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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Quarterly bonus
Paid Time Off
Retirement Plan
meal discounts
Professional development opportunities
Job Description
The hiring establishment is a prominent full-service restaurant located in Wilmington, DE, known for its high-volume, vibrant dining environment. The restaurant emphasizes quality, consistency, and exceptional guest experiences, making it a favored destination for diverse culinary tastes. With a commitment to maintaining and expanding its brand standards, this restaurant is an excellent platform for culinary professionals seeking growth and leadership opportunities in a dynamic setting. Employment is full-time with a competitive base salary range of $80,000 to $90,000, plus the potential for quarterly bonuses based on performance. The Executive Chef position is a comprehensive leadership role responsible for overseeing a... Show More
Job Requirements
- Education in culinary arts or related field preferred
- minimum of 5 years experience in culinary leadership roles
- experience managing high-volume kitchen operations
- strong knowledge of food safety regulations and sanitation procedures
- ability to develop and lead kitchen teams effectively
- proficiency in inventory and cost control
- excellent communication and organizational skills
- ability to work a flexible schedule including nights, weekends, and holidays
Job Qualifications
- Proven culinary leadership experience in a high-volume, full-service restaurant environment
- experience leading other leaders such as Sous Chefs, Kitchen Managers, or lead line teams preferred
- strong knowledge of food production, sanitation, deep cleaning standards, and health department compliance
- demonstrated ability to create and implement systems that improve consistency, execution, and accountability
- strong experience recruiting, training, coaching, and developing culinary talent
- solid understanding of inventory control, vendor management, and food cost strategy
- excellent organizational, communication, and leadership skills
- strong attention to detail, urgency, and commitment to standards
- flexible availability including nights, weekends, and holidays
Job Duties
- Lead daily kitchen operations to ensure strong culinary performance across all shifts and volume levels
- direct and support the Sous Chef and kitchen leads to ensure station readiness, ticket-time performance, and execution standards
- ensure all menu items are prepared according to recipe, plating, and presentation standards
- maintain excellent food quality, flavor consistency, and execution across all stations
- oversee prep, production, line execution, and service standards to ensure speed, accuracy, and guest satisfaction
- partner with front-of-house leadership to maintain communication, smooth service flow, and a guest-ready kitchen at all times
- build, refine, and implement kitchen systems that improve performance, consistency, efficiency, and accountability
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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