Executive Chef

Brewery Executive Chef – Wissahickon Brewing Company (Olde Kensington Taproom)

About Wissahickon Brewing Company

Wissahickon Brewing Company is an award-winning (World Beer Cup, Best of Philly), family-owned and operated brewery with a deep commitment to crafting world-class beverages and creating welcoming, vibrant community spaces. Our Olde Kensington taproom at 1526 N. American St. is features a kitchen, Wirlybird Coffee, and kombucha production — and has been a fixture in the neighborhood for just over a year. We also have locations in East Falls and our newest taproom in Maple Glen.

Position Overview

We are seeking an Executive Chef to lead the kitchen at our Olde Kensington taproom. This is an opportunity to take ownership of an established, well-loved program and make it your own — evolving the menu, sharpening operations, and leading a talented kitchen team that’s already in place. The ideal candidate is a hands-on, creative, and driven culinary professional with a passion for local flavors, innovation, and collaboration.

Our taproom operates seven days a week, running casual breakfast service paired with Wirlybird Coffee in the mornings, followed by lunch, dinner, and a happy hour program. There is plenty of room for the right chef’s creativity to shine. Additional details about the vision for the kitchen, including menu development, scheduling, and operations, will be discussed during the interview.

Responsibilities

• Oversee all kitchen operations, including menu design, recipe development, and daily execution.
• Collaborate with management to evolve a menu that complements our craft beer, cider, and kombucha offerings.
• Lead, mentor, and develop an existing kitchen team, fostering a culture of pride, consistency, and continuous improvement.
• Maintain the highest standards of quality, consistency, and presentation in all dishes.
• Manage and refine systems for inventory, ordering, and cost control.
• Ensure compliance with health and safety regulations, including ServSafe and local codes.
• Monitor and manage kitchen budgets, labor costs, and food costs to meet financial goals.
• Partner with the taproom management team to coordinate food and beverage pairings, events, and special menus.
• Foster a positive and collaborative kitchen culture focused on creativity, teamwork, and hospitality.

Qualifications

• Minimum 4 years of culinary experience, with at least 2 years in a leadership role (Executive Chef, Executive Sous Chef, or Kitchen Manager).
• Proven experience designing menus and managing kitchen operations in a high-volume environment.
• Strong understanding of inventory management, food costing, and labor control; prime cost reporting experience is required.
• Exceptional leadership and communication skills, with a demonstrated ability to collaborate with and develop an existing team.
• Passion for using local ingredients and creating dishes that complement craft beverages.
• Current ServSafe certification.
• Ability to work evenings, weekends, and holidays as needed.
• A creative mindset, a collaborative spirit, and a passion for hospitality.

Compensation & Benefits

• Salary range $60,000–$80,000, commensurate with experience.
• Benefits include health, vision, and dental insurance and paid time off.