Executive Chef | $110K to $120K | Philadelphia
Company
Mis en Place
Location
Philadelphia, PA
Job Type
Full-time
Salary
110K–112K a year
Posted
1 day ago
Via
via Indeed
Apply On
Job Description
Lead an established high-volume Philadelphia restaurant with up to $110,000-$120,000 compensation potential, free parking, an active private event business, and an experienced kitchen team already in place.
Walnut Street Café is seeking a hands-on Executive Chef or strong Executive Sous Chef who can lead daily kitchen operations, maintain consistency during active service, and support execution across both restaurant dining and private events.
Compensation
• Estimated total compensation potential: $110,000-$120,000 annually
• $80,000-$90,000 base salary
• Additional incentive equal to 0.5% of event bookings
• Paid on regular company payroll schedule
Benefits
• Medical benefits
• Paid time off
• Paid sick days
• Bonus pay
• Free parking
Schedule
• Full-time
• Approximately 45–50 hours per week
• 5-day workweek
• Day, evening, weekend, and holiday availability required
• Scheduling flexibility needed during busy event periods and peak service times
About the Role
This is a hands-on kitchen leadership role inside a polished, high-volume restaurant with a strong private dining and event business.
Success in this position comes from leading consistently during active service, supporting the kitchen team, maintaining organized systems, and delivering strong execution across both restaurant and event operations.
We are looking for a chef who values professionalism, communication, team leadership, food quality, and operational consistency, while continually strengthening kitchen organization and execution standards.
About the Restaurant
Walnut Street Café is a polished, high-volume University City restaurant known for consistent execution, professional service standards, and a strong mix of daily dining and private events.
The kitchen supports both restaurant service and event production, requiring a chef who can move between structured daily operations and higher-volume event execution without losing organization or consistency.
This is an established operation with existing infrastructure, an experienced team, and the opportunity for the right chef to make a meaningful impact on kitchen leadership, systems, and long-term operational performance.
Responsibilities
• Lead daily BOH operations during prep, production, and service
• Maintain food quality, consistency, and execution standards
• Support and develop the existing kitchen team
• Lead hands-on during active service periods
• Oversee ordering, inventory, receiving, and vendor relationships
• Manage scheduling, labor control, and payroll coordination
• Support private dining and event execution alongside daily service
• Train, coach, and develop hourly kitchen staff
• Maintain food safety, sanitation, and kitchen organization
• Control food cost, waste, prep systems, and pars
• Communicate professionally with ownership, management, FOH, and BOH teams
• Support operational improvements and menu execution
Qualifications
• 5+ years of progressive kitchen leadership experience preferred
• Executive Chef, Executive Sous Chef, Chef de Cuisine, or senior sous chef experience strongly preferred
• Experience in polished casual, upscale casual, hotel, event-driven, or high-volume restaurant environments preferred
• Strong leadership and communication skills
• Experience managing both restaurant and event production
• Ability to lead calmly and effectively during busy service
• Strong organizational and cost-control skills
• Ability to maintain systems, structure, and execution standards
• Ability to lift 50 lbs. and work active kitchen shifts
• English required
• Spanish proficiency is a plus
Ideal Candidate Traits
• Hands-on leadership style
• Reliable and accountable
• Organized under pressure
• Strong operational awareness
• Consistent communicator
• Adaptable during busy service
• Comfortable balancing structured systems with fast-paced operations
How to Apply
Please submit your resume with full contact information and three professional references. Supervisor email addresses are required. Qualified candidates will be contacted directly.
Job Code: 1670
Pay: $110,000.00 - $112,000.00 per year
Benefits:
• 401(k)
• Health insurance
• Paid time off
Work Location: In person
Walnut Street Café is seeking a hands-on Executive Chef or strong Executive Sous Chef who can lead daily kitchen operations, maintain consistency during active service, and support execution across both restaurant dining and private events.
Compensation
• Estimated total compensation potential: $110,000-$120,000 annually
• $80,000-$90,000 base salary
• Additional incentive equal to 0.5% of event bookings
• Paid on regular company payroll schedule
Benefits
• Medical benefits
• Paid time off
• Paid sick days
• Bonus pay
• Free parking
Schedule
• Full-time
• Approximately 45–50 hours per week
• 5-day workweek
• Day, evening, weekend, and holiday availability required
• Scheduling flexibility needed during busy event periods and peak service times
About the Role
This is a hands-on kitchen leadership role inside a polished, high-volume restaurant with a strong private dining and event business.
Success in this position comes from leading consistently during active service, supporting the kitchen team, maintaining organized systems, and delivering strong execution across both restaurant and event operations.
We are looking for a chef who values professionalism, communication, team leadership, food quality, and operational consistency, while continually strengthening kitchen organization and execution standards.
About the Restaurant
Walnut Street Café is a polished, high-volume University City restaurant known for consistent execution, professional service standards, and a strong mix of daily dining and private events.
The kitchen supports both restaurant service and event production, requiring a chef who can move between structured daily operations and higher-volume event execution without losing organization or consistency.
This is an established operation with existing infrastructure, an experienced team, and the opportunity for the right chef to make a meaningful impact on kitchen leadership, systems, and long-term operational performance.
Responsibilities
• Lead daily BOH operations during prep, production, and service
• Maintain food quality, consistency, and execution standards
• Support and develop the existing kitchen team
• Lead hands-on during active service periods
• Oversee ordering, inventory, receiving, and vendor relationships
• Manage scheduling, labor control, and payroll coordination
• Support private dining and event execution alongside daily service
• Train, coach, and develop hourly kitchen staff
• Maintain food safety, sanitation, and kitchen organization
• Control food cost, waste, prep systems, and pars
• Communicate professionally with ownership, management, FOH, and BOH teams
• Support operational improvements and menu execution
Qualifications
• 5+ years of progressive kitchen leadership experience preferred
• Executive Chef, Executive Sous Chef, Chef de Cuisine, or senior sous chef experience strongly preferred
• Experience in polished casual, upscale casual, hotel, event-driven, or high-volume restaurant environments preferred
• Strong leadership and communication skills
• Experience managing both restaurant and event production
• Ability to lead calmly and effectively during busy service
• Strong organizational and cost-control skills
• Ability to maintain systems, structure, and execution standards
• Ability to lift 50 lbs. and work active kitchen shifts
• English required
• Spanish proficiency is a plus
Ideal Candidate Traits
• Hands-on leadership style
• Reliable and accountable
• Organized under pressure
• Strong operational awareness
• Consistent communicator
• Adaptable during busy service
• Comfortable balancing structured systems with fast-paced operations
How to Apply
Please submit your resume with full contact information and three professional references. Supervisor email addresses are required. Qualified candidates will be contacted directly.
Job Code: 1670
Pay: $110,000.00 - $112,000.00 per year
Benefits:
• 401(k)
• Health insurance
• Paid time off
Work Location: In person
Frequently Asked Questions
Quick answers about Restaurant Jobs
What is the federal minimum cash wage for tipped restaurant servers in the United States in 2026?
As per the U.S. Department of Labor, the minimum cash wage for tipped restaurant employees is $2.13 per hour as of January 2026, provided tips bring total earnings to at least $7.25 per hour. Employers must supplement any shortfall to reach the full minimum wage. Overtime at 1.5 times the regular rate applies after 40 hours per week.
What are the minimum age and experience requirements for entry-level restaurant jobs like dishwashers in the United States?
According to the U.S. Department of Labor, workers must be at least 16 years old for most restaurant positions under the Fair Labor Standards Act as of 2026, with 14-15 year olds limited to non-hazardous roles during limited hours. No prior experience or education is required for entry-level roles such as dishwashers or bussers.
Which documents are required when applying for restaurant jobs in the United States?
As per U.S. Citizenship and Immigration Services, applicants must complete Form I-9 with documents proving identity and employment authorization such as a U.S. passport or driver's license plus Social Security card by the first day of work in 2026. Employers verify these within three business days.
How many hours per week can restaurant workers be scheduled and what leave applies in 2026?
The U.S. Department of Labor states that non-exempt restaurant employees receive overtime pay after 40 hours in a workweek at 1.5 times their rate as of 2026, with no federal cap on total weekly hours. There is no federal requirement for paid sick leave or vacation in restaurant jobs.
