For nearly 90 years, Eddie's of Roland Park has been part of Baltimore's table.
Families have trusted us for weeknight dinners, holiday meals, celebrations, and some of the city's most beloved prepared foods. While we've evolved over the decades, our mission has never changed: exceptional food, genuine hospitality, and serving our community with pride.
Today, we're searching for the next Executive Chef and Culinary Director to help write the next chapter of that story.
This isn't a role for someone looking to build a personal brand or reinvent an institution.
It's an opportunity for a leader who believes great kitchens are built through mentorship, consistency, operational excellence, and respect for tradition.
Our team already has talented cooks. What we're looking for is someone who can develop people, strengthen systems, manage food and labor costs, elevate production, and preserve the quality and standards that generations of Baltimore families have come to expect from Eddie's.
If you've successfully led a high-volume culinary operation (whether in retail food, hospitality, catering, country clubs, universities, or restaurants) and believe leadership is about helping others succeed, we'd love to talk.
Position Summary:
The Executive Chef will oversee high volume food preparation of entrees and side dishes for prepared food counter and catering business. Manages kitchen operations, while ensuring the highest quality of food for our customers and maintaining a safe and sanitary work environment for the staff.
Responsibilities:
- Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, and consistency,
- Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards,
- Monitors and controls all labor and food costs through effective scheduling, training, and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved,
- Continuously improve and propel forward culinary aspects of kitchen operations from sourcing and receiving, to menu/recipe planning, costing, development, and feedback,
- Provide direction for daily operation of all food production facilities,
- Supervises organization and sanitation of kitchen, storage areas and loading dock,
- Supervises opening and closing of food service operation,
- Ensures proper scheduling of daily kitchen culinary and food prep for on-time service,
- Ensures that food and supplies are inventoried, ordered, received, and stored properly,
- Ensures proper presentation of all food items to provide maximum appeal and freshness,
- Supervises, schedules, evaluates, trains, and disciplines all culinary/kitchen staff,
- Partners with management and staff to ensure issues with food production, preparation and presentation are resolved promptly,
- Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP/ServSafe),
- Implements and monitors standards for training of culinary staff development,
- Ensures all staff works safely, consistently using designated safety equipment (personal protective equipment - PPE),
- Responsible for routine internal sanitation audit, and
- Performs additional duties as assigned.
Supervisory Responsibilities:
Qualifications:
- 5+ years experience in a head chef or managerial kitchen position,
- 2-year Culinary Arts degree and/or other culinary certification,
- Vast knowledge in culinary arts, including any new up and coming food trends,
- Top of the line customer services skills,
- High familiarity with kitchen equipment, processes, and health and safety guidelines,
- International food knowledge and passion for comfort foods and American cuisine,
- Proven leadership and creative abilities inside the kitchen,
- Expert skills and experience planning, designing, and preparing meals,
- Knowledgeable and dexterous using all manner of complex kitchen equipment,
- Accustomed to high traffic and kitchen volume,
- Delegate tasks effectively and assists when needed,
- Polished, professional, with an upbeat personality that is infectious,
- Effective and clear communicator,
- Excellent time management and organizational skills,
- Expert problem solver who thrives under pressure,
- Able to work required shifts,
- Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records,
- ServSafe Certification highly desired, and
- Additional duties as assigned.