Executive Chef 3

PrimeMatch Advantage; Lancaster (Lancaster County); On-site; USD 90,000 - 130,000; Full time

Job summary

PrimeMatch Advantage seeks an Executive Chef to lead culinary operations with a focus on high standards of food quality and innovative menu development. You will manage culinary teams, optimize procurement, and uphold HACCP and ServSafe standards across a high-volume kitchen.

The role emphasizes leadership, operational discipline, and client relationship management to deliver exceptional dining experiences.

Qualifications

• Minimum 3 years in an Executive Chef or senior culinary role.
• Experience in high-volume, fast-paced kitchen operations.
• Proven leadership and team management experience.
• Strong menu planning and food cost management skills.
• Knowledge of current culinary trends and customer preferences.
• Excellent organizational, problem-solving, and decision-making abilities.
• Comfortable using computer systems for operational and administrative tasks.
• ServSafe certification and strong HACCP knowledge are required.
• Culinary or hospitality education is preferred.

Responsibilities

• Lead and manage day-to-day culinary and kitchen operations.
• Develop and implement standardized kitchen processes to ensure consistency and efficiency.
• Lead, coach, mentor, and evaluate culinary team members.
• Plan and develop creative menus that meet client preferences and nutritional requirements.
• Oversee food purchasing, supplier relationships, inventory, and cost control.
• Ensure compliance with food safety, sanitation, HACCP, and other applicable standards.
• Introduce innovative culinary concepts and keep menus aligned with current food trends.
• Monitor food quality, presentation, portion control, and overall dining standards.
• Build strong relationships with clients and internal stakeholders.
• Identify operational challenges and independently implement practical solutions.
• Support continuous improvement across culinary operations.

Skills

Leadership

Menu planning

Team management

Food cost control

Food safety

HACCP knowledge

ServSafe certification

Education

Culinary or hospitality education

Job description

We are seeking an experienced and innovative Executive Chef to provide culinary leadership and oversee kitchen operations. The successful candidate will be responsible for maintaining high standards of food quality, developing menus, managing culinary teams, and improving operational efficiency.

Key Responsibilities

We are seeking an experienced and innovative Executive Chef to provide culinary leadership and oversee kitchen operations. The successful candidate will be responsible for maintaining high standards of food quality, developing menus, managing culinary teams, and improving operational efficiency.

Role Overview

We are seeking an experienced and innovative Executive Chef to provide culinary leadership and oversee kitchen operations. The successful candidate will be responsible for maintaining high standards of food quality, developing menus, managing culinary teams, and improving operational efficiency.

Key Responsibilities

• Lead and manage day-to-day culinary and kitchen operations.
• Develop and implement standardized kitchen processes to ensure consistency and efficiency.
• Lead, coach, mentor, and evaluate culinary team members.
• Plan and develop creative menus that meet client preferences and nutritional requirements.
• Oversee food purchasing, supplier relationships, inventory, and cost control.
• Ensure compliance with food safety, sanitation, HACCP, and other applicable standards.
• Introduce innovative culinary concepts and keep menus aligned with current food trends.
• Monitor food quality, presentation, portion control, and overall dining standards.
• Build strong relationships with clients and internal stakeholders.
• Identify operational challenges and independently implement practical solutions.
• Support continuous improvement across culinary operations.

Requirements

• Minimum 3 years of experience in an Executive Chef, Head Chef, Sous Chef, or similar senior culinary role.
• Strong experience managing high-volume, fast-paced kitchen operations.
• Proven leadership and team management experience.
• Strong menu planning and food cost management skills.
• Knowledge of current culinary trends and customer preferences.
• Excellent organizational, problem-solving, and decision-making abilities.
• Comfortable using computer systems for operational and administrative tasks.
• ServSafe certification and strong knowledge of HACCP principles are required.
• Culinary or hospitality education is preferred.

Ideal Candidate

The ideal candidate is a confident culinary leader who combines strong technical cooking expertise with people management, menu innovation, cost control, and operational discipline. They should be able to lead a professional kitchen while consistently delivering quality dining experiences.