Executive Chef

EXECUTIVE CHEF

Wilmington, DE

$65,000–$75,000 

Our client, a well-established, independently owned gastropub, is seeking an experienced Executive Chef to lead all back-of-house operations at its Wilmington, DE location.

This is an excellent opportunity for a hands-on culinary leader who thrives in a high-volume, scratch-kitchen environment. The Executive Chef will have ownership of menu development, weekly specials, kitchen culture, team development, cost controls, and overall culinary execution.

COMPENSATION AND BENEFITS

• Base salary of $65,000–$75,000, based on experience
• Medical insurance with 60% employer contribution
• Simple IRA with 3% company match
• 12 days of paid vacation
• Creative involvement in menu development and weekly specials
• Stable position with an established independent restaurant group
• Collaborative, non-corporate work environment

QUALIFICATIONS

• Currently working as an Executive Chef in a casual-dining restaurant or gastropub
• At least two years of Executive Chef experience
• At least two years of Executive Chef experience within casual dining
• Experience leading a casual-dining kitchen generating at least $2MM in annual sales
• Experience with an independently owned restaurant or gastropub
• At least 10 years of progressive kitchen experience across multiple stations
• Hands-on mastery of food preparation, sauté, grill, salad, fryer, dessert, line cooking, and expediting
• Proven experience managing food costs, labor costs, scheduling, inventory, waste, and product usage
• Demonstrated success hiring, training, coaching, and developing kitchen employees
• Strong knowledge of food-safety, sanitation, and health-code requirements
• Strong communication and organizational skills
• Ability to stand for extended periods and regularly lift up to 50 pounds
• Must live within a reasonable commuting distance of Wilmington, DE, or be willing to self-relocate

RESPONSIBILITIES

• Lead all daily back-of-house operations and maintain consistent standards for food quality, preparation, portioning, and presentation
• Create a seven-day rotating selection of featured specials with detailed descriptions, preparation instructions, and plating specifications
• Collaborate with restaurant management on menu development, pricing, portion sizes, and standardized recipe cards
• Manage food costs through accurate ordering, proper storage, recipe adherence, inventory controls, and waste reduction
• Manage labor costs through effective forecasting, scheduling, staffing, and productivity management
• Interview, hire, onboard, train, coach, evaluate, and develop kitchen employees
• Train team members on equipment operation, knife handling, food safety, sanitation, and kitchen procedures
• Manage vendor relationships and product ordering to maintain quality, availability, and cost standards
• Maintain kitchen equipment, storage areas, workstations, and overall cleanliness according to company and health-code standards
• Build a positive and accountable kitchen culture focused on teamwork, consistency, and guest satisfaction

IDEAL EXPERIENCE

Candidates may come from independently owned gastropubs, upscale casual restaurants, high-volume neighborhood restaurants, scratch-kitchen concepts, or chef-driven casual-dining establishments.

This position is ideal for an experienced Executive Chef who enjoys working alongside the kitchen team, creating new menu offerings, developing employees, and taking ownership of both culinary quality and financial performance.

Apply today for immediate consideration.

EOE – Equal Opportunity Employer