Executive Chef | Renaissance Harborplace Baltimore Hotel

What You'll Do:

Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel: recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision.

Clearly, the Executive Chef has a full plate! Here are just a few tasks you can expect to do on a daily basis:

• Interview, hire, and train kitchen personnel.
• Research market trends to develop creative menu selections and concepts.
• Establish the day's priorities and assign production and preparation tasks to staff to execute.
• Requisition the day's supplies and ensure that they are received and stored correctly.
• Ensure that staff report to work as scheduled; document any late or absent employees.

Where You've Been:

We're looking for someone with a degree from a reputable Culinary School or College and at least 3 years' experience as a Sous Chef. You're someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.

When You're Here:

This probably goes without saying but you'll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there's a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

The salary range for this position is: $110K - $120K