Position: Executive Chef
Duration: Full Time / Permanent
Location: Wilmington, Delaware
Salary: $70,000 - $75,000 Per Year
Industry: Casual Dining / Gastropub
About the Opportunity:
- A well-established, independently owned gastropub concept in Wilmington, DE is seeking an experienced Executive Chef to lead all back-of-house operations. This is a hands-on leadership role for a chef who thrives in a non-corporate, high-volume, scratch-kitchen environment and wants full ownership of menu creativity, kitchen culture, and P&L performance.
Position Summary:
- The Executive Chef will oversee all aspects of kitchen operations, including menu development, food and labor cost control, staff hiring and training, and consistent execution of quality and safety standards. This individual will report to restaurant management and play a key role in shaping both the core menu and rotating weekly specials.
MANDATORY REQUIRED:
- CURRENTLY EXECUTIVE CHEF IN CASUAL DINING OR GASTROPUB
- 2+ years as Executive Chef
- 2+ years as Executive Chef in a Casual Dining restaurant
- $2MM+ Annual Sales Volume in a Casual Dining environment
- Independent (non-corporate) restaurant or gastropub experience
- 10+ years of overall kitchen experience across multiple stations
- Demonstrated mastery - food prep, sauté, grill, salad, fryer, dessert, line cook, fry cook, expediting
- Resume reflects experience in Labor / Food Cost management - METRICS and HOW
Duties & Responsibilities:
Menu & Food Production
- Ensure all core menu items are consistently prepared, portioned, cooked, and plated according to established recipes and presentation standards
- Create and produce a 7-day rotating menu of daily featured specials, including full menu descriptions and detailed kitchen specs for prep, cooking method, and plating
- Partner with restaurant management to plan and price menu items; establish accurate portion sizes and develop standardized recipe cards for all new menu additions
Team Leadership & Training
- Make employment decisions for kitchen personnel, including interviewing, hiring, performance evaluation, coaching, and disciplinary action as needed
- Deliver orientation on company and department policies and procedures for all new hires
- Oversee training of new and existing kitchen staff, including safe operation of kitchen equipment, proper knife handling, and food safety/sanitation practices
Cost Control & Operations
- Control food cost and product usage through proper requisitioning from storage areas, correct storage procedures, adherence to standard recipes, and active waste control
- Manage all ancillary kitchen operations, including staff scheduling, labor cost management, supply/vendor cost management, and demand forecasting
- Manage vendor relationships and ordering to ensure consistent product quality and availability
- Maintain kitchen facility, equipment, and overall cleanliness to company and health code standards
Qualifications:
- Minimum 2 years of experience as an Executive Chef, preferably within an independent (non-corporate) restaurant or gastropub environment
- Minimum 10 years of overall kitchen experience across multiple stations, with demonstrated mastery of: food preparation, sauté, grill, salad, fryer, desserts, line cook, fry cook, and expediting
- Strong verbal communication skills; able to clearly direct and collaborate with management, kitchen staff, front-of-house team, and guests
- Proven experience in labor and food cost management, scheduling, and vendor negotiations
- Working knowledge of food safety and sanitation regulations
Physical Requirements:
- Able to stand for extended periods, up to 9 hours per shift
- Able to reach, bend, and stoop frequently throughout a shift
- Able to lift up to 50 pounds regularly
EOE - Equal Opportunity Employer
