Executive Chef

Platinum Dining Group; Wilmington (DE); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401K with company match

Healthcare & dental benefits

PTO (paid time off)

Bonus

PDG Ambassador Dining Card

Job summary

Platinum Dining Group, based in northern Delaware and Chester County, PA, seeks an Executive Chef to lead back-of-house operations for upscale, high-volume dining and catering. You will develop menus, oversee staffing, costing, and training while upholding health and safety standards in a dynamic, guest-focused environment.

Ideal candidates bring 4+ years of progressive culinary leadership (2+ as executive chef), ServSafe certification, strong communication, and a passion for mentoring teams and

Qualifications

• 4+ years progressive culinary/kitchen management experience, including 2 years as executive chef
• Excellent emotional self-awareness under pressure with a respectful demeanor
• Strong desire to continue learning and progress in the restaurant
• A team player with a positive attitude and reliable work ethic
• Must be prompt and punctual with advanced knife handling skills
• ServSafe certified and knowledgeable about health and safety rules in a kitchen
• Good sense of taste and smell with manual dexterity to operate kitchen equipment
• Self-driven to produce high-quality work and ownership mindset
• Creativity and reliability with familiarity in menu costing procedures
• Ability to handle open availability including nights, weekends and holidays
• Knowledge of a second language is a plus
• Degree or certificate in Culinary Arts preferred

Responsibilities

• Ensure kitchen operations run smoothly with prep and production completed on time and dishes prepared to standard
• Research, develop, and implement menu items as approved by director of operations/owner
• Mentor and develop sous chefs into potential executive chefs
• Maintain cost of goods as approved by leadership
• Hire and train sous chefs, line cooks, prep cooks and dish staff
• Enforce sanitation, safety and dress code policies
• Identify ways to increase productivity and profitability
• Keep kitchen and equipment well maintained, clean, and organized
• Foster professionalism, cooperation, and respect among staff
• Ensure compliance with health, sanitation, liquor, safety, and employment regulations
• Maintain accurate records including financial records and employee files
• Develop staff for advancement and succession planning
• Maintain knowledge of Delaware Department of Health food safety standards
• Foster a positive, guest-focused dining experience

Skills

Leadership

Communication

Staff Development

Open Availability

ServSafe

Knife Skills

Food Safety

Menu Costing

Creativity

Punctuality

Second Language

Education

Degree or certificate in Culinary Arts

Job description

Platinum Dining Group is a full-service hospitality group based in northern Delaware and Chester County, Pennsylvania. Seven restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience.

Platinum Dining Group is offering a rare opportunity! We are in search of an Executive Chef to expand our award-winning culinary team! Career-minded kitchen professionals with experience in full service, upscale, high-volume cuisine are encouraged to apply.

Our Executive Chefs:

A Platinum Dining Group executive chef is responsible for all back of the house operations. In addition to a solid grasp of current food trends, regional and seasonal cuisine - he/she is highly skilled in restaurant-specific cuisine and necessary specialized cooking processes. Administrative tasks include menu development, costing, implementation and execution as approved by the director of operations/owner. Staffing tasks include hiring, training, scheduling, motivating and coaching to name a few.

A few of our Executive Chefs responsibilities:

• Ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly. These standards must be upheld regardless of business volume.
• Research, develop, and implement menu items as approved by director of operations/owner
• Kitchen succession planning including mentoring and developing sous chefs into potential executive chefs
• Maintain cost of goods as approved by director of operations/owner
• Hire and train sous chefs, line cooks, prep cooks and dish staff
• Enforces company standards, policies, and procedures, including sanitation, safety & dress code
• Actively seek out ways to increase productivity and profitability
• Ensure that the kitchen, and its equipment, is well maintained, clean and organized
• Foster a climate of professionalism, cooperation and respect between teammates
• Maintains a clean and safe physical environment through timely repair and upkeep
• Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standard and procedures to all employees
• Foster a climate of professionalism, cooperation and respect between teammates
• Fulfills all record keeping and administrative requirements, including financial records, and employee files and correspondence
• Search out ways to enhance overall staff performance and groom staff for potential advancement
• Have a strong knowledge and understanding of Delaware Department of Health for food safety standards

Are you Qualified?

• Outstanding communication and leadership skills
• A minimum of 4 years of progressive culinary/kitchen management experience including 2 years as an executive chef. Exceptions may be made for the right candidate
• Excellent emotional self-awareness under pressure while maintaining a respectful demeanor
• Strong desire to continue learning in the position as well as progress in the restaurant
• A team player with a positive attitude
• Must be a prompt and punctual individual
• Advanced knife handling skills
• ServSafe certified
• Knowledge of health and safety rules in a kitchen
• Good sense of taste and smell as well as good manual dexterity to operate kitchen equipment
• Self-driven to produce high quality work
• A sense of ownership with the \"buck stops here” approach
• High level of creativity and reliability
• Familiarity with menu costing procedures
• Must be a crowd pleaser – enjoy making guests happy
• Open availability required (including nights, weekends & holidays)
• Knowledge of a second language is a plus
• Degree or certificate in Culinary Arts preferred

Benefits for full-time management positions:

PDG offers highly competitive salaries, 401K with company match, healthcare & dental benefits, PTO (paid time off), Bonus & a PDG Ambassador Dining Card.

Management work schedules include 5-day workweeks. All of these benefits within a positive and fun work environment in our award-winning restaurants.

Compensation: Competitive salary