The ecco/project is a new food company from James Beard award-winning Chef Spike Gjerde. Our focus is on returning maximum value to regenerative growers, to give rise to cleaner soil, air, and water; stronger small farms; and a better, more vibrant Baltimore. With ecco, we are exploring beloved global cuisines with our sourcing, plus applying our sourcing to new settings: hotels, universities, hospitals, wedding venues, retail, production, processing, and more...

We are searching for the right individual to join our Production team as a Savory Sous Chef. The Production Chef will create delicious products out of our commissary kitchen to support a full cafe operation on the Johns Hopkins Hospital campus.

This position reports directly to Kaity Mitchell, Ecco's Executive Pastry Chef and will work closely with the culinary and pastry production teams.

Responsibilities

• Manage all savory production of salad, sandwich, and prepared foods for the commissary kitchen.
• Follow recipes and established preparation guidelines for each recipe and manage prep schedules across a 7-day operating schedule, with an emphasis on Sunday to Thursday production days.
• Ensure kitchen works to established timeline and product is ready for delivery at correct pick up times.
• Pack out orders for fulfillment and ensure order fulfillment accuracy.

Qualifications

• 3+ years working in culinary sous chef or leadership role.
• Line cook experience
• Ability to scale recipes and accurately follow recipes
• Can stand for 10 hour shifts