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HEAD CHEF – CULINARY OPERATIONS & EVENT EXECUTION
Guilford Hall Brewery
Location: Baltimore, MD
Employment Type: Full-Time
Reports To: General Manager

ABOUT GUILFORD HALL BREWERY

Located in the historic Guilford neighborhood of Baltimore, Guilford Hall Brewery combines world-class brewing with elevated hospitality, large-scale event programming, and community-driven experiences. Our brewery campus includes an expansive beer hall, outdoor courtyard, Crown Hall event venue, Whiskey Lounge, and Private Dining Room — creating a destination for everything from everyday dining to weddings, galas, corporate events, festivals, and large community gatherings.

At Guilford Hall Brewery, we believe our business grows through our people. We are building a culture centered around hospitality, accountability, leadership development, and memorable guest experiences at every level of the operation.

POSITION OVERVIEW

The Head Chef – Culinary Operations & Event Execution is the culinary leader responsible for overseeing kitchen operations, menu development, food quality, banquet execution, inventory systems, and labor efficiency across all food service operations at Guilford Hall Brewery.

This is a hands-on working chef position designed for a highly organized culinary professional who thrives in both creative menu development and operational accountability. The Head Chef will lead daily kitchen execution while also overseeing banquet and event culinary operations for weddings, galas, corporate events, brewery festivals, and private dining experiences.

A major focus of this role is maintaining strong cost controls through active management of inventory, purchasing, recipe costing, labor efficiency, and operational systems utilizing Toast and MarginEdge software platforms.

The ideal candidate combines culinary creativity with disciplined operational management and is capable of leading high-volume service while building strong systems, developing kitchen staff, and maintaining consistency across both restaurant and event operations.

CORE LEADERSHIP PHILOSOPHY

At Guilford Hall Brewery, we believe:

“Our business grows through our people.”

The Head Chef is expected to:

• Lead by example through professionalism, consistency, urgency, and accountability
• Build a culture focused on teamwork, organization, and culinary excellence
• Develop and mentor kitchen staff through active coaching and training
• Balance creativity with operational discipline and financial awareness
• Create systems that support consistency, efficiency, and long-term growth
• Maintain a solutions-oriented leadership style in high-volume environments

KEY RESPONSIBILITIES

CULINARY LEADERSHIP & MENU DEVELOPMENT

• Oversee daily kitchen operations including food preparation, cooking, plating, and presentation
• Develop and create innovative menu items aligned with seasonal availability, brewery programming, and guest expectations
• Create food offerings that support both high-volume beer hall operations and elevated private event experiences
• Collaborate with brewery and hospitality leadership teams on specialty menus, pairing dinners, seasonal programming, and event activations
• Ensure consistency in food quality, preparation standards, portioning, and presentation across all service areas
• Lead recipe development, standardization, and documentation processes
• Maintain a clean, organized, and efficient kitchen environment

EVENT & BANQUET EXECUTION

• Oversee culinary execution for weddings, galas, corporate functions, private dining events, festivals, and brewery activations
• Work closely with the Events & Hospitality Manager and Event Operations Manager to execute banquet and event BEOs successfully
• Collaborate with management teams to plan and execute catering and banquet events
• Manage prep timelines, staffing plans, production organization, and execution logistics for large-format events
• Maintain flexibility and composure in fast-paced event environments while ensuring high-quality culinary execution
• Actively work alongside kitchen teams during major service periods and event execution

INVENTORY, FOOD COST & OPERATIONAL MANAGEMENT

• Manage inventory levels, ordering systems, and vendor relationships
• Utilize Toast and MarginEdge software systems to manage inventory, recipe costing, vendor invoicing, reporting, and operational analysis
• Maintain strong control over food cost, waste reduction, purchasing, and kitchen labor efficiency
• Monitor weekly food cost performance and implement strategies to maintain company targets
• Maintain accurate inventory counts and operational reporting
• Develop pars, prep systems, and operational procedures that support consistency and efficiency
• Analyze sales trends, menu performance, and product utilization to optimize profitability
• Assist leadership teams with budgeting, forecasting, and operational planning initiatives

TEAM LEADERSHIP & KITCHEN OPERATIONS

• Train, supervise, mentor, and motivate kitchen staff members
• Build staffing structures that support operational success while maintaining labor goals
• Create kitchen schedules based on business levels, event needs, and operational priorities
• Lead by example through professionalism, urgency, teamwork, and accountability
• Ensure compliance with all health department regulations, food safety procedures, and kitchen sanitation standards
• Foster a positive, organized, and high-performance kitchen culture focused on consistency and teamwork
• Support ongoing development and growth opportunities for kitchen staff and future culinary leaders

QUALIFICATIONS

• Proven experience working as a Chef, Sous Chef, Executive Sous Chef, or in a similar culinary leadership role
• 3–5+ years of progressive culinary leadership experience in high-volume restaurants, breweries, hotels, catering operations, or event venues preferred
• Strong culinary skills with knowledge of various cooking techniques and food preparation methods
• Experience in banquet, catering, or large-scale event culinary execution preferred
• Proven experience managing food cost, inventory systems, labor controls, and kitchen operations
• Experience utilizing Toast, MarginEdge, or similar restaurant management software platforms strongly preferred
• Strong leadership, organizational, communication, and time management skills
• Ability to lead and mentor kitchen staff effectively
• Strong understanding of food service management, recipe costing, purchasing, and operational efficiency
• Hands-on leadership style with willingness to actively work in daily operations
• Availability to work evenings, weekends, holidays, and event-driven schedules as needed

COMPENSATION & BENEFITS

Salary Range:
$60,000 – $70,000 annually, commensurate with experience and culinary leadership background within the Baltimore market.

Performance Bonus Structure:

• Target annual performance bonus of up to $10,000 based on food cost management, labor performance, operational execution, and culinary performance metrics
• Stretch performance bonus potential of up to $15,000 annually for exceptional achievement of operational, financial, and event execution goals

Additional Benefits:

• Health, dental, and vision benefits available
• Employee discounts on food, beverages, merchandise, and events
• Leadership development and advancement opportunities within an expanding hospitality and brewery organization
• Creative input on menu development, culinary programming, and brewery event experiences

HOW TO APPLY

Please submit your résumé and a brief cover letter outlining your culinary leadership, event execution, and kitchen operations experience.