Executive Chef

Árdana Food & Drink; Warrington Township (Bucks County); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive Salary

Comprehensive Benefits

Creative Freedom

Growth & Culture

Job summary

KC Hospitality Group is seeking an Executive Chef to lead our kitchen operations, drive menu innovation, and build a culinary culture that elevates the guest experience. You will oversee high-volume, high-standards environments with a focus on scratch cooking and creative vision.

If you thrive under pressure and possess strong business acumen, you’ll help shape catering menus, venue concepts, and our brand growth across a premium hospitality portfolio.

Qualifications

• 5+ years in executive culinary leadership in high-volume or premium dining.
• Strong scratch cooking and menu engineering skills.
• Proven ability to manage food and labor costs.
• Effective leadership under pressure.

Responsibilities

• Direct high-level kitchen operations and menu development.
• Hire, train, and mentor a kitchen team.
• Control food costs, labor budgets, and inventory.
• Ensure food safety and sanitation across stations.
• Collaborate with leadership on catering and brand growth.

Skills

Executive leadership

Culinary mastery

Team development

Financial control

Quality standards

Job description

Join Our Team as a Highly Skilled Executive Chef!

Are you a visionary culinary leader with a passion for operational excellence, scratch kitchen mastery, and elevating guest experiences?

KC Hospitality Group is seeking a dynamic, forward-thinking Executive Chef to lead our kitchen operations, drive menu innovation and build an exceptional culinary culture.

If you thrive in a high volume, high standards environment and have both creative passion and sharp business acumen, you may be the perfect candidate for our team!

What You’ll Do

• Culinary Leadership & Innovation: Direct high-level kitchen operations, curate seasonal and event-driven menus, develop recipes, and ensure uncompromising dish presentation and quality standards.
• Team Building & Mentorship: Hire, train, and inspire a high-performing kitchen team. Foster a culture of accountability, precision, and continuous professional growth.
• Operational & Financial Control: Manage food cost percentages, labor budgets, inventory pars, and kitchen efficiency without sacrificing food quality or creative vision.
• Quality & Safety Excellence: Oversee strict adherence to food safety, sanitation standards, kitchen maintenance, and health department regulations across all stations.
• Strategic Collaboration: Partner with executive leadership on catering menus, venue concepts, vendor relationships, and long-term brand growth.

What We’re Looking For

• Experience: 5+ years of executive culinary leadership (Executive Chef or Chef de Cuisine) in high-volume, premium dining, hotel, or hospitality group settings.
• Culinary Mastery: Deep technical foundation in scratch cooking, bulk production scaling, menu engineering, and high-end banquet/catering execution.
• Business Acumen: Proven track record of controlling food/labor costs, and optimizing inventory systems.
• Leadership Style: Energetic, fair, and composed under pressure—a true leader who leads by example

What We Offer

• Competitive Salary: Highly attractive compensation package commensurate with experience.
• Comprehensive Benefits: Paid time off, premium health insurance package
• Creative Freedom: Direct involvement in shaping new concepts, seasonal offerings, and signature menus across our hospitality portfolio.
• Growth & Culture: Supportive leadership team committed to operational resources, work-life balance, and continuous brand expansion.

Our food
We offer a high-end traditional steakhouse experience, in a comfortable and modern environment. Our menu features everything from prime steaks and fresh seafood, to happy hour bar fare.