Executive Chef

POTOMAC HOSPITALITY GROUP INC•Queen Anne, MD

38d•Onsite

About The Position

Potomac Hospitality Group is seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational efficiency, and leadership. This role leads all back-of-house operations across multiple concepts, requiring a culinary leader who can manage high-volume service to black-tie plated dinners and build systems, training, and standards for kitchen operations. It is akin to an Executive Chef overseeing multiple food and beverage outlets within a hotel.

Requirements

Minimum 5 years of senior kitchen leadership (Executive Chef, Executive Sous, or Chef de Cuisine)
At least 3 years in high-end or large-scale event catering
Refined dining background with experience in elevated American or multi-cuisine
Proven experience leading and developing a structured kitchen team of 10 or more
Extensive knowledge of kitchen logs, cooling temp charts, HACCP guidelines, and par level management
Strong financial acumen with demonstrated experience in food cost control and inventory management
Excellent communication, organizational, and problem-solving skills
Ability to work flexible hours including evenings, weekends, and event-based schedules
Comfort with G-Suite, Microsoft Windows, and ERP systems

Nice To Haves

MarginEdge experience strongly preferred

Responsibilities

Lead all back-of-house operations across multiple concepts.
Move between high-volume service and black-tie plated dinners.
Build systems, training, and standards for kitchen operations.
Manage a structured kitchen team of 10 or more.
Ensure adherence to kitchen logs, cooling temp charts, HACCP guidelines, and par level management.
Control food costs and manage inventory.
Communicate effectively, organize operations, and solve problems.
Work flexible hours including evenings, weekends, and event-based schedules.