Executive Chef

Executive Chef — Upscale Casual Wine-Focused Restaurant (Opening Soon)

Location :  Gilbertsville PA

Employment Type : Full-Time

About Us

We are an exciting new upscale casual concept preparing to open our doors soon. Our restaurant will offer a refined yet welcoming dining experience centered around exceptional cuisine, a focus on a retail wine program, and genuine hospitality. We’re seeking a passionate, driven, and creative Executive Chef to lead our culinary team and bring our vision to life.

Position Overview

The Executive Chef will be responsible for all aspects of back-of-house operations, from strategic menu planning and development to daily kitchen management. This is a hands-on leadership role—one that requires a balance of creativity, precision, and operational expertise.

Key Responsibilities

Strategic Culinary Leadership : Develop and execute a cohesive culinary vision aligned with the restaurant’s concept and wine-forward focus.

Menu Development : Create and refine menus that highlight seasonality, freshness, and local sourcing; develop quarterly or seasonal menu rotations.

Operational Oversight : Manage all back-of-house operations including purchasing, inventory control, and food cost management.

Fiduciary Responsibility : Maintain fiscal discipline by managing budgets, controlling costs, and ensuring profitability targets are met.

Team Management : Recruit, train, and inspire a professional kitchen team, fostering a culture of excellence, collaboration, and accountability.

Quality & Consistency : Ensure that every plate leaving the kitchen reflects the restaurant’s standards of excellence.

Line Presence : Maintain a visible and active presence during service, working the line and ensuring operational flow.

Safety & Compliance : Uphold all food safety, sanitation, and regulatory requirements.

Qualifications

Proven experience as an Executive Chef or Senior Sous Chef in an upscale casual or finer dining environment.

Strong leadership and communication skills with a collaborative management style.

In-depth knowledge of culinary trends, seasonal ingredients, and modern cooking techniques.

Demonstrated financial acumen and experience managing kitchen budgets.

Passion for food, wine, and hospitality.

Availability to work flexible hours, including evenings, weekends, and holidays as needed.

Compensation & Benefits

Competitive salary : based on experience.

• Compensation Growth : The initial salary will be evaluated and adjusted following the restaurant’s first six months of operation, reflecting both business performance and individual contribution.

Opportunity to shape a new concept from the ground up.

Potential for growth as the restaurant expands.