Position: Chef / Kitchen Manager
Location: Bucks County, PA
Duration: Full Time / Permanent
Salary: $60,000 - $65,000 Per Year
Industry: Restaurant / Gastropub, Independent, Single-Unit
About the Opportunity:
Our client is a well-established, independently owned gastropub in the heart of Bucks County, Pennsylvania. Housed in a beautifully renovated historic building, this neighborhood tavern has built a loyal local following through its scratch-made, seasonal pub fare, creative cocktail program, and one of the area's most extensive craft beer selections. With a warm, community-driven atmosphere and a reputation as a go-to gathering spot, this is a rare opportunity to lead the kitchen of a beloved local institution.
Position Summary
- We are seeking a hands-on Chef / Kitchen Manager to lead all culinary and back-of-house operations. This is a working-chef role suited to someone who thrives in an independent, owner-involved environment and takes pride in both the creative and operational sides of running a kitchen.
MANDATORY REQUIRED:
- Currently KM/ Chef in a casual dining restaurant
- $1.5MM Sales volume experience
- 3+ years as Kitchen Manager/ Chef in a Casual Dining restaurant
- Documented ability to manage/ control Food Cost - SPECIFICS
- Documented ability to manage/ control BOH Labor Cost - SPECIFICS
- Resume reflects ability to be CREATIVE in developing menu items/ specials
Key Responsibilities:
- Oversee all kitchen operations including menu development, food cost management, and quality control
- Design and execute a seasonal, scratch-made menu that balances traditional pub fare with creative twists
- Manage BOH staffing: hiring, training, scheduling, and performance management
- Maintain food safety, sanitation, and health code compliance
- Control food and labor costs to meet budgeted targets
- Manage vendor relationships and ordering/inventory
- Collaborate closely with ownership on menu direction, specials, and seasonal offerings
- Ensure consistency and quality across a high-volume, full-service kitchen with a busy bar/dining operation
Ideal Candidate Profile
- 3+ years of experience as an Chef, Sous Chef, or Kitchen Manager in a full-service, high-volume restaurant or gastropub setting
- Strong scratch-cooking background with experience developing seasonal menus
- Proven ability to manage food cost, labor cost, and kitchen P&L
- Hands-on leadership style — comfortable on the line, not just in the office
- Experience in an independent, owner-operated environment preferred (vs. large corporate chain background)
- ServSafe certification or equivalent
- Strong team-building and staff development skills in a tight labor market
What This Client Offers:
- Stable, established local business (not a startup or new concept)
- Direct access to ownership and creative input on menu direction
- Community-oriented culture with strong local reputation and loyal customer base
- Competitive salary, great bonus opportunity, PEOPLE FIRST CULTURE
EOE - Equal Opportunity Employer
