Job Title: Executive Chef Location: Wilmington, DE | Mullica Hill, NJ | Newark, DE
Position Objective: The Executive Chef is a hands-on leader who thrives in a dynamic environment, capable of juggling multiple responsibilities across a growing restaurant group. Combining 322 BBQ and Hill Donut Co. & Pancake House, this role requires someone with a refined palate, a focus on scratch cooking, and an unwavering dedication to excellence and detail.
This is not a desk job — the Executive Chef is actively involved in kitchen operations, problem-solving, and team management while driving the success of the business.
Essential Duties and Responsibilities:
Hands-On Leadership:
Actively participate in daily kitchen operations across all locations, stepping into any role as needed.
Lead by example with a commitment to precision and excellence in scratch cooking.
Stay engaged in the nuances of service, from preparation to plating, ensuring consistent quality.
Problem-Solving:
Maintain a calm, focused approach to challenges, quickly identifying and addressing problems as they arise.
Adapt operations and plans in real time to meet shifting business needs or unexpected circumstances.
Build systems and processes that reduce inefficiencies and anticipate future challenges.
Culinary Excellence:
Develop and execute creative, high-quality menus for restaurants and catering with a focus on scratch-made items.
Demonstrate advanced cooking skills and a refined palate, setting the standard for all culinary staff.
Regularly taste, test, and refine dishes to ensure consistency and innovation.
Team Leadership:
Recruit, train, and inspire a high-performing kitchen team to embrace a culture of quality and detail.
Provide hands-on coaching to staff, focusing on technique, efficiency, and professionalism.
Lead by example in fostering a positive, productive work environment where teamwork thrives.
Operational Efficiency:
Build and maintain systems to streamline kitchen operations and ensure consistency across all locations.
Implement and enforce protocols for inventory, prep, and food storage to minimize waste and control costs.
Monitor financial performance, with a focus on labor and food cost management.
Dedication to Execution:
Commit to seeing tasks and projects through to completion, with attention to even the smallest details.
Support the group’s vision of delivering outstanding guest experiences at every opportunity.
Work closely with management to align culinary goals with business objectives.
Skills and Qualifications:
Proven hands-on experience in leading kitchens and managing multiple concepts or locations.
Strong organizational skills and the ability to multi-task without losing focus.
Systems-oriented mindset, capable of building and refining operational processes.
Demonstrated ability to cook at a high level, with a refined palate and a focus on scratch preparation.
Effective problem-solving skills, with the ability to see clearly through challenges and find practical solutions.
Dedication to follow-through and delivering on commitments.
Experience with catering, baking, butchery, and retail food operations preferred.
Requirements:
Minimum 5 years of experience in a leadership role within a high-volume, scratch-cooking environment.
Food safety certification (e.g., SERVSafe) required.
Availability to work flexible hours, including nights, weekends, and holidays.
Physical ability to manage a fast-paced, hands-on role involving standing, lifting, and kitchen operations.
Why Join Us? Join a restaurant group that values culinary excellence, hands-on leadership, and meticulous attention to detail. With a focus on scratch cooking and an ever-growing operation, this is an opportunity for a passionate chef to lead, create, and make a lasting impact.
Apply Today to bring your skills, vision, and leadership to our vibrant team!