Mis en Place

Executive Chef - $70K-$80K | Dinner Only | Brewery

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
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Benefits

401(k)
Medical insurance
Paid Time Off
paid sick days
Dining Perks
Referral bonuses
Free parking
Public transit accessible

Job Description

Our establishment is a thriving local brewery nestled in Northwest Philadelphia, PA, renowned for its community-oriented, owner-operated brewpub environment. This brewpub offers an exceptional experience with its housemade beer, wood-fired pizzas, and innovative vegan-friendly dishes. The culture here is distinctly positive, professional, and people-first — emphasizing teamwork, integrity, and respect without any yelling or ego, which makes it a unique and desirable workplace for culinary professionals focused on quality and collaboration. We pride ourselves on fostering a close-knit team that works together harmoniously to deliver great food and memorable experiences to our loyal guests who appreciate our strong community ties.<... Show More

Job Requirements

  • high school diploma or equivalent
  • minimum 5 years BOH experience
  • at least 2 years chef or kitchen management experience
  • food safety certification preferred
  • strong leadership and communication skills
  • ability to work in a fast-paced environment
  • physical ability to stand for extended periods and lift 50 lbs
  • reliable transportation
  • U.S. work eligibility
  • English proficiency

Job Qualifications

  • 5 plus years BOH restaurant experience
  • 2 plus years in chef or management role
  • food safety certification preferred
  • strong leadership skills
  • excellent communication and organizational skills
  • calm, dependable, and detail-oriented
  • ability to lift 50 lbs and stand for long periods

Job Duties

  • lead all BOH operations across two kitchens-menu creation, ordering, inventory, food costing, and vendor management
  • recruit, train, and motivate kitchen staff
  • ensure high standards of quality, efficiency, and hospitality
  • develop and implement seasonal menus with creative freedom
  • manage food safety and compliance with certification standards
  • oversee inventory control and maintain cost-effective ordering practices
  • foster a positive and collaborative team environment

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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