ABOUT BALDUCCI’S

At Balducci’s we believe food is more than sustenance- it’s and experience.
Balducci’s Food Lover’s Market is a trusted name in gourmet food retail, known for our curated selection of premium ingredients, chef-prepared meals, and commitment to culinary excellence. We’re seeking an experienced and results-drivenExecutive Chefto lead our culinary operations inside our McLean, VA kitchen. This is your opportunity to shape a dynamic, customer-centric kitchen that blends premium ingredients with innovation, quality, and service excellence.
Pay Transparency : The salary range is $70,000 to $80,000 annually with quarterly bonus potential. Starting salary will vary based on criteria such as location, experience, and qualifications. There may be flexibility for exceptional candidates. The total comp package yearly can include 12 days PTO, 40 hours of sick time, 6 recognized holidays, 401k match of up to 7%, Pet insurance, EPA benefits, 30% discount and SO MUCH MORE!

POSITION OVERVIEW

The Executive Chef is responsible for overseeing all aspects of the kitchen and prepared foods operations. This includes team leadership, menu innovation, quality control, and financial performance. The ideal candidate is an experienced culinary professional with a strong background in food retail or high-volume kitchen environments, capable of managing people, product, and process with equal focus.

QUALIFICATIONS

• 5–7 years of culinary management experience in a grocery, retail food service, catering, or restaurant environment.
• Strong knowledge of gourmet and specialty food offerings and a passion for quality ingredients.
• Proven leadership and team development skills in high-volume kitchen operations.
• Culinary degree or equivalent formal training preferred.
• ServSafe Manager certification or equivalent food safety credential (or ability to obtain).
• Proficient in Microsoft Office Suite and inventory or kitchen management systems.
• Ability to work an average of 45 hours per week, including weekends and holidays as needed.

PHYSICAL REQUIREMENTS

Ability to stand for extended periods and perform tasks that require frequent bending, stooping, and reaching.
Must be able to lift up to 50 pounds.

• Provide leadership, direction, and coaching to front- and back-of-house staff to uphold standards in service, quality, safety, and efficiency.
• Design and implement seasonal menus and product offerings that reflect culinary trends and customer demand.
• Oversee all prepared foods and deli departments, including hot bar, salad bar, full-service deli, sandwiches, salads, and fully prepared entrees and sides.
• Manage food and labor costs, including forecasting, inventory, ordering, and waste reduction to meet financial goals.
• Establish and maintain vendor relationships to ensure consistent sourcing of high-quality ingredients at competitive pricing.
• Maintain compliance with all local, state, and federal health and safety regulations, including HACCP and allergen protocols.
• Conduct routine quality assurance tastings and evaluations to ensure recipe adherence and consistent product execution.
• Utilize kitchen management software and reporting tools for inventory, sales analysis, scheduling, and team communication.