OverviewWe are seeking an experienced
Executive Chef, The Founders Room to lead the culinary operations of The Founder's Room, a premier restaurant and hospitality experience located within The Paramount in Baltimore, MD. The Executive Chef will be responsible for developing and executing the culinary program, maintaining exceptional food quality and presentation, managing kitchen operations, controlling food and labor costs, and building a high-performing culinary team. As part of the opening team, the Executive Chef will have the opportunity to build the culinary program for The Founder's Room from the ground up and establish the food quality, menu, kitchen systems, and culinary standards that will define the restaurant.
This role pays an annual salary of $95,000 - 115,000 and is bonus eligible.
Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)This position will remain open until December 31, 2026.ResponsibilitiesCulinary Leadership- Direct all culinary operations for The Founder's Room.
- Develop and execute a high-quality menu appropriate for the restaurant's concept and guest expectations.
- Establish recipes, preparation standards, portion controls, and presentation guidelines.
- Ensure consistent food quality and execution during every service.
- Oversee daily kitchen preparation, service, and closing procedures.
- Work closely with the Restaurant Manager to coordinate front- and back-of-house operations.
Pre-Opening- Develop the culinary program and menu for The Founder's Room.
- Lead recipe development, tastings, product selection, and menu testing.
- Establish kitchen systems, production procedures, prep lists, and sanitation standards.
- Assist with kitchen setup, equipment readiness, and product sourcing.
- Recruit, train, and develop the culinary team.
- Conduct culinary training and operational testing prior to opening.
Financial & Inventory Management- Manage food costs, labor costs, purchasing, inventory, and waste.
- Establish appropriate product PARS and production levels.
- Oversee ordering, receiving, storage, and product rotation.
- Monitor food cost performance and identify opportunities for improvement.
- Maintain accurate recipes, costing, and portion standards.
- Adjust production and staffing based on reservations, events, and business levels.
Team Leadership- Recruit, train, coach, and develop the culinary team.
- Establish a professional, collaborative, and accountable kitchen culture.
- Create schedules based on business needs.
- Maintain appropriate staffing levels for service and events.
- Hold culinary team members accountable to food quality, sanitation, and performance standards.
Food Safety & Compliance- Ensure compliance with all applicable health, food safety, sanitation, and workplace safety requirements.
- Maintain proper food storage, labeling, temperature control, and sanitation practices.
- Ensure required food safety certifications are maintained.
- Conduct regular inspections of kitchen and food preparation areas.
Collaboration & Events- Work closely with the Restaurant Manager to coordinate restaurant service.
- Collaborate with Paramount and Spectrum leadership regarding event schedules and special functions.
- Adjust menus, production, and staffing to accommodate event activity and business volume.
- Participate in tastings, special events, VIP experiences, and other hospitality functions as needed.
Qualifications- 5-7+ years of progressive culinary experience, including Executive Chef, Chef de Cuisine, or similar leadership experience.
- Experience in upscale, high-volume, full-service restaurants preferred.
- Experience opening a new restaurant or culinary operation is strongly preferred.
- Strong menu development and culinary leadership skills.
- Strong understanding of food cost, labor management, purchasing, and inventory control.
- Excellent leadership, communication, and organizational skills.
- Strong knowledge of food safety and sanitation.
- ServSafe or equivalent food safety certification is preferred/required as applicable.
- Must be available to work evenings, weekends, holidays, and event days.
