Executive Chef: Buffet & Bar Innovation Leader

The Barn Resort Gettysburg, PA; Gettysburg (Adams County); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, and Vision plans

401k with employer match

Employee discounts

And much more

Job summary

The Barn Resort Gettysburg, PA is seeking an Executive/Head Chef to lead a dynamic culinary team in a historic resort setting. You will craft diverse menus for both buffet and bar areas, ensuring exceptional quality and presentation while maintaining a high standard of food safety.

Responsibilities include hiring and training staff, managing daily kitchen operations, cost control, and collaborating with events to deliver outstanding dining experiences.

Qualifications

• Proven experience in a Head Chef or senior culinary role, especially in buffet or high-volume dining.
• Strong leadership and team management skills to inspire a diverse kitchen.
• Excellent knowledge of cooking methods, ingredients, and cuisines, with buffet focus.
• Strong budgeting, costing, and inventory management abilities.

Responsibilities

• Lead and train the kitchen team; drive culinary excellence and adherence to food safety standards.
• Oversee daily kitchen operations, buffet setup, and service quality while controlling costs.
• Collaborate with front-of-house to ensure a memorable guest dining experience and timely service.
• Build relationships with local suppliers; promote sustainable sourcing and eco-friendly practices.
• Stay abreast of culinary trends and innovate menus and presentation for buffet and bar offerings.
• Coordinate with events team to provide catering for special occasions with a cohesive culinary vision.

Skills

Leadership

Culinary expertise

Buffet/high-volume service

Budgeting & cost control

Food safety & hygiene

Staff scheduling

Bilingual (English/Spanish)

Job description

The Barn Resort Gettysburg, PA is seeking an Executive/Head Chef to lead a dynamic culinary team in a historic resort setting. You will craft diverse menus for both buffet and bar areas, ensuring exceptional quality and presentation while maintaining a high standard of food safety.

Responsibilities include hiring and training staff, managing daily kitchen operations, cost control, and collaborating with events to deliver outstanding dining experiences.