Hospitality Confidential is pleased to present an outstanding Executive Chef opportunity with a successful, family-owned restaurant group based in Pennsylvania. This acclaimed hospitality organization is known for its dedication to excellence, its commitment to scratch-made, seasonal cuisine, and its culture of mentorship and growth.

The Executive Chef will be the creative and operational force behind the restaurant’s culinary vision - leading a talented kitchen team, shaping menu innovation, and ensuring exceptional execution at every service. This is an opportunity for an ambitious, driven, and passionate culinary leader to make a significant impact within a respected and growing group that values collaboration, craft, and consistency.

About the Position 

The Executive Chef will oversee all back-of-house operations, from menu development and product sourcing to team leadership and financial performance. This individual will be directly responsible for ensuring that each dish reflects the restaurant’s standards of excellence and embodies its culinary philosophy.

We’re seeking a true leader - someone who thrives in high-volume, high-quality kitchens and inspires their team through presence, passion, and professionalism. The Executive Chef will play an integral role in developing and mentoring future culinary leaders, while fostering a positive, disciplined, and inclusive kitchen culture.

This position requires exceptional organization, creativity, and attention to detail. The ideal candidate brings strong operational acumen, a deep respect for hospitality, and a hands-on leadership style that sets the tone for excellence. Beyond culinary execution, the Executive Chef will partner closely with ownership and front-of-house management to deliver a cohesive, elevated guest experience.

If this sounds like you, we’d love to talk with you! 

Skills & Requirements

• Minimum 3–5 years of Executive Chef experience in chef-driven environments, fine dining kitchens, and/or structured corporate steakhouse concepts

• Lead all back-of-house operations, ensuring consistency, efficiency, and culinary excellence.

• Recruit, train, and mentor a high-performing kitchen team while fostering a positive and inclusive culture.

• Develop and execute seasonal menus that balance innovation, creativity, and cost efficiency.

• Maintain high standards of quality, presentation, sanitation, and safety at all times.

• Manage food cost, inventory, and purchasing with a focus on profitability and sustainability.

• Oversee daily prep, butchering, and portion control for consistency and precision.

• Collaborate closely with front-of-house management to ensure seamless guest experiences.

• Stay current with industry and culinary trends, integrating new ideas and techniques.

• Demonstrate strong leadership, communication, and problem-solving skills under pressure.

Compensation & Benefits

• Base Salary: $90,000 – $100,000 DOE

• Simple IRA: Up to 2% match

• Relocation Assistance 

• Health insurance

• Vision insurance

• Dental insurance

• Paid time off

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.