Weekday Government Chef Jobs (NOW HIRING)

Live! Hospitality & Entertainment is leveraging its incredible hospitality expertise, deep community ties, and knowledge of the Roland Park community to create a unique upscale dining experience in North Baltimore at Cross Keys. We are looking to partner with a talented Executive Chef who can execute and deliver at the highest level to bring this magnificent concept to life.

Cece’s menu, in partnership with James Beard Award Nominated Chef John Suley, will focus on coastal cuisine with Mediterranean-influenced dishes. Using the finest ingredients, the curated menu will offer guests elevated options that are simple, yet perfectly prepared for weekday lunches, dinner seven nights a week, as well as brunch and lunch on the weekends.

Executive Chef Responsibilities include, but are not limited to: 

• Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 
• Manage the day-to-day operations andassignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. 
• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. 
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. 
• Ensure that all menu items are prepared andpresented according to established recipes and standards. 
• Develop menu design and concepts for all food and/or bar outlets, and catering events.Monitor competitors and industry trends. 
• Maintain updated and accurate costing anddocumentation of all dishes prepared and sold in the food and beverage operations. 
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. 
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. 
• Ensurethat all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of anymaintenance and repair needs. 
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. 

Executive Chef Qualifications: 

• Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.  
• Must speak fluent English, other languages preferred. 
• Communication skillsare utilized a significant amount of time when interacting with others;demonstrated ability to interact with guests, employees and third partiesthat reflects highly on the facility, the brand and the Company. 
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. 
• Mathematical skills, including basic math,budgeting, profit/loss concepts, percentages, and variances are utilizedfrequently. 
• Problem solving, reasoning, motivating,organizational and training abilities are used often. 

• Alcohol awareness certification and/or foodservice permit or valid health/food handler card as required by local orstate government agency. 
• May be required to work nights, weekends,and/or holidays. 

The Executive Chef position requires the ability to perform the following: 

• Carrying or lifting items weighing up to 50 pounds. 
• Moving about the kitchen and facility in a safe and efficient manner. 
• Handling food, objects, products and utensils. 
• Bending, stooping, kneeling and climbing. 
• Withstand potential climate temperature changes in assigned work area.