Executive Chef

We are an established restaurant in South Philadelphia looking for a candidate with a record of excellence in the kitchen, strong management skills, and a commitment to quality and creativity. Operated with the values of leadership and efficiency, our small, intimate bar and restaurant thrives with a thoughtfully prepared menu that is executed at a very high level. 

Responsibilities:

• Continue to develop a menu and recipes for the restaurant with a focus on raw and prepared shellfish and grilled small plate options.
• The Executive Chef will prepare weekly COGS reports and will be responsible to prepare reports of labor and food costs. Menu management and development will be adjusted based on food quality, budget, and purchasing constraints weekly.
• Experience with the line, expo, and staff management required.
• Be in charge of cleanliness of the kitchen including all refrigeration, the food hot line, dish area, and restaurant as a whole.
• Work with the GM on nightly seatings, events, staff management, relationships with vendors.
• Hiring, scheduling, and management of all back of house staff (8-10 persons).
• All food purchasing, vendor relationships, inventory management, and food standards according to the Office of Food Protection.
• Scheduled full time with 2 weeks paid vacation time per year with minimum of 1 month of notice. Open availability is necessary. Be flexible with your schedule and willing to work until the job is done.
• Ensure minimal wastage of product.
• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out.
• Conduct regular staff performance reviews and foster a positive, professional kitchen culture.
• Stay current with culinary trends and continuously seek ways to elevate the dining experience.
• Any other duties as directed by the management.

• 7+ years of professional kitchen experience, with at least 3 years in a senior leadership role
• Strong knowledge of food costing, ordering, and kitchen financials
• ServSafe certification required and PIC manager certification
• Excellent communication, leadership, and organizational skills

Compensation:

• Salary: $75,000 – $86,000, commensurate with experience
• Paid time off
• Based on performance, profit sharing after 1 year of employment and reviews by ownership