Northeastern Pennsylvania
Premier Hospitality is conducting a confidential search for an experienced Executive Chef for an established resort property in Northeastern Pennsylvania.
This is an excellent opportunity for an accomplished culinary leader who can oversee day-to-day culinary operations, lead and develop a kitchen team, maintain exceptional standards of food quality and presentation, and effectively manage food and labor costs.
Position Overview
- Base Salary: $80,000–$95,000, with flexibility for an exceptional candidate
- Position: Full-Time | On-Site
- Reports To: General Manager
- Team Leadership: Approximately 10 employees
- Benefits: Medical, Dental, Vision, 401(k), Paid Time Off, ESOP Program and additional benefits
- Lead day-to-day culinary and kitchen operations
- Develop and maintain menus, recipes, portion controls, and presentation standards
- Lead, train, schedule, and develop culinary team members
- Maintain high standards of food quality, consistency, and presentation
- Oversee inventory, purchasing, supplies, and vendor relationships
- Manage food and labor costs while maintaining operational and quality standards
- Ensure compliance with health, sanitation, safety, and food-safety requirements
- Collaborate with management on budgeting, forecasting, and operational planning
- Maintain appropriate kitchen procedures and operating standards
- Foster a professional, positive, and team-oriented kitchen culture
- 5+ years of progressive culinary experience, including supervisory or management responsibilities
- Previous hospitality industry experience required
- Strong culinary leadership and team-development skills
- Strong knowledge of food preparation, menu planning, and kitchen operations
- Thorough understanding of food safety, sanitation, and HACCP standards
- Experience with inventory management, budgeting, and cost control
- Strong communication, organizational, and problem-solving skills
- Ability to effectively lead in a fast-paced hospitality environment
- Culinary degree, certification, or equivalent professional experience
- Resort, hotel, fine-dining, catering, or similar hospitality culinary experience preferred
Wednesday through Sunday: approximately 11:00 AM to 9:00 PM (about 48 hours per week). Candidates must be available evenings, weekends, and holidays as required.
Apply now