Executive Chef - Cece's

Baltimore, MD, USA|Onsite

Job Overview

Compensation

Salary

Range $71,000.00 - $97,900.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

meal discounts

Employee wellness programs

Career development opportunities

Job Description

Live! Hospitality & Entertainment is an innovative leader in the hospitality industry, renowned for expertly blending upscale dining with rich community connections. By leveraging its deep understanding of the Roland Park neighborhood and its commitment to delivering exceptional guest experiences, Live! Hospitality & Entertainment is launching a unique coastal and Mediterranean-inspired dining concept called Cece's at Cross Keys, North Baltimore. This new venture is crafted to offer a refined and memorable dining environment where quality, creativity, and outstanding service come together seamlessly. The restaurant will operate for weekday lunches, dinner seven nights a week, and weekend brunch and lunch, providing diverse and elevated meal options for its patrons. The concept is developed in partnership with James Beard Award Nominated Chef John Suley, ensuring an emphasis on artisanal culinary techniques and the finest ingredients. The culinary vision focuses on simplicity done excellently, promising guests a fresh, coastal dining experience with Mediterranean flair.

The Executive Chef role at Cece's represents a critical leadership position entrusted with bringing this dynamic vision to life. This role requires a highly skilled culinary professional capable of managing all aspects of kitchen operations, maintaining rigorous health and safety standards, and upholding brand quality. The Executive Chef will orchestrate the daily kitchen activities, supervise and motivate the culinary team, and ensure excellence in every dish served. The role demands creativity in menu design, a thorough understanding of costing and inventory, and a proactive approach to maintaining equipment and food safety compliance. By overseeing ingredient sourcing and kitchen processes, the Executive Chef ensures the highest standards of food preparation, presentation, and guest satisfaction are met consistently. The position also includes budget preparation, goal setting, and human resources management while fostering a collaborative and efficient work environment. The appointed candidate will bring expertise in coastal and Mediterranean cuisine, a strong leadership presence, and an ability to work effectively in a fast-paced hospitality setting. This full-time position offers the opportunity to lead an exciting new culinary venture that is poised to become a landmark dining destination in North Baltimore. The Executive Chef will be essential to establishing a sustainable operational framework that balances creativity, quality, and profitability for Cece's and Live! Hospitality & Entertainment’s expanding portfolio. This is an excellent career opportunity for a dedicated chef seeking to make a significant impact within a respected hospitality company with growth ambitions.

Job Requirements

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

Job 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 skills are utilized a significant amount of time when interacting with others
demonstrated ability to interact with guests, employees and third parties that 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 utilized frequently
Problem solving, reasoning, motivating, organizational and training abilities are used often

Job Duties

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 and assignments 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
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 and presented 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 and documentation 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) minimize waste and pilferage
Ensure that 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 any maintenance and repair needs
Participate in the preparation of the hotel's annual budget and the setting of departmental goals