Hospitality Confidential is pleased to present an Executive Chef opportunity at a waterfront destination on Chesapeake Bay, offering a mix of relaxation, dining, and entertainment options. Located in Chesapeake Beach, Maryland, it features amenities like a fitness center, seasonal outdoor pool, and on-site game room, which make it a versatile choice for leisure and business guests. The Executive Chef will be responsible for kitchen operations including menu planning, food preparation, kitchen sanitation and the training of the culinary team. This position will develop the menu for the reopening of the resort's restaurant in 2025 and establish standards and policies for the resort commissary kitchen. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Qualifications Minimum five years direct kitchen management experience. Culinary school background is a plus. Previous restaurant opening experience preferred. Experience with restaurant commissary structure preferred. Experience with Toast. Ability to communicate effectively in English. Ability to speak and understand Spanish is a plus. Key Skills High level organizational skills with multi-tasking capabilities. Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated. Excellent customer service skills. Core Responsibilities Research, develop, and test potential recipes for menu enhancements, to include identifying, sourcing and evaluating new ingredients and equipment as required and testing/refining real-world application (e.g., appropriate cooking techniques, presentation etc.). Stay abreast of culinary trends and best practices to drive informed menu decisions. Create, standardize, and maintain menu recipe documentation at restaurant-level. Assist in coordinating system updates, purchasing activities and logistics to support the menu(s), including establishing and maintaining ordering guidelines for all restaurant locations. Plan, organize, and execute menu food demonstrations and hands-on training sessions. Oversee all aspects of menu development for daily features and weekly specials for restaurants and events. Collaborate with F&B Director and Sales Director to submit menu items based on taste, appearance, ease of execution, cost and brand alignment. Actively monitor food execution. Continuously coach the Back of House (BOH) team to ensure adherence to recipe and proper preparation and plating technique. Continuously gather and review feedback from the field regarding quality issues or inconsistencies. Analyze problems to identify root causes and take necessary action to rectify. Maintain full and properly trained BOH team members to operate the restaurant effectively. Manage BOH administrative procedures, to include team members files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe working environment in the BOH to reduce the risk of injury and accidents. Manage all BOH systems within the resort restaurants. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Drive restaurant profitability through effective financial management. Continuously evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operation for improper food handling and other causes of unnecessary waste. Lead action to correct. Maintain detailed records of products purchased and used for menu research and development so accurate projections and daily requisitions can be made. Manage the hiring, supervision and development of team members. Ensure all training materials, schedules and guidelines required for BOH team members training are being followed. Build a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor team member morale and take action to correct breakdowns in team member satisfaction and engagement at the restaurant level. Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time Able to grasp, lift and/or carry up to 50 lbs. as needed Finger/hand dexterity to operate kitchen machinery and knives Able to withstand changes in temperature, steam and heat Able to work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation Compensation & Benefits: $140k-$175k base salary Medical, Dental, and Vision insurance coverage extending to spouse and/or dependents Life Insurance, Short-Term and Long-Term Disability 401k with 100% of your contribution up to 3% of earnings and 50% matching contribution for up to an additional 2% of earnings 2 weeks PTO and Sick Days Relocation Assistance Discounts on food, merchandise, and recreational rentals Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Hospitality Confidential is pleased to present this exciting new Executive Chef position for an acclaimed hotel in Central California! Purpose: To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements. Adhere to and ensure compliance with company policies, company procedures, all county, state, and federal rules, regulations and laws. To facilitate all phases of menu planning, pricing, development and implementation. To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales and quality. Ensure that the culinary department is a safe working environment for our employees and employees are routinely trained on safety. Environment: The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development. The position manages over 100 culinary staff members. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions. The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment. Physical Requirements: The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen Stamina and endurance: The job often involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing on your feet for extended periods, walking around the kitchen, and working under pressure can be physically taxing. Strength and Coordination: Executive chefs frequently lift heavy pots, pans, and food ingredients, as well as move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely. Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial. Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is a must. Hearing and Sight: Kitchens can be noisy, with multiple stations operating simultaneously. Good hearing is essential for communication in the kitchen, and keen eyesight is required for tasks like inspecting food quality, managing cooking times, and ensuring safety standards. Manual Dexterity: The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often have to perform delicate tasks under tight timeliness. Adaptability to Stress: The kitchen environment is fast-paced, with pressure from customers, deadlines, and managing a team. The ability to remain physically composed and focused under stress is critical. Supervisory Responsibilities: The Executive Chef is responsible for hiring, training, and managing kitchen staff, (5 Sous Chefs and 1 kitchen manager and 5 supervisory staff members including line cooks, prep cooks, dishwashers, and other kitchen personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient. Duties and Responsibilities: Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed stated standards. Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Developing and implementing new menus for all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Working closely with outlet managers to ensure that the front-of-the-house staff isknowledgeable of menu items and preparation Developing and maintaining positive relationships with employees, customers and vendors Ensuring employees follow safety, sanitation, and security procedures Responsible for all food preparation, productivity, and control for all food outlets and banquet facilities Hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs Thorough understanding of food safety standards, including the HACCP program Qualifications and Skill Minimum of 5-7 years of high-volume restaurant experience as Executive Chef of a 4 Star or 4 Diamond full-service property with the display of progressive culinary management experience as an Executive Sous Chef Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts Thorough knowledge of food products, standard recipes, and proper preparation Proven success in a high-quality / high-volume restaurant operation Demonstrated ability to create fresh and exciting menu items for all outlets based on current food trends and/or seasonal produce coming from our own farming operation Ability to analyze and forecast data and ensure proper payroll and production controls Ability to obtain any governmental required licenses or certificates (i.e., Serve Safe certificate) Bi-lingual in English / Spanish preferred but not required Superior communication skills, both written and verbal, with proficiency in MS Word, Outlook, Excel, PowerPoint, etc. Graduate of an accredited and recognized culinary program is required Education and Experience Extensive culinary skills, including a minimum of 2 - 4 years of culinary schooling Graduate of a recognized Culinary School Culinary Institute of America, Cordon Bleu, etc.) or a degree in hospitality management, business administration Proven experience in restaurant setting exceeding 15-20 million in food and beverage CEC (Certified Executive Chef) as awarded by ACF preferred Benefits and Salary: $110,000 - $125,000 base salary Bonus program worth up to 15% of base salary 401(k) with company match Health insurance Dental insurance Vision insurance Life insurance Paid time off Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Hospitality Confidential is pleased to present this exciting new Executive Chef position for an acclaimed hotel in Central California! Purpose: To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements. Adhere to and ensure compliance with company policies, company procedures, all county, state, and federal rules, regulations and laws. To facilitate all phases of menu planning, pricing, development and implementation. To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales and quality. Ensure that the culinary department is a safe working environment for our employees and employees are routinely trained on safety. Environment: The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development. The position manages over 100 culinary staff members. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions. The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment. Physical Requirements: The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen Stamina and endurance: The job often involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing on your feet for extended periods, walking around the kitchen, and working under pressure can be physically taxing. Strength and Coordination: Executive chefs frequently lift heavy pots, pans, and food ingredients, as well as move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely. Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial. Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is a must. Hearing and Sight: Kitchens can be noisy, with multiple stations operating simultaneously. Good hearing is essential for communication in the kitchen, and keen eyesight is required for tasks like inspecting food quality, managing cooking times, and ensuring safety standards. Manual Dexterity: The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often have to perform delicate tasks under tight timeliness. Adaptability to Stress: The kitchen environment is fast-paced, with pressure from customers, deadlines, and managing a team. The ability to remain physically composed and focused under stress is critical. Supervisory Responsibilities: The Executive Chef is responsible for hiring, training, and managing kitchen staff, (5 Sous Chefs and 1 kitchen manager and 5 supervisory staff members including line cooks, prep cooks, dishwashers, and other kitchen personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient. Duties and Responsibilities: Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed stated standards. Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Developing and implementing new menus for all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Working closely with outlet managers to ensure that the front-of-the-house staff isknowledgeable of menu items and preparation Developing and maintaining positive relationships with employees, customers and vendors Ensuring employees follow safety, sanitation, and security procedures Responsible for all food preparation, productivity, and control for all food outlets and banquet facilities Hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs Thorough understanding of food safety standards, including the HACCP program Qualifications and Skill Minimum of 5-7 years of high-volume restaurant experience as Executive Chef of a 4 Star or 4 Diamond full-service property with the display of progressive culinary management experience as an Executive Sous Chef Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts Thorough knowledge of food products, standard recipes, and proper preparation Proven success in a high-quality / high-volume restaurant operation Demonstrated ability to create fresh and exciting menu items for all outlets based on current food trends and/or seasonal produce coming from our own farming operation Ability to analyze and forecast data and ensure proper payroll and production controls Ability to obtain any governmental required licenses or certificates (i.e., Serve Safe certificate) Bi-lingual in English / Spanish preferred but not required Superior communication skills, both written and verbal, with proficiency in MS Word, Outlook, Excel, PowerPoint, etc. Graduate of an accredited and recognized culinary program is required Education and Experience Extensive culinary skills, including a minimum of 2 - 4 years of culinary schooling Graduate of a recognized Culinary School Culinary Institute of America, Cordon Bleu, etc.) or a degree in hospitality management, business administration Proven experience in restaurant setting exceeding 15-20 million in food and beverage CEC (Certified Executive Chef) as awarded by ACF preferred Benefits and Salary: $110,000 - $125,000 base salary Bonus program worth up to 15% of base salary 401(k) with company match Health insurance Dental insurance Vision insurance Life insurance Paid time off Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.