Fire & Oak Restaurant - Executive Chef

*To apply, please email resume to fireandoakrestaurant@gmail.com; include job title in subject line.

Executive Chef

Fire & Oak Restaurant

Occupation: Chefs and Head Cooks

Location: Frederick, MD - 21701Positions available: 1

Web Site: MWEJobs

Onsite / Remote: Work onsite all of the time

Job Type: Regular, Full Time (30 Hours or More), Permanent Employment

The Executive Chef is responsible for menu development, kitchen leadership, cost management, and culinary excellence. This individual will inspire and manage the back-of-house team while maintaining high standards of food quality, safety, and consistency.

Key Responsibilities...

Culinary Leadership

• Create, test, and implement a seasonal menu that reflects modern American cuisine with innovative presentation.
• Ensure consistency, quality, and portion control across all dishes.
• Keep current with food trends, techniques, and sourcing practices.

Operations & Management

• Manage day-to-day kitchen operations including scheduling, prep, service, and closing.
• Oversee inventory, purchasing, and vendor relationships to ensure cost-effective sourcing of ingredients.
• Maintain food cost, labor cost, and operational efficiency within budgetary goals.
• Implement and enforce kitchen SOPs (recipes, prep lists, cleaning schedules).

Team Development

• Recruit, train, and supervise line cooks, prep staff, and dishwashers.
• Foster a positive, collaborative, and professional kitchen culture.
• Provide ongoing coaching and performance evaluations.
• Uphold high standards of teamwork, punctuality, and discipline.

Compliance & Safety

• Ensure compliance with health, safety, and sanitation standards at all times.
• Conduct regular inspections and maintain proper food storage, labeling, and rotation.
• Adhere to local and state food safety regulations.

Qualifications...

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-volume or upscale dining environment.
• Strong understanding of modern American cuisine and contemporary culinary techniques.
• Exceptional leadership and communication skills.
• Expertise in cost control, menu engineering, and vendor management.
• Culinary degree or equivalent professional training preferred.
• Ability to thrive under pressure and lead during peak service hours.