Executive Chef | Farm-to-Table | $90-105k | Wayne, PA

Gecko Hospitality (Corporate); Wayne (PA); On-site; USD 90,000 - 105,000; Full time

Job summary

Gecko Hospitality (Corporate) is seeking an experienced Executive Chef for a high-volume, scratch-kitchen concept on the Main Line in Wayne, PA. You will lead culinary operations, drive menu development, and mentor a talented team in a community-focused environment.

We value sustainable sourcing, creative American cuisine, and hands-on leadership with a focus on guest satisfaction and financial performance. Competitive salary and comprehensive benefits offered.

Qualifications

• 3+ years as Executive Chef or senior sous chef in a full-service, upscale casual / farm-to-table setting.
• Proven background in high-volume, scratch-cooking environments.
• Strong leadership, organizational, and communication skills.
• Demonstrated ability to control food and labor costs while maintaining quality.
• Passion for sustainable sourcing and seasonal cooking.

Responsibilities

• Lead Back of House operations, menu development, and quality control.
• Create seasonal, farm-to-table menus utilizing local ingredients.
• Manage food cost, labor cost, inventory, ordering, and vendor relationships to meet financial goals.
• Recruit, train, mentor, and retain a strong culinary team; foster a positive, professional culture.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with FOH leadership and ownership to drive guest satisfaction and business success.
• Maintain excellence during high-volume service.

Skills

Leadership

Menu development

Cost control

High-volume kitchen

Sustainability

Quality standards

Education

Culinary degree preferred

Job description

An award-winning, high-volume, scratch-kitchen restaurant on the Main Line in Wayne, PA is seeking an experienced and passionate Executive Chef to lead its culinary program. This is a highly respected, community-focused restaurant known for its creative American cuisine, commitment to local and sustainable sourcing, and warm, polished hospitality.

About the Role

We are looking for a true leader who can balance culinary excellence, financial acumen, and team development. This is a fantastic opportunity for a hands-on chef who wants autonomy, creativity, and a clear path for future advancement within a growing hospitality group.

Responsibilities

• Lead and inspire all Back of House operations, including menu development, daily execution, and quality control
• Create seasonal, innovative, farm-to-table menus utilizing fresh, local ingredients
• Manage food cost, labor cost, inventory, ordering, and vendor relationships to meet financial goals
• Recruit, train, mentor, and retain a strong culinary team; foster a positive, professional, and accountable culture
• Ensure absolute compliance with all health, safety, and sanitation standards
• Collaborate with FOH leadership and ownership to drive guest satisfaction and overall business success
• Maintain consistency and excellence during high-volume service

Qualifications

• 3+ years of experience as an Executive Chef or high-level Executive Sous Chef in a full-service, upscale casual / farm-to-table restaurant
• Proven background in high-volume, scratch-cooking environments
• Strong leadership, organizational, and communication skills
• Demonstrated ability to control food and labor costs while maintaining quality
• Culinary degree preferred, but not required with equivalent experience
• Passion for sustainable sourcing, seasonal cooking, and hospitality

Required Skills

• Leadership and team development
• Menu development and execution
• Compliance with health and safety standards

Preferred Skills

• Experience in high-volume, scratch-cooking environments
• Creative menu planning

Pay range and compensation package

Competitive base salary of $90 - $105k, Performance-based bonus program, Comprehensive benefits package including health insurance, PTO, and more, Significant future advancement potential with a respected and growing restaurant group, Creative freedom and the opportunity to make a real impact, Supportive leadership and a quality-focused culture.