{"id":2372048,"url":"https://alion.io/job/mdfoodbank-executive-sous-chef","title":"Executive Sous Chef","company":{"id":2001583,"name":"MDFoodBank","domain":"mdfoodbank.org","url":"https://alion.io/company/mdfoodbank","size_band":"51-200","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Baltimore, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":30,"max":33,"currency":"USD","period":"hour","gross":null,"usd_annual":66000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-21T17:39:00Z","employer_posted_date":"2026-09-21","last_verified_at":"2026-10-24T22:14:58Z","board_verified":true,"closed_at":null,"days_open":33,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":33},"description":"The Maryland Food Bank (MFB) is a nonprofit, anti-hunger organization whose mission is to feed people, strengthen communities, and end hunger for more Marylanders. MFB does this work by expanding access to nutritious food while also seeking to eliminate the root causes of hunger.\nMFB distributes food through a statewide network of community-based organizations from Maryland’s western mountains to its Eastern Shore. Last year, the Maryland Food Bank distributed enough food to provide the equivalent of more than 41 million meals, or about 114,000 meals every day. This healthy food supports children, seniors, veterans, and hard-working families. Beyond food distribution, MFB works to end hunger for more Marylanders by offering job training programs, access to supportive services and benefits, and by advocating to change to the laws, policies, and practices that create food insecurity for more than 1 in 3 Marylanders.\nThe Maryland Food Bank embraces a philosophy which recognizes and values diversity. Our goal is to attract, develop, retain, and promote a talented, diverse workforce in a culture where all employees will contribute to their fullest potential.\nAbout the position:\nThe Executive Sous Chef partners with the Director, Meals Program & Logistics/Executive Chef to lead daily FoodWorks meal operations. This role supervises the kitchen team, oversees production and food safety, and ensures meals meet quality, nutrition, program, and organizational standards. The Executive Sous Chef also drives continuous improvement in menus, processes, food quality, and resource use.\nPrimary Responsibilities:\nLead daily kitchen operations, ensuring efficient, timely, and high-quality meal production.\nSupervise, coach, and develop kitchen staff; establish clear expectations for safety, quality, teamwork, and performance.\nOversee meal production to ensure recipes, portions, nutrition requirements, and quality standards are consistently met.\nMaintain daily production schedules, assignments, and priorities for the kitchen team.\nEnsure compliance with food-safety, HACCP, sanitation, allergen, and health-department requirements.\nMonitor inventory, ingredient usage, product availability, waste, and ordering to support production needs.\nCoordinate allergen-related meal substitutions and ensure accurate documentation and safe production practices.\nSupport menu planning and the development, testing, and standardization of recipes and production procedures.\nIdentify and implement improvements to food quality, production efficiency, resource utilization, and waste reduction.\nServe as the Executive Chef’s key operational partner, providing updates on production, staffing, equipment, and food-safety priorities.\nBasic Qualifications:\nHigh school diploma or equivalent.\nAt least five years of food-service experience, including work in a high-volume commercial kitchen or meal-production environment.\nAt least two years of culinary leadership or supervisory experience, such as Lead Cook, Kitchen Supervisor, Sous Chef, or similar role.\nExperience supervising, coaching, training, and developing culinary or food-production staff.\nStrong knowledge of high-volume food production, commercial kitchen equipment, food safety, sanitation, and quality control.\nAbility to lead daily kitchen operations; prioritize and assign work; and adapt to staffing, inventory, and production needs.\nAbility to read, scale, test, and standardize recipes; calculate quantities, yields, portions, and substitutions; and maintain accurate operational records.\nStrong communication, leadership, problem-solving, and sound decision-making skills.\nServSafe Manager Certification upon hire or within 90 days of hire.\nSuccessful completion of required pre-employment drug screening and background check.\nPreferred Qualifications:\nCompletion of an accredited culinary arts, food-service management, hospitality management, or related program; an equivalent combination of education and experience will be considered.\nExperience in high-volume meal production, catering, healthcare or institutional food service, or community-based meal programs.\nExperience with menu and recipe development, production planning, inventory management, food-cost awareness, waste reduction, and food-safety compliance.\nExperience translating new program ideas into practical recipes, production processes, staffing plans, training, and standard operating procedures.\nProficiency using technology for ordering, inventory, scheduling, documentation, reporting, and communication.\nA collaborative, creative, adaptable approach to improving food quality, operational efficiency, and program outcomes.\nSupervisory Responsibility:\nThis position directly supervises kitchen staff, including the Lead Cook, Cooks, and Kitchen Porter. \nWork Environment:\nThis position works in both office and commercial kitchen settings, with regular time spent in food-production, storage, receiving, refrigerated, and freezer areas. The role requires working safely around commercial kitchen equipment, moving carts, material-handling equipment, noise, and fluctuating temperatures typical of a high-volume meal-production environment.\nPay Range:\n$30 - $33 / per hour \nNothing matters more to the Maryland Food Bank than our strong ethical and safety commitments. As such, all positions require a background check and drug screen.\nTo learn more about the Maryland Food Bank, visit www.mdfoodbank.org .","description_format":"text","description_chars":5451,"description_truncated":false,"requirements":{"experience_years_min":5,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":true},"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Food Logistics","Nonprofits & Foundations"],"lifecycle":[{"event":"open","at":"2026-10-12T17:49:04Z"}],"visa":[],"liveness":{"score":53,"band":"ok","label":"Likely open","p_open":1,"p_active":0.707,"p_room":0.75,"age_days":32,"expected_fill_days":36,"reasons":["conf:20","win:late"],"computed_at":"2026-10-24T06:02:35Z"},"pay":{"stated_usd_annual":66000,"is_top_pay":false},"html_url":"https://alion.io/job/mdfoodbank-executive-sous-chef","json_url":"https://alion.io/job/mdfoodbank-executive-sous-chef.json","meta":{"generated_at":"2026-10-24T23:14:27Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":34166,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-25T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":2001583},"rest":"https://alion.io/mcp/rest/get_company?id=2001583"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fmdfoodbank-executive-sous-chef"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fmdfoodbank-executive-sous-chef"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fmdfoodbank-executive-sous-chef"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/mdfoodbank-executive-sous-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fmdfoodbank-executive-sous-chef"}]}