Full Time Performance Chef Jobs in Baltimore, MD

The Executive Chef is responsible for leading all culinary operations for the Hippodrome Theatre and M&T Exchange, delivering exceptional food quality, service, and operational excellence across a diverse event schedule. The venue hosts 10-12 Broadway productions annually, in addition to comedy performances, concerts, special engagements, private events, and corporate functions. This position oversees all culinary services, including concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and special event dining. The Executive Chef ensures seamless execution of culinary operations across multiple simultaneous events while managing production schedules, staffing plans, food quality, and service standards. Working closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients, the Executive Chef creates memorable dining experiences that enhance the guest experience, support touring productions, and contribute to the overall success and profitability of the Hippodrome Theatre and M&T Exchange.

This role pays an annual salary of $75,000-$80,000 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 October 9, 2026.

• Lead all culinary operations for concessions, catering, premium hospitality, production catering, cast parties, VIP events, and private functions.
• Develop creative, high-quality menus tailored to Broadway productions, concerts, private events, and client needs.
• Plan and execute food production for multiple events while maintaining consistency, quality, and presentation standards.
• Collaborate with venue leadership, event planners, and clients to customize menus and deliver exceptional guest experiences.
• Manage kitchen operations, including scheduling, production planning, food preparation, and event execution.
• Recruit, hire, train, coach, mentor, and develop culinary team members while fostering a positive, collaborative work environment.
• Establish performance expectations and hold culinary staff accountable for quality, safety, and service standards.
• Monitor and control food costs, labor costs, and departmental expenses to meet budget and profitability goals.
• Oversee purchasing, receiving, inventory management, and vendor relationships to ensure product quality and cost efficiency.
• Ensure compliance with all federal, state, and local health regulations, food safety requirements, and sanitation standards.
• Maintain ServSafe standards and ensure all kitchen staff follow proper food handling, storage, sanitation, and HACCP procedures.
• Develop recipes, production standards, and portion controls to ensure consistency and profitability.
• Coordinate culinary support for touring productions and backstage hospitality requirements.
• Work collaboratively with front-of-house management to ensure seamless service execution during performances and events.
• Maintain kitchen equipment and facilities while promoting a clean, safe, and organized work environment.
• Stay current on culinary trends and introduce innovative menu concepts that enhance the venue's food and beverage offerings.
• Perform other duties as assigned.

• 3+ years of experience in a senior-level Executive Chef or comparable culinary leadership role.
• 5-7+ years of progressive culinary experience in catering, hospitality, restaurants, or high-volume food service.
• Experience managing culinary operations for large-scale events, catering, entertainment venues, hotels, convention centers, or similar operations preferred.
• Strong leadership, organizational, and team development skills.
• Demonstrated experience with menu development, culinary innovation, budgeting, purchasing, inventory management, and cost controls.
• Experience managing labor scheduling and food cost performance.
• Ability to work in a fast-paced, event-driven environment with changing priorities and multiple simultaneous events.
• Excellent communication and interpersonal skills.
• Culinary degree or formal culinary training preferred but not required.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to bend, reach, climb, and perform repetitive movements.
• Availability to work evenings, weekends, holidays, and extended hours based on the event schedule.
• Current ServSafe Manager Certification (required) or ability to obtain within a specified timeframe.

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