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.