Coordinate restaurant service with the Restaurant Manager and collaborate with Paramount and Spectrum leadership on event schedules and special functions.
Adjust menus, production, and staffing to accommodate events and business volume.
Participate in tastings, special events, VIP experiences, and other hospitality functions as needed.