Executive Chef

Doubletree Pikesville, 1726 Reisterstown Rd, Pikesville, Maryland, United States of America Overview The Executive Chef leads all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. The role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence. Job Responsibilities Culinary Operations & Kitchen Leadership: Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities; ensure consistent food quality, presentation, and execution; coordinate kitchen production timing with restaurant reservations and banquet event orders; supervise daily food preparation, cooking, and plating to maintain brand standards. Menu Development & Culinary Innovation: Develop and update menus in collaboration with F&B leadership within established budget guidelines; create recipes, plating standards, and presentation guidelines to ensure consistency and quality; ensure variety, creativity, and marketability in all menu offerings; oversee special event and banquet menu design and execution; hire, train, schedule, and supervise all culinary staff; provide coaching, performance feedback, and ongoing culinary training programs; foster a culture of professionalism, teamwork, and continuous improvement; manage kitchen staffing levels to meet operational and budgetary requirements; maintain food cost controls, portion standards, and waste reduction practices; oversee purchasing specifications, requisitions, and inventory management of all food supplies; manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency; support budget development and adherence to financial targets. Food Safety, Compliance & Equipment Ensure compliance with all sanitation, health, and food safety regulations. Maintain cleanliness and organization of all food preparation and storage areas. Identify and report equipment maintenance issues and operational deficiencies. Enforce safety protocols to prevent accidents, injuries, and foodborne illness. Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools; ensure proper maintenance and safe operation of all kitchen equipment; utilize culinary software for recipe management, plating guides, and visual standards. Guest Experience & Operational Coordination Ensure culinary execution aligns with guest expectations and service standards. Collaborate with Food & Beverage leadership to support overall guest satisfaction. Respond to banquet and service needs, including post-event production recovery. Support an entrepreneurial and guest-focused approach to culinary operations. Job Requirements Education: Associate degree in Culinary Arts or equivalent apprenticeship required. Experience: Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required. Skills & Abilities: Strong culinary leadership and kitchen management skills Expertise in menu development, food costing, and recipe standardization Advanced knowledge of cooking techniques and kitchen operations Strong organizational and multitasking abilities in a high-volume environment Excellent communication and team leadership skills Ability to maintain quality standards under pressure Strong understanding of sanitation and food safety regulations Proficiency with commercial kitchen equipment and culinary software Strong problem-solving and decision-making abilities Entrepreneurial mindset with focus on innovation and guest satisfaction Certifications: Food safety certification required; culinary certifications preferred. Travel: No regular travel required; may participate in food industry events or media engagements depending on property needs. Physical requirements: Constant standing and walking throughout entire shifts Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation Occasional bending, crouching, kneeling, balancing, and sitting Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally Frequent use of knives and precision culinary tools requiring fine motor control Exposure to heat, cold, humidity, noise, and kitchen machinery Ability to work in a physically demanding, high-pressure environment This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary. We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team. Doubletree Pikesville, 1726 Reisterstown Rd, Pikesville, Maryland, United States of America #J-18808-Ljbffr