Executive Chef

Horizon Hospitality; Drums (PA); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical/Dental/Vision Insurance

401(k) with company match

Paid Time Off

Job summary

Horizon Hospitality in Drums, Pennsylvania, is seeking an experienced Executive Chef to oversee kitchen operations at a premier venue. The role involves leading a team to ensure excellent guest experience and financial performance while managing an elevated menu and catering services.

The ideal candidate should have significant experience in high-volume kitchens, strong leadership skills, and the ability to meet financial goals. The position offers a competitive salary and comprehensive benefits starting on Day 1, including medical insurance and a 401(k) plan.

Qualifications

• 3-5 years in a senior kitchen leadership role in high-volume environments.
• Ability to exceed financial and operational goals.
• Proficient in inventory management and scheduling.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency.
• Lead and mentor a back-of-house team of approximately eight.
• Manage food costs, labor scheduling, and waste management.
• Analyze financial reports for operational goals.
• Execute elevated menu and manage catering for large events.

Skills

Leadership

Financial acumen

Inventory management

Labor control

Culinary creativity

Job description

A highly unique and successful hospitality destination is seeking an experienced Executive Chef to lead operations at a premier Central Pennsylvania venue. A nationally recognized specialty destination, this establishment offers a casual restaurant with an elevated, relatable menu, an extensive spirits list designed for specific pairing, and high-quality specialty products.

The company is looking for a seasoned leader to ensure excellence in guest experience, financial performance, and operational efficiency. This is an exceptional opportunity to join a one-of-a-kind concept and uphold its distinguished brand standards.

Executive Chef Responsibilities:

• Oversee all daily kitchen operations, ensuring consistency in flavor, portioning, and presentation across all menu items.
• Lead, coach, and mentor a back-of-house team of approximately eight staff members, fostering a culture of accountability and development.
• Be accountable for all key performance metrics, specifically managing food cost (COGS), labor scheduling, and waste management.
• Analyze financial reports and implement corrective actions to align kitchen expenses with projected sales and operational goals.
• Execute an elevated pub menu and seasonal rotations while managing high-end gastronomic experiences and large-scale event catering.
• Ensure strict compliance with all health department, sanitation, and workplace safety regulations.

Executive Chef Qualifications:

• Significant professional kitchen experience with at least 3-5 years in a senior leadership role within high-volume or corporate-structured environments.
• Demonstrated ability to meet or exceed financial and operational goals, specifically in cost-of-goods and labor control.
• Strong leadership, financial acumen, and the ability to balance culinary creativity with operational discipline.
• Proficient with inventory management, scheduling, and BOH reporting systems.
• Willingness to work alongside the team during peak periods to maintain standards.

Compensation & Benefits:

• Salary: $75,000 - $90,000
• Bonus: Up to $20,000 annually, paid quarterly based on performance metrics.
• Benefits: Medical/Dental/Vision Insurance starting Day 1, 401(k) with company match after one year, Paid Time Off, and more.

If you are an experienced culinary professional ready to lead a nationally recognized destination, apply today!