Executive Chef

Company Description Harvest Seasonal Grill & Wine Bar is a farm-to-table restaurant concept dedicated to sustainable, health-conscious, and locally sourced cuisine. Harvest offers a high-quality, seasonally changing menu with an extensive range of options, demonstrating that ingredient quality and menu variety can coexist. The restaurant partners with approximately 75 local farmers to ensure guests enjoy fresh, all-natural ingredients in every dish. Guided by the philosophy “know your farmer, know your food,” Harvest maintains a no-compromise approach to organic and locally sourced offerings, setting it apart in the farm-to-table dining space. Role Description The Executive Chef is a full-time, on-site leadership role based at Harvest Seasonal Grill & Wine Bar in Collegeville, PA. This position oversees all kitchen operations, including menu execution, food preparation, plating standards, and quality control to uphold Harvest’s farm-to-table philosophy. The Executive Chef manages, trains, and schedules kitchen team members, promotes a safe and inclusive work environment, and ensures consistent adherence to health and safety regulations. Day-to-day responsibilities include collaborating on seasonal menu development, sourcing and evaluating ingredients from local purveyors, controlling food and labor costs, and maintaining inventory and ordering systems. The Executive Chef works closely with front-of-house leadership to deliver excellent guest experiences and support smooth service during peak business hours. Qualifications Strong culinary skills, including advanced cooking techniques, recipe development, and plating presentation. Experience with seasonal and farm-to-table cuisine, ingredient sourcing, and menu innovation using local products. Proven kitchen leadership skills, including team management, training, scheduling, and conflict resolution. Knowledge of food safety, sanitation standards, and regulatory compliance in a high-volume kitchen environment. Ability to manage food and labor costs, including budgeting, inventory control, and vendor relationships. Effective communication and collaboration skills with both back-of-house and front-of-house teams. Previous experience as an Executive Chef or senior kitchen leader in a full-service restaurant setting. Culinary degree or formal culinary training preferred; equivalent professional experience considered. Availability to work evenings, weekends, and holidays as required by restaurant operations. #J-18808-Ljbffr