{"schemaVersion":"jobsearcher.job.v1","id":"9aaac8f48a4d42f94a6df39a","url":"https://jobsearcher.com/jobs/9aaac8f48a4d42f94a6df39a","canonicalUrl":"https://jobsearcher.com/jobs/9aaac8f48a4d42f94a6df39a","title":"Executive Chef","description":"Benefits:\n\n401(k)\n401(k) matching\nBonus based on performance\nCompetitive salary\nHealth insurance\nPaid time off\nRelocation bonus\n\nPosition Objective:\nHarbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (www.verdepizza.com) is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable.\n\nEssential Duties and Responsibilities:\n\nCulinary Excellence:\n\nLead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.\nConduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.\nEnsure all dishes meet high standards for quality and presentation before they reach any guest.\nRegularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.\n\nLeadership and Staff Management:\n\nDirect all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.\nFoster a culture of respect, professionalism, and enthusiasm within the kitchen team.\nEvaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.\nWork closely with Restaurant Leadership to align culinary operations with overarching business objectives.\n\nOperational Management:\n\nMaintain effective cost control measures in food preparation and kitchen operations without compromising quality.\nOversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.\nEnsure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.\nImplement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.\n\nCommunication and Coordination:\n\nServe as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.\nCommunicate effectively with all levels of management to forecast needs and resolve challenges.\nCollaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.\n\nRegulatory Compliance:\n\nEnsure compliance with all local, state, and federal labor and health codes.\nMaintain certifications and ensure all kitchen staff are trained in food safety practices.\nRegularly review and update kitchen practices to adhere to the latest sanitation standards.\n\nGeneral Functions & Responsibilities:\n\nActively participate in menu planning and the introduction of new dishes.\nSchedule and lead staff meetings, training sessions, and planning reviews.\nDevelop and enforce kitchen protocols to streamline operations and enhance staff performance.\nEngage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.\n\nRequirements:\n\nMinimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.\nDemonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.\nStrong problem-solving skills and the ability to manage complex kitchen operations.\nProficient in using computer systems and software necessary for kitchen management.\nFlexible availability, including nights, weekends, and holidays, to meet the demands of the business.\nPhysical ability to perform job functions, including standing for long periods and handling heavy equipment.\nMust possess a current food safety certification (e.g., SERVsafe or equivalent).\nAble to read a P&L, experience with R365 and tech savvy is a plus.","company":"Verde","rawCompany":"verde","city":"Baltimore","state":"MD","isRemote":false,"isActive":false,"createdAt":"2026-04-14T10:23:48.652Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Benefits:\n\n401(k)\n401(k) matching\nBonus based on performance\nCompetitive salary\nHealth insurance\nPaid time off\nRelocation bonus\n\nPosition Objective:\nHarbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (www.verdepizza.com) is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable.\n\nEssential Duties and Responsibilities:\n\nCulinary Excellence:\n\nLead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.\nConduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.\nEnsure all dishes meet high standards for quality and presentation before they reach any guest.\nRegularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.\n\nLeadership and Staff Management:\n\nDirect all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.\nFoster a culture of respect, professionalism, and enthusiasm within the kitchen team.\nEvaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.\nWork closely with Restaurant Leadership to align culinary operations with overarching business objectives.\n\nOperational Management:\n\nMaintain effective cost control measures in food preparation and kitchen operations without compromising quality.\nOversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.\nEnsure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.\nImplement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.\n\nCommunication and Coordination:\n\nServe as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.\nCommunicate effectively with all levels of management to forecast needs and resolve challenges.\nCollaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.\n\nRegulatory Compliance:\n\nEnsure compliance with all local, state, and federal labor and health codes.\nMaintain certifications and ensure all kitchen staff are trained in food safety practices.\nRegularly review and update kitchen practices to adhere to the latest sanitation standards.\n\nGeneral Functions & Responsibilities:\n\nActively participate in menu planning and the introduction of new dishes.\nSchedule and lead staff meetings, training sessions, and planning reviews.\nDevelop and enforce kitchen protocols to streamline operations and enhance staff performance.\nEngage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.\n\nRequirements:\n\nMinimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.\nDemonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.\nStrong problem-solving skills and the ability to manage complex kitchen operations.\nProficient in using computer systems and software necessary for kitchen management.\nFlexible availability, including nights, weekends, and holidays, to meet the demands of the business.\nPhysical ability to perform job functions, including standing for long periods and handling heavy equipment.\nMust possess a current food safety certification (e.g., SERVsafe or equivalent).\nAble to read a P&L, experience with R365 and tech savvy is a plus.","datePosted":"2026-04-14T10:23:48.652Z","dateModified":"2026-04-14T10:23:48.652Z","hiringOrganization":{"@type":"Organization","name":"Verde","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Baltimore","addressRegion":"MD","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"9aaac8f48a4d42f94a6df39a"},"url":"https://jobsearcher.com/jobs/9aaac8f48a4d42f94a6df39a"}}