Hospitality Confidential
Executive Chef – Hospitality Confidential
Hospitality Confidential is pleased to present an outstanding Executive Chef opportunity with a successful, family‑owned restaurant group based in Pennsylvania. This acclaimed hospitality organization is known for its dedication to excellence, its commitment to scratch‑made, seasonal cuisine, and its culture of mentorship and growth.
About the Position The Executive Chef will be the creative and operational force behind the restaurant’s culinary vision, leading a talented kitchen team, shaping menu innovation, and ensuring exceptional execution at every service. This is an opportunity for an ambitious, driven, and passionate culinary leader to make a significant impact within a respected and growing group that values collaboration, craft, and consistency.
The Executive Chef will oversee all back‑of‑house operations, from menu development and product sourcing to team leadership and financial performance. This individual will be directly responsible for ensuring that each dish reflects the restaurant’s standards of excellence and embodies its culinary philosophy.
Responsibilities
Lead all back‑of‑house operations, ensuring consistency, efficiency, and culinary excellence.
Recruit, train, and mentor a high‑performing kitchen team while fostering a positive and inclusive culture.
Develop and execute seasonal menus that balance innovation, creativity, and cost efficiency.
Maintain high standards of quality, presentation, sanitation, and safety at all times.
Manage food cost, inventory, and purchasing with a focus on profitability and sustainability.
Oversee daily prep, butchering, and portion control for consistency and precision.
Collaborate closely with front‑of‑house management to ensure seamless guest experiences.
Stay current with industry and culinary trends, integrating new ideas and techniques.
Demonstrate strong leadership, communication, and problem‑solving skills under pressure.
Qualifications
Minimum 3–5 years of Executive Chef experience in chef‑driven environments, fine dining kitchens, and/or structured corporate steakhouse concepts.
Strong operational acumen, deep respect for hospitality, and a hands‑on leadership style that sets the tone for excellence.
Benefits
Simple IRA: Up to 2 % match
Relocation Assistance
Health insurance
Vision insurance
Paid time off
Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Strategy/Planning, Training, and Sales
Industries Restaurants
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About the Position The Executive Chef will be the creative and operational force behind the restaurant’s culinary vision, leading a talented kitchen team, shaping menu innovation, and ensuring exceptional execution at every service. This is an opportunity for an ambitious, driven, and passionate culinary leader to make a significant impact within a respected and growing group that values collaboration, craft, and consistency.
The Executive Chef will oversee all back‑of‑house operations, from menu development and product sourcing to team leadership and financial performance. This individual will be directly responsible for ensuring that each dish reflects the restaurant’s standards of excellence and embodies its culinary philosophy.
Responsibilities
Lead all back‑of‑house operations, ensuring consistency, efficiency, and culinary excellence.
Recruit, train, and mentor a high‑performing kitchen team while fostering a positive and inclusive culture.
Develop and execute seasonal menus that balance innovation, creativity, and cost efficiency.
Maintain high standards of quality, presentation, sanitation, and safety at all times.
Manage food cost, inventory, and purchasing with a focus on profitability and sustainability.
Oversee daily prep, butchering, and portion control for consistency and precision.
Collaborate closely with front‑of‑house management to ensure seamless guest experiences.
Stay current with industry and culinary trends, integrating new ideas and techniques.
Demonstrate strong leadership, communication, and problem‑solving skills under pressure.
Qualifications
Minimum 3–5 years of Executive Chef experience in chef‑driven environments, fine dining kitchens, and/or structured corporate steakhouse concepts.
Strong operational acumen, deep respect for hospitality, and a hands‑on leadership style that sets the tone for excellence.
Benefits
Simple IRA: Up to 2 % match
Relocation Assistance
Health insurance
Vision insurance
Paid time off
Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Strategy/Planning, Training, and Sales
Industries Restaurants
#J-18808-Ljbffr