Chef

The Wine Kitchen on the Creek is seeking an Executive Chef to lead the kitchen at our established restaurant in downtown Frederick.

For 15 years, we’ve brought people together through seasonal food, an exceptional wine program, and thoughtful hospitality. We’re looking for a chef who can build on hat foundation and brings the ideas, energy, and leadership to help write our next chapter.

Part of Eat Drink Management Group, The Wine Kitchen offers the opportunity to make a meaningful creative contribution with support from involved owners and experienced culinary leadership.

Our Executive Chef and General Manager work as partners in leading the restaurant. Together, you’ll share responsibility for its people, guest experience, and financial performance.

You’ll lead a hands-on kitchen, develop seasonal menus, strengthen daily execution, and build a team that takes pride in its work. Success means food that brings guests back, a kitchen where people grow, and an operation that performs consistently.

• Seasonal menu development: Create thoughtful, ingredient-driven dishes that reflect The Wine Kitchen’s identity and complement our wine program.

• Consistent execution: Establish clear recipes, prep systems, portion standards, and plating expectations. Taste, teach, and maintain standards throughout service.

• Team development: Recruit, train, coach, and retain a strong kitchen team. Develop your sous chefs and cooks into future leaders.

• Financial performance: Own food purchasing, inventory, recipe costing, waste control, and kitchen labor. Work with the GM to meet agreed budgets and improve profitability.

• Daily operations: Maintain an organized, clean, safe kitchen with clear communication and reliable systems.

• Hospitality: Partner with the front of house on menu education, service pacing, dietary needs, wine dinners, and special events.

You’re a skilled cook who enjoys teaching and takes satisfaction in helping others succeed. You set high standards, communicate clearly, and stay composed during a demanding service.

You bring:

• Experience as an Executive Chef or Chef de Cuisine, or a strong record as a Sous Chef ready to lead.
• Have a unique culinary point of view and desire to share it with your team and guests.

• A solid foundation in seasonal, scratch cooking and menu development.

• Demonstrated success managing food cost, labor, purchasing, and inventory.

• The ability to build accountability through clear expectations, coaching, and follow-through.

• A collaborative approach to working with the GM, ownership, and the front of house.

• Availability to lead during evenings, weekends, and key holiday services.
  
  

How we treat each other is everything.

We believe excellent food and a healthy kitchen culture belong together. We value initiative, kindness, accountability, and a sense of fun. We expect our leaders to demonstrate those values every day.