SAGE Dining Services® is always interviewing dedicated foodies who are passionate about providing exceptional dining experiences for every meal and catering opportunity. We are seeking an experienced and talented Executive Chef with high-volume dining and high-end catering experience for an exclusive private boarding school campus in Owings Mills, MD.

Our chefs and culinary teams are highly skilled individuals who excel at creating exceptional meals. The menus, crafted by our chefs, are prepared from scratch and showcase local and regional flavors, ingredients, and culinary styles. Our team is dedicated to delivering dining experiences that are truly unique, and our high standards of service and culinary expertise allow us to execute catering events that rival those of five-star restaurants.

If you’re a creative, hands-on culinarian with strong leadership skills, a passion for delivering exceptional dining experiences, and a commitment to building lasting connections within the community, we encourage you to apply today!

This is a year-round salaried position at a location that operates every day of the week. The schedule will be discussed during the interview.

Pay Type: $70,000 Salary

Time Commitment: Full Time

What You'll Do:

• Plan cycle menus and lead daily production (hands on).
• Enforce safety protocols and lead by example.
• Deliver an outstanding example of customer service to your team and to the community we serve.
• Manage ordering and inventory.
• Deliver incredible catering events rivaling five-star restaurants.
• Participate in the interviewing, hiring, training and ongoing mentoring of the team.
• Participate in general location management with the Food Service management team.

• Competitive salary and benefits.
• Collaborative environment.
• Emphasis on training and development.
• Opportunities for advancement.
• Mission-based company with values you trust.
• Appreciative community.
• Tremendous amount of resources and tools at your fingertips.

• Customer service skills.
• High-end catering and high-volume banquet experience.
• Substantial culinary knowledge: trends, techniques, and processes.
• Menu planning and production experience.
• Minimum five years culinary experience.
• Minimum five years managing others in the kitchen.
• Ability to lead and mentor the team.
• Happy disposition for community and team interactions.
• Current ServSafe® certification and local health department certification, where required.