Head Chef | $75K + Bonus | Philadelphia, PA
$75,000–$75,000 year
On-site · Philadelphia, Pennsylvania, United States
Job Summary
Head Chef responsible for daily BOH operations, food quality, labor management, inventory controls, team development, scheduling support, and service execution. Lead calmly and effectively during high-volume service, coach and develop kitchen employees, maintain food quality and consistency standards, manage food cost and labor, improve kitchen organization, and coordinate kitchen execution during events and peak periods. Collaborate with ownership on operational improvements and menu initiatives, bringing Southern, Cajun, and Creole-inspired cuisine expertise to a busy, live-events-focused pub environment in Philadelphia.
Required Qualifications
- 3+ years of Head Chef, Executive Chef, Kitchen Manager, or Sous Chef leadership experience
- Experience leading high-volume restaurant kitchens
- Strong food cost and labor management skills
- Knowledge of Southern, Cajun, and Creole cuisine preferred
- Experience with Toast or similar restaurant management systems preferred
- Ability to lead, coach, and develop kitchen teams
- Strong organizational and communication skills
- Comfortable managing teams of 20+ employees
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