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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,000.00 - $97,900.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive compensation
comprehensive health coverage
dental coverage
Disability insurance
Life insurance
Retail and hospitality perks
High-quality daily staff meal
Support for ongoing learning and development
Paid vacation and holidays
retirement savings plan
Collaborative team environment
Job Description
The Ivy Hotel is a distinguished luxury boutique hotel located in Baltimore's historic Mount Vernon neighborhood. This elegant establishment boasts 17 meticulously designed rooms and is proudly recognized as a member of Relais & Chateaux, as well as Maryland's only Michelin Two Key property. Known for its exceptional hospitality and high standards, The Ivy Hotel consistently ranks among the region's best hotels, offering guests an unforgettable experience that blends refined luxury with personalized service. The hotel features an all-inclusive room rate that encompasses made-to-order breakfast, evening cocktails, private car service, valet parking, and deeply personalized guest experiences ensuring that every... Show More
Job Requirements
- Authorization to work in the US is required
- Food safety certification
- Proven culinary leadership experience
- Experience managing kitchen operations
- Strong communication skills
- Ability to work under pressure
- Familiarity with budgeting and cost control practices
Job Qualifications
- Proven experience as an Executive Chef or Chef de Cuisine in a high-quality ingredient-driven kitchen
- Experience overseeing multiple outlets or hotel-based culinary programs preferred
- Strong operational and financial acumen comfortable managing budgets and cost controls
- Demonstrated ability to build lead and retain a high-performing team
- Deep understanding of seasonal cooking sourcing and kitchen organization
- Comfortable with standard systems POS inventory scheduling Google Workspace etc
- Food safety certification and strong knowledge of health and safety standards
Job Duties
- Oversee all culinary operations across the hotel including Magdalena breakfast service in-room dining and staff meals
- Develop and evolve seasonal menus that reflect the region the property and the guest experience
- Lead recruit and develop a strong kitchen team and create a culture of accountability growth and consistency
- Maintain high standards of execution organization and cleanliness in the kitchen
- Manage food and labor costs working closely with the GM and Controller to align with budget and financial goals
- Establish and maintain relationships with local farmers purveyors and partners
- Ensure smooth collaboration between kitchen and front-of-house teams
- Oversee ordering inventory and equipment maintenance
- Participate in weekly BEO and management meetings and contribute to operational planning and execution
- Collaborate with Sales Marketing and PR on events programming and storytelling
- Monitor guest feedback and respond thoughtfully in partnership with F&B leadership
- Ensure full compliance with health safety and sanitation standards
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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