The Ivy Hotel, a member of the prestigious Relais & Chateaux organization, recently awarded two Michelin Keys, is an extraordinary boutique hotel in Baltimore’s historic Mount Vernon neighborhood, with 17 guest rooms and suites, a small luxury spa, and Magdalena, one of Baltimore’s top restaurants. Consistently rated in the “best of” categories, The Ivy’s highly inclusive room rate includes everything from made-to-order breakfast and evening cocktails to private car service and valet parking.

The Ivy is easily accessible by car or bus, and is close to many of the city’s museums and activities. We offer generous benefits and foster a vibrant, creative workplace.

Magdalena is The Ivy Hotel’s American Contemporary restaurant, with a French brigade-style kitchen and a close-knit, talented, diverse culinary team.

The seasonal Magdalena menu is grounded in the bounty of the Chesapeake Bay region. Ingredients are sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy - which includes whole animal butchery/utilization, methods of seasonal preservation, and in-house baking and pastry.

A cheeky cocktail program, Wine Spectator-awarded wine list, and revered whiskey collection complete an unmatched dining experience. Together, the Magdalena team creates an artistic, from-scratch expression of Maryland, recently recognized in Food & Wine.

Magdalena is closed Sundays and Mondays, with a final seating at 9 pm Tuesday through Thursday, and at 10 pm on Friday and Saturday.

DESCRIPTION AND QUALIFICATIONS

The Executive Chef position is a rare opportunity to join the culinary team of a Relais & Chateaux property - a global leader in culinary excellence and a standard-setter for the rest of the world.

The Executive Chef is responsible for the successful management of The Ivy Hotel culinary program and the Magdalena kitchen. The Chef is first in command in the kitchen, maintaining both highest quality standards and guest satisfaction. The Chef reports directly to the General Manager, and works closely with the Assistant General Manager, the Managing Director, and the Food and Beverage Director, ensuring a collaborative, harmonious relationship between front and back of house operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee day-to-day production and operations in the kitchen of all Ivy Hotel culinary outlets

• Craft inspired, continuously updated/renewed seasonal menus and deliver an exceptional product

• Conduct, coordinate, and supervise timely inventories, and ensure equipment repairs are carried

  out as needed

• Be an active and dynamic recruiter of team members and someone who inherently enjoys

  developing and building his/her team and helping them to grow personally and professionally

• Foster an environment where improvements to foods, processes, and services are welcomed and

  encouraged

• Work closely with the Food and Beverage Manager to facilitate a strong relationship between the

  kitchen, dining outlets, and staff

• Create and ensure the timely rollout of new seasonal menus

• Provide daily staff meals for Ivy and Magdalena team members

• Be a thorough and timely communicator with Ivy and Magdalena management

• Work closely with the Sales & Marketing Department and Public Relations to develop, promote

  and execute special promotions and events

• Act as a brand ambassador for Magdalena and The Ivy and ensure company values are upheld

  to both external and internal contacts, through appropriate behavior and performance

• Join and participate in weekly BEO and manager meetings

• Monitor guest reviews and address feedback with the Food and Beverage Manager

• Work with the GM and Controller to create and fine-tune the budget, and review financials with

  them on a monthly basis. Set margins and manage the business against projections; control the

  elements that determine profit and loss

• Ensure adherence to, and compliance with, all health, safety, and food regulations. Maintain the

  highest standards of hygiene in the kitchen area

• Manage discipline and standards within the kitchen and address conflict in a timely manner in

  accordance with The Ivy policies

• Take ownership of issues or tasks and give detailed updates to the Assistant GM and GM

• Proven experience as Head Chef or CDC, multi-outlet oversight preferred

• Exceptional proven ability of kitchen management and team development

• Up-to-date with culinary trends and optimized kitchen processes

• Good understanding of useful computer programs (Google Drive, restaurant management

  software, POS)

• Credentials in health and safety training

PERSONAL ATTRIBUTES

• Ability to lead and inspire a team

• Strong passion for the art of food design

• Outstanding communication and leadership skills

• Ability to track expenses and manage a budget

• Effective time management

• Ability to self-manage work-life balance

• Flexibility to work different shifts including but not limited to weekends and holidays

• Genuine warmth, approachability, and generosity

• Professional manner and demeanor, and excellent personal grooming