CHEF DE CUISINE

Harry's Hospitality Group; Wilmington (DE); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life and AD&D

Vacation

Dining discounts

Professional development

Job summary

Harry's Hospitality Group is seeking a Chef de Cuisine for Kid Shelleen's Branmar Plaza in Wilmington, DE. You will direct culinary activities, lead menu development, and mentor a high‑performing kitchen team to deliver exceptional guest experiences.

The role requires a culinary degree and 5–7+ years in professional kitchens, including leadership, with ServSafe certification and strong cost controls. A fast-paced environment and long hours are part of daily operations.

Qualifications

• Minimum 5–7+ years of professional culinary experience in high-volume or fine-dining settings.
• At least 3 years in a leadership role (CDC, Sous Chef, or similar).
• Culinary degree or equivalent high-level apprenticeship/experience.
• Valid ServSafe Manager certification (or state-required food safety cert).
• Mastery of advanced cooking techniques and professional knife skills.

Responsibilities

• Direct all culinary activities for the location within HHG.
• Oversee menu development and food production.
• Mentor and lead a high-performing kitchen team.
• Manage costs and labor efficiency while ensuring guest satisfaction.

Skills

Leadership

Time management

Communication

Advanced cooking techniques

Knife skills

POS software

Food safety awareness

Education

Culinary degree

Tools

Restaurant POS software

Job description

Chef de Cuisine - Kid Shelleen's Branmar Plaza (part of Harry's Hospitality Group)

$70,000.00+ / year salary with benefits.

Join our HHG Award-Winning Team!

Work as part of a culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment.
Apply your knowledge and learn new things!

Dating to 1988, Harry’s food and service has become renowned, starting with the legendary Harry’s Savoy Grill in North Wilmington, the elegant Harry’s Savoy Ballroom adjacent to Harry’s Savoy Grill and the neighborhood favorites Kid Shelleen’s Charcoal House & Saloon in Trolley Square and Kid Shelleen's in Branmar Plaza.

HHG is a promise of great food, excellent service, and a fun atmosphere. We’re dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time.

POSITION SUMMARY:

The Chef de Cuisine will direct all culinary activities for their specific location within HHG. You will be responsible for menu development, overseeing food production, and mentoring a high-performing kitchen team. The ideal candidate balances creative culinary talent with sharp administrative skills to optimize food costs and labor efficiency while delivering an exceptional guest experience.

Duties and responsibilities

Duties and responsibilities include culinary leadership, quality control, menu development, team management, inventory & costing, and safety & sanitation compliance.

Prerequisites:

• Experience:Minimum 5–7+ years of professional culinary experience in a high-volume or fine-dining environment, with at least 3 years in a leadership role (CDC, Sous Chef, or similar).
• Education: Culinary degree from an accredited institution, equivalent high-level apprenticeship or experience in the field. Must be able to read and write to facilitate the communication process.
• Certifications:Valid ServSafe Manager certification (or equivalent state-required food safety certificate).
• Technical Proficiency: Mastery of advanced cooking techniques, professional knife skills, and familiarity with restaurant management/POS software.
• Soft Skills:Exceptional time management, clear communication, and strong leadership presence in high-pressure environments.

Work Environment & Physical Requirements

• Ability to stand for long shifts (8–10+ hours) in high-temperature environments.
• Frequent lifting of up to 50–60 lbs and repetitive hand motions.
• Flexible availability, including nights, weekends, and holidays.
• Comfort working in hot, humid, and high-noise environments.

Prerequisites:

• Experience:Minimum 5–7+ years of professional culinary experience in a high-volume or fine-dining environment, with at least 3 years in a leadership role (CDC, Sous Chef, or similar).
• Education: Culinary degree from an accredited institution, equivalent high-level apprenticeship or experience in the field. Must be able to read and write to facilitate the communication process.
• Certifications:Valid ServSafe Manager certification (or equivalent state-required food safety certificate).
• Technical Proficiency: Mastery of advanced cooking techniques, professional knife skills, and familiarity with restaurant management/POS software.
• Soft Skills:Exceptional time management, clear communication, and strong leadership presence in high-pressure environments.

Work Environment & Physical Requirements

• Ability to stand for long shifts (8–10+ hours) in high-temperature environments.
• Frequent lifting of up to 50–60 lbs and repetitive hand motions.
• Flexible availability, including nights, weekends, and holidays.
• Comfort working in hot, humid, and high-noise environments.

BENEFITS

include medical, dental, vision, supplemental, basic life and AD&D, vacation, dining discounts, professional development and more.

Job Type: Full-time

Work locations are in Wilmington, DE

Learn more about HHG at https://www.harryshospitalitygroup.com

3 Locations:Harry's Savoy Grill / Kid Shelleen's Trolley Square / Kid Shelleen's Branmar Plaza