Executive Chef Jobs in Pennsylvania

Executive Chef

JOB SUMMARY:

The Executive Chef directs all daily kitchen, culinary, and service operations. This role will ensure that the facility is ready for low and high-volume mealtimes, with food that meets and exceeds food quality standards. The Executive Chef is responsible for food quality, team development, food safety, scheduling, payroll accuracy, and managing operating costs to support the department’s financial goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversees menu development, food preparation, presentation, and consistency.
• Holds team members accountable for food quality, production, and food safety standards.
• Maintains cleanliness and compliance in all food production and service areas.
• Manages food costs, purchasing, inventory, and waste to support the department’s financial goals.
• Monitors movement, expenses, operating costs and financial performance.
• Oversees storage, rotation, and utilization of food items, supplies, and packaging.
• Creates and maintains staff schedules to ensure appropriate coverage while managing staffing levels and labor costs.
• Manages team timekeeping and payroll through ADP, reviewing hours, punches, overtime, and exceptions for accuracy. Resolves discrepancies and ensures payroll is completed correctly and submitted on time.
• Trains new and existing team members on kitchen procedures, food production, service expectations, and best practices.
• Communicates and implements new processes and procedures.
• Stays informed about culinary trends and identifies opportunities to improve menus, efficiency, and service.
• Uses ERP systems and Microsoft Office Suite to support purchasing, inventory, scheduling, reporting, and daily operations.

SUPERVISORY RESPONSIBILITIES

Supervises, trains, and develops team members to ensure they can carry out company strategies, policies, and procedures. Regularly evaluates performance, provides feedback, and establishes annual performance goals based on individual and departmental needs.

EDUCATION AND/OR EXPERIENCE

• 10+ years of experience in restaurants, banquet facilities, or high-volume food service environments.
• 2+ years of experience as an Executive Chef.
• Culinary school degree preferred.
• Strong computer proficiency, including ERP systems and Microsoft Office Suite.
• Experience managing food costs, labor expenses, payroll, and staff scheduling.

REQUIREMENTS

• Current ServSafe certification and working knowledge of food safety regulations.
• Proven ability to lead kitchen operations, manage food production, and maintain consistent food quality in a high-volume food service environment.
• Ability to manage multiple priorities and make sound decisions in a fast-paced environment.
• Demonstrated experience supervising, training, scheduling, and developing employees.
• Strong critical analysis, organizational, communication, leadership, and problem-solving skills.
• Ability to develop and maintain employee schedules that meet operational needs while controlling labor costs.
• Knowledge of food safety, sanitation, food handling, and applicable health regulations.
• Proficiency in ERP systems, Microsoft Office Suite, and other business systems used for scheduling, payroll, purchasing, inventory, and reporting.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed.

FOOD SAFETY

Ensures food is prepared, handled, stored, and served safely. Maintains sanitation standards and addresses food safety or quality concerns promptly in accordance with company policies and procedures.