Executive Chef & Director of Culinary Operations: Premier off-premise catering and events company

Hospitality Confidential is pleased to present an exciting career opportunity for the position of Executive Chef & Director of Culinary Operations at a premier full-service off-premise catering company located in central Maryland. This company is well-established within the catering industry, specializing in providing high-quality culinary experiences for weddings, corporate events, galas, and social functions. With a focus on excellence in both food preparation and event execution, the company is poised for significant growth, aiming to expand from a $5 million to a $10 million organization. The work environment emphasizes collaboration, quality, and innovation, making it an ideal setting for culinary leaders seeking to make a meaningful impact on both the business and their team. Employment is full-time with a competitive salary range of $85,000 to $95,000 base, along with profit-sharing opportunities based on performance.

The Executive Chef & Director of Culinary Operations role is a highly visible and strategic leadership position within this company. The successful candidate will be the culinary visionary, responsible for setting and executing the culinary direction, overseeing all commissary kitchen operations, and ensuring top-notch quality and consistency across every event. This role demands a hands-on leader who not only excels in creating exceptional food but also thrives in building and nurturing a strong culinary team. The Executive Chef will be instrumental in driving menu innovation by developing seasonal offerings that reflect current trends while maintaining the company’s high standards. Managing high-volume production efficiently and maintaining operational excellence are pivotal responsibilities.

In addition to culinary expertise, this leadership role requires strong business acumen. The Executive Chef will collaborate closely with ownership and senior leadership to influence strategic decisions that support sustainable growth and operational improvements. These include enhancing systems and processes to improve efficiency and ensuring consistent execution on every client engagement. The role includes managing purchasing, vendor relationships, inventory, production scheduling, and kitchen facility maintenance, ensuring compliance with food safety standards such as HACCP and sanitation protocols.

A significant aspect of this role is people development. The Executive Chef will recruit, mentor, coach, and inspire a high-performing culinary team, fostering a culture of accountability, collaboration, continuous learning, and servant leadership. Passion for building future leaders and creating a positive, people-first culture aligns with the company’s values. The ideal candidate will have extensive experience in high-volume culinary leadership environments, particularly in off-premise catering, hotel banquets, luxury hospitality, or convention centers. Financial management skills are essential, with responsibilities encompassing food cost control, labor management, budget oversight, and profitability.

This opportunity is perfect for an accomplished culinary professional who is ready to elevate their career by shaping the culinary operations of a growing organization. If you are a proactive, innovative leader passionate about excellence, team growth, and operational success, this role offers a compelling platform to leave a lasting impact on both the business and the culinary community it serves.