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Executive Chef at FDH Services
Philadelphia, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

0.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Execution, Team Leadership, Food Quality Control, Sanitation Standards, Cost Control, Inventory Management, Staff Training, Menu Development, Labor Management, Vendor Relationships, Operational Procedures, Problem Solving

Industry

Civil Engineering

Description
Description Position Overview At Walnut Street Cafe, we are seeking an experienced and driven Executive Chef to lead kitchen operations in a high-volume, hospitality-focused environment. This role is responsible for overseeing culinary execution, team leadership, food quality, sanitation standards, cost controls, and day-to-day kitchen performance. The ideal candidate is hands-on, organized, calm under pressure, and passionate about developing teams while delivering consistent, high-quality food and hospitality experiences. Key Responsibilities Lead and manage all back-of-house culinary operations Hire, train, coach, and develop kitchen staff Maintain high standards for food quality, consistency, and presentation Oversee scheduling, labor management, and staffing levels Manage food cost, inventory, ordering, pars, and vendor relationships Ensure compliance with health, sanitation, and safety standards Create and maintain prep systems, recipes, and operational procedures Collaborate with ownership and management on menu development and operational improvements Maintain a clean, organized, and efficient kitchen environment Drive accountability, teamwork, and a positive kitchen culture Requirements Qualifications 3+ years of Executive Chef or senior kitchen leadership experience Strong leadership and communication skills Experience in high-volume kitchen operations Proven understanding of food cost, labor management, and inventory systems Ability to lead by example in a fast-paced environment Strong organizational and problem-solving skills ServSafe Certification preferred Availability to work nights, weekends, and holidays as needed What We’re Looking For A leader who builds strong teams and holds high standards Someone who thrives in both operations and mentorship Passion for hospitality, systems, and consistent execution A professional who brings energy, accountability, and creativity to the role
Responsibilities
Lead all back-of-house culinary operations, including team management, food quality, and sanitation standards. Oversee financial controls such as food costs, inventory, and labor management to ensure efficient kitchen performance.