EXECUTIVE CHEF / CULINARY DIRECTOR

Harry's Hospitality Group (HHG) is a distinguished multi-unit hospitality company renowned for its award-winning culinary establishments in Wilmington, Delaware. Founded in 1988, HHG has built a strong reputation for offering exceptional food, excellent service, and a welcoming atmosphere. This legacy began with the iconic Harry's Savoy Grill in North Wilmington and expanded to include the elegant Harry's Savoy Ballroom, as well as two neighborhood favorites under the Kid Shelleen's brand located in Trolley Square and Branmar Plaza. Recognized by Southern Living as one of the South's most legendary restaurants and honored as a 2024 USA Today Restaurant of the Year, Harry's Hospitality Group exemplifies culinary excellence and hospitality. HHG’s venues combine a passion for fresh, seasonal artisanal ingredients with innovative culinary techniques in fast-paced, high-volume settings, catering to diverse dining experiences including fine dining, casual neighborhood gatherings, and special events.

The Executive Chef / Culinary Director plays a pivotal leadership role within this esteemed hospitality group. This full-time position offers a competitive salary ranging from $85,000 to $110,000 annually, complemented by bonus potential and a comprehensive benefits package that includes medical, dental, vision coverage, supplemental insurance, basic life and AD&D, vacation time, dining discounts, and opportunities for professional development. The Executive Chef / Culinary Director is charged with overseeing the culinary operations across multiple HHG locations, including the Savoy Grill, Savoy Ballroom, and both Kid Shelleen's restaurants. This role demands a strategic culinary visionary capable of driving menu innovation, maintaining consistent quality standards, controlling food and labor costs, and ensuring exceptional guest experiences across all venues. Acting as the culinary ambassador of HHG, the Executive Chef also fosters a positive team culture through strong leadership and cross-department collaboration and represents the group in community engagement initiatives.

This leadership position requires mastery in managing high-volume, multi-unit restaurant operations with a focus on chef-driven, à la carte, and banquet-style dining. The Executive Chef is responsible for comprehensive menu planning, recipe standardization, and quality control to align with the brand’s reputation for excellence. Staying compliant with health codes and safety regulations is critical, as is the ability to manage budgets effectively to maximize profitability. The role demands excellent communication skills, attention to detail, and the capacity to thrive in a dynamic, fast-paced environment. Physical requirements include standing for extended periods, lifting up to 50 pounds, and traveling regularly between locations. Availability during days, nights, weekends, and holidays is essential. Joining Harry's Hospitality Group means becoming part of a passionate team committed to culinary artistry and outstanding hospitality that delights guests and cultivates long-term community relationships.