Executive Chef - Iron Hill Brewery & Restaurant

Iron Hill Brewery; Lancaster (Lancaster County); On-site; USD 60,000 - 85,000; Full time

Job summary

Iron Hill Brewery is seeking a passionate Executive Chef to lead the kitchen team, maintain high standards in operations, and ensure exceptional food quality. The ideal candidate has extensive experience as a head chef or kitchen manager, with strong leadership and communication skills. This full-time role is centered in Lancaster, Pennsylvania, emphasizing culinary excellence and team development while overseeing budgeting and operational compliance.

Qualifications

• Minimum 3 years in a head chef or lead kitchen manager role in a full-service restaurant.
• Proven experience as a manager/chef in a full-service restaurant concept.
• Ability to maintain Manager ServeSafe Food Certification.

Responsibilities

• Lead and develop the kitchen team with an emphasis on equality and integrity.
• Maintain operational standards including safety and sanitation.
• Drive financial performance through budget management.

Skills

Leadership

Communication

Organizational skills

Multitasking

Education

Minimum high school diploma or equivalent

Job description

Executive Chef – Iron Hill Brewery

The Executive Chef (EC) at Iron Hill Brewery is responsible for delivering exceptional meals, inspiring loyalty, and leading the location in People, Operations, and Profits. The EC partners with the General Manager and brewery counterparts to maintain high standards in people, operations, and financial results.

FLSA Status: Exempt   Reports to: General Manager (line to Regional Chef)   Job Status: Full‑Time

Key Responsibilities

• Lead and develop the kitchen team, fostering an environment of equality, inclusion, and high integrity.
• Provide ongoing training and coaching, including IDPs, one‑to‑one meetings, and performance reviews.
• Maintain operational standards: safety, sanitation, ServeSafe certification, line checks, and beer quality checks.
• Collaborate with GM and Human Resources to ensure compliance with regulations and company policies.
• Drive financial performance: manage budgets, control food costs, maintain PACE and 4‑wall EBITDA, and report financial results.
• Lead recruiting and staffing for back‑of‑house, ensuring qualified candidates with passion for craft.
• Support marketing and community initiatives, and model ethical cash handling.

Skills and Experience

• Minimum high school diploma or equivalent; some college preferred.
• External candidates: minimum 3 years in a head chef or lead kitchen manager role in a full‑service restaurant concept.
• Internal candidates: in good standing with no new disciplinary action documentation within the past six (6) months.
• Minimum 5 years as a manager/chef in a full‑service restaurant concept.
• Ability to maintain Manager ServeSafe Food Certification.
• Ability to maintain applicable Alcohol Certification.
• Strong written and verbal communication skills.
• Proficient computer skills.
• Excellent organizational and multitasking abilities in a fast‑paced environment.
• Ability to handle stressful situations while maintaining composure.

Physical Demands

• Work in a full‑service restaurant environment; perform all tasks of typical employees.
• Stand for a considerable length of time while directing the performance of the restaurant.
• Talk and hear in person and by telephone.
• Occasionally lift or move up to 50 pounds.
• Specific vision abilities required include close vision, color vision, peripheral vision, and the ability to adjust and focus.

Work Environment

• Restaurant environment including front of house, back of house, and brewery production spaces.