Executive Chef

At Borromini, Stephen Starr brings a bold, expansive take on the Italian ristorante to Rittenhouse Square. With a menu rooted in tradition and a dining room built for energy and scale, we are looking for an Executive Chef to take ownership of the kitchen - someone who can lead the team, develop talent, and execute at a high level while maintaining the integrity of the concept.

Set within the historic Alison Building at 1805 Walnut Street, Borromini delivers an elevated yet approachable Italian dining experience, combining classic technique with the pace and polish of a high-volume Starr restaurant. The two-floor ristorante and expansive sidewalk café create a dynamic environment that demands strong leadership, organization, and a commitment to excellence.

Responsibilities:

• Lead all day-to-day kitchen operations, ensuring consistency, quality, and execution at a high-volume level
• Hire, train, and develop a strong BOH team, building a culture of accountability, growth, and professionalism
• Drive performance through effective scheduling, labor management, and productivity standards
• Oversee ordering, inventory, and cost controls to meet financial targets, including food cost and waste management
• Maintain and uphold all health, safety, and sanitation standards
• Partner closely with FOH leadership to ensure a seamless and elevated guest experience
• Collaborate with culinary and operations leadership on menu development, seasonal updates, and continuous improvement
• Establish clear systems, standards, and communication across all kitchen functions
• Lead by example during service, maintaining composure, urgency, and attention to detail in a fast-paced environment
• Support new initiatives, openings, and company-wide culinary standards as needed

Desired candidates will have:

• 5-6+ years of experience as an Executive Chef or Chef de Cuisine in a high-volume, full-service restaurant
• Strong background in Italian cuisine, including pasta production, classic sauces, and regional techniques
• Proven ability to lead, motivate, and develop teams in a fast-paced environment
• Solid financial acumen, with experience managing food cost, labor, and inventory
• Hands-on leadership style with a strong presence on the line during service
• Highly organized with the ability to build and maintain systems that drive consistency
• Strong communication skills and ability to partner cross-functionally with FOH and senior leadership
• A passion for hospitality, food quality, and creating a best-in-class guest experience