Executive Chef NC

RIM Recruitment Professionals; Wilmington (DE); Vor Ort; USD 86.000 - 105.000; Vollzeit

Benefits dieser Stelle

Medical, Dental & Vision Insurance

401(k)

Paid Time Off

Dining Discounts

Excellent advancement opportunities

Zusammenfassung

RIM Recruitment Professionals in Wilmington, DE is seeking an accomplished Executive Chef to lead a high-volume upscale casual kitchen. You will own the day-to-day operations, build an exceptional culinary team, and ensure consistent food quality and guest satisfaction.

As a hands-on leader, you will manage food costs, labor, inventory, and purchasing while maintaining sanitation and safety standards. This role offers strong advancement opportunities within a growing restaurant group and a

Qualifikationen

• Proven Executive Chef or senior culinary leader.
• Strong background in high-volume upscale or polished casual restaurants.
• Hands-on leadership—lead from the kitchen.
• Experience managing costs, labor, inventory, and purchasing.

Aufgaben

• Lead day-to-day culinary and back-of-house operations.
• Recruit, train, coach, and develop a high-performing kitchen team.
• Lead from the line during high-volume service and ensure flawless execution.
• Drive food quality, consistency, presentation, and ticket times.
• Manage food costs, labor, inventory, purchasing, and kitchen financials.
• Oversee scheduling and staffing while maintaining labor levels.
• Maintain sanitation, organization, and food safety standards.
• Partner with leadership to drive guest satisfaction and restaurant performance.
• Build a kitchen culture of accountability, teamwork, urgency, and culinary excellence.

Kenntnisse

Executive leadership

High-volume kitchen

Food cost management

Team development

Staff training

Food safety

Jobbeschreibung

? NOW HIRING: Executive Chef Wilmington, DE Up to $95, 000 Base Salary + Bonus + Full Benefits

We're looking for an accomplished Executive Chef who thrives in high-volume kitchens, develops outstanding culinary teams, and knows how to deliver exceptional food quality and consistency every shift. This is an opportunity to take the culinary lead at a successful upscale casual restaurant and join a respected, growing restaurant organization known for its commitment to quality, hospitality, and operational excellence.

This is more than an Executive Chef position - it's an opportunity to take ownership of a high-performing kitchen, develop a talented team, and build a long-term career with a respected restaurant group.

What You'll Own

• Lead all day-to-day culinary and back-of-house operations
• Recruit, train, coach, and develop a high-performing kitchen team
• Lead from the line during high-volume services and ensure flawless execution
• Drive food quality, consistency, presentation, and ticket times
• Manage food costs, labor, inventory, purchasing, and kitchen financial performance
• Oversee scheduling and staffing while maintaining appropriate labor levels
• Maintain exceptional standards for sanitation, organization, and food safety
• Partner with restaurant leadership to drive guest satisfaction and overall restaurant performance
• Build a kitchen culture centered around accountability, teamwork, urgency, and culinary excellence

What We're Looking For

• Proven experience as an Executive Chef, Chef de Cuisine, or senior culinary leader
• Strong background in high-volume, upscale or polished casual restaurants
• Hands-on leadership style - you lead from the kitchen, not the office
• Strong understanding of food costs, labor management, inventory, and purchasing
• Proven ability to recruit, train, and retain great culinary teams
• Ability to maintain exceptional standards during high-volume service
• Passion for developing people and delivering outstanding guest experiences
• Flexibility to work evenings, weekends, and holidays as needed

What You'll Receive

• Base Salary up to $95, 000
• Performance Bonus
• Medical, Dental & Vision Insurance
• 401(k)
• Paid Time Off
• Dining Discounts
• Excellent advancement opportunities with a growing restaurant organization