Executive Sous Chef

Live! Hospitality & Entertainment is leveraging its incredible hospitality expertise, deep community ties, and knowledge of the Roland Park community to create a unique upscale dining experience in North Baltimore at Cross Keys. We are looking to partner with a talented General Manager who can execute and deliver at the highest level to bring this magnificent concept to life.

Cece’s menu, led by James Beard Award Nominated Chef John Suley, will focus on coastal cuisine with Mediterranean-influenced dishes. Using the finest ingredients, the curated menu will offer guests elevated options that are simple, yet perfectly prepared for weekday lunches, dinner seven nights a week, as well as brunch and lunch on the weekends.

As the Executive Sous Chef, you will be responsible for overseeing the day-to-day culinary operations, managing kitchen staff, and ensuring the consistent delivery of high-quality dishes. Collaborating with the Vice President of Culinary & Director of Operations, you will contribute to menu development, maintain food safety standards, and inspire the team to exceed culinary expectations.  A key responsibility will be mentoring, training and coaching staff (line cooks, prep cooks, etc.). 

Key Responsibilities:

Menu Development: Work closely with the VP of Culinary to create/execute innovative and appealing menus that align with our culinary vision and meet customer preferences.

Kitchen Management: Supervise and lead kitchen staff, ensuring a positive and efficient work environment. Manage daily operations, including food preparation, cooking, presentation and scheduling of the team.

Quality Control: Maintain high standards of food quality, consistency, and presentation. Conduct daily inspections, walk throughs and tastings to uphold our culinary standards and recipes,

Staff Training: Hire, train, mentor, and develop kitchen staff to enhance their culinary skills and foster a collaborative and high-performance kitchen team.

Inventory Management: Oversee inventory levels, order supplies, and manage stock rotation to minimize waste and ensure the availability of fresh ingredients.

Cost Control: Work with the Director of Operations to control food and labor costs while maximizing profitability. Implement cost-effective measures without compromising quality.

Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and company policies. Uphold the highest standards of cleanliness and organization in the kitchen.

Collaboration: Collaborate with other departments, including front-of-house staff, to ensure seamless communication and a coordinated approach to customer satisfaction.

Event Coordination: Contribute to the planning, organization, and execution of special events, private functions, and catering opportunities.

Qualifications:

• Experience as a Chef de Cuisine or Executive Sous Chef in a high-volume restaurant or hotel.
• Three years of management experience required.
• Experience with back of house administrative systems
• Culinary degree or equivalent certification
• Strong leadership and organizational skills.
• Creative flair and passion for culinary arts.
• In-depth knowledge of diverse cuisines and cooking techniques.
• Excellent communication and interpersonal abilities.
• Ability to thrive in a fast-paced, dynamic environment
• Familiarity with industry best practices and current culinary trends.

Requirements of the position:

• Carrying or lifting items weighing up to 75 pounds. 
• Moving about the kitchen in a safe and secure manner. 
• Handling food, objects, products and utensils effectively and safely. 
• Bending, stooping, standing and kneeling. 
• Withstand potential climate temperature changes in assigned work area. 

Compensation: The compensation range for this position is 75,000 - 85,000 annually. Eligible employees are entitled to a comprehensive benefits package following the required eligibility period, which includes:

• Health, dental, and vision insurance
• Personal and vacation time 
• 401(k) plan with employer match