Executive Chef

MelwoodUpper Marlboro, MD
Onsite

About The Position

The Executive Chef will direct daily food service operations, ensuring compliance with PWS and QASP standards. This role involves developing menus aligned with USDA and dietary guidelines, accommodating special diets, and creating catering and banquet menus. The Executive Chef is responsible for maintaining HACCP, FDA Food Code, and OSHA compliance, as well as sanitation logs. Additionally, the role includes supervising and training staff, managing financial aspects like food and labor costs, procurement, inventory, and par levels. Ensuring food quality and customer satisfaction, coordinating with the Food and Beverage Director, and maintaining kitchen equipment and cleanliness are also key duties. The position requires a fast-paced kitchen environment, standing for long periods, lifting up to 50 lbs, and a variable schedule that may include nights and weekends. The Executive Chef reports to the Food Service Director and supervises kitchen staff and food service workers. Candidates must pass background checks and comply with site security requirements.

Requirements

  • 5–10 years culinary experience
  • 3+ years in supervision
  • Experience in high-volume food service operations
  • ServSafe Manager Certification or equivalent
  • Must pass background checks and comply with site security requirements.

Responsibilities

  • Direct daily food service operations and ensure compliance with PWS and QASP standards.
  • Develop menus aligned with USDA and dietary guidelines; accommodate special diets.
  • Create and write catering and banquet menus.
  • Maintain HACCP, FDA Food Code, OSHA compliance, and sanitation logs.
  • Supervise staff, develop schedules, and provide training.
  • Manage food/labor costs, procurement, inventory and par levels.
  • Ensure food quality and customer satisfaction; coordinate with Food and Beverage Director.
  • Maintain kitchen equipment and cleanliness.
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