EXECUTIVE CHEF / CULINARY DIRECTOR

Chester, PA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $110,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Medical

Dental

Vision

Supplemental

basic life insurance

Accidental Death and Dismemberment

vacation

Dining Discounts

Professional Development

Job Description

Harry's Hospitality Group (HHG) is a renowned culinary and hospitality establishment with a rich history dating back to 1988. The group operates multiple acclaimed locations including the legendary Harry's Savoy Grill and its adjacent Savoy Ballroom in North Wilmington, Delaware, as well as two beloved Kid Shelleen's restaurants situated in Trolley Square and Branmar Plaza in Wilmington. HHG has built its reputation over decades by consistently delivering exceptional food, attentive service, and a vibrant, inviting atmosphere that appeals to both locals and visitors alike. In 2024, Harry's Savoy Grill was notably recognized as one of USA Today’s Restaurants of the... Show More

Job Requirements

degree from post-secondary culinary school or program
executive chef, culinary director, or food and beverage director experience preferred
progressive leadership experience in chef-driven a la carte and banquet settings
experience overseeing high-volume multi-unit operations
strong leadership and inter-department collaboration skills
ability to design, develop and maintain standardized recipes
effective budgeting and financial management skills
knowledge and adherence to health codes and food safety
ability to multitask and work in fast-paced environments
ability to conceptualize and execute initiatives timely
strong attention to detail
excellent written and communication skills
ability to stand and be mobile for up to eight hours
ability to lift up to 50 pounds
valid driver's license and reliable transportation
availability for days, nights, weekends and holidays

Job Qualifications

degree from post-secondary culinary school or program
previous experience as executive chef, culinary director, or food and beverage director
progressive leadership experience in a chef-driven, a la carte, and banquet kitchen
experience managing multi-unit high-volume operations
strong leadership and team motivation skills
experience in recipe standardization
effective budgeting and financial management skills
knowledge of health codes and food safety practices
excellent multitasking and organizational abilities
strong written and verbal communication skills

Job Duties

lead culinary operations across multiple venues
oversee menu planning and cost control
ensure food preparation and presentation meet quality standards
manage labor and food cost budgets
maintain compliance with health and safety standards
foster team collaboration and staff development
engage with the community to enhance brand presence

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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