Executive Chef - Lead Latin Kitchen & Growth

Mi Casa Philadelphia; Philadelphia (Philadelphia County); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Promotional opportunities

Generous PTO

Bonus program

Medical / Dental / Vision

Dining allowances

Professional development

Job summary

Mi Casa Philadelphia is seeking an Executive Chef to lead our kitchen and ensure top quality and consistency across the menu. You will oversee daily operations, coach a talented culinary team, and report to the General Manager.

You should bring 5+ years in high-volume kitchens with supervisory experience, expertise in Mexican or Latin American cuisine, and strong leadership, communication, and financial management skills.

Qualifications

• 5+ years cooking experience, with at least 2 years in a supervisory role.
• 3-5+ years of experience as a Chef de Cuisine or Executive Sous Chef
• Experience with Mexican or Latin American cuisine
• College degree or certification in culinary/hospitality field preferred but not required
• Experience with menu standards and plating guidelines
• Strong leadership and team-building skills
• Excellent communication and organizational skills
• Ability to manage multiple priorities in a fast-paced environment
• Ability to understand and hit financial goals

Responsibilities

• Oversee all kitchen operations and ensure quality and consistency across the menu.
• Lead a team of culinary professionals and uphold high standards.
• Report to the General Manager and coordinate with management.
• Drive financial performance and achieve goals for the kitchen.

Skills

Leadership

Team-building

Communication

Organizational skills

Prioritization

Financial goals

Education

College degree or culinary/hospitality certification

Job description

Mi Casa Philadelphia is seeking an Executive Chef to lead our kitchen and ensure top quality and consistency across the menu. You will oversee daily operations, coach a talented culinary team, and report to the General Manager.

You should bring 5+ years in high-volume kitchens with supervisory experience, expertise in Mexican or Latin American cuisine, and strong leadership, communication, and financial management skills.