What are the responsibilities and job description for the Executive Chef | $80K–$90K Base + Bonus | Upscale Casual + Events position at Mis en Place?
Location
Philadelphia, PA 19104
Compensation
- $80,000–$90,000 base salary
- Additional incentive equal to 0.5% of event bookings
- Estimated total compensation potential: $110,000–$120,000 annually
- 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, holiday, and event availability required
- Event-driven scheduling flexibility required
About the Role
An established Philadelphia restaurant is seeking an Executive Chef or strong Executive Sous Chef ready to step into a high-visibility leadership role inside a polished, high-volume operation with an active private event business and an existing kitchen team.
This role is focused on stabilizing kitchen leadership, maintaining consistency during service, supporting the current team, and strengthening kitchen structure while helping move the food program forward.
We are looking for a hands-on chef who can lead from the floor during active service, communicate professionally with ownership and staff, and maintain strong operational standards across both à la carte and event production.
This is not a purely creative chef role. Success in this position requires balancing disciplined execution, leadership, organization, and operational consistency while continuing to improve the food program over time.
About the Restaurant
This polished, high-volume Philadelphia restaurant combines daily dining with a strong private event business.
The operation requires a kitchen leader who can move between structured restaurant service and higher-volume event production without losing organization, communication, or consistency.
The restaurant offers the infrastructure and stability of an established operation while still giving leadership the opportunity to make a meaningful impact on kitchen systems, standards, team performance, and overall execution.
Responsibilities
- Lead daily BOH operations during service and production
- Maintain food quality, consistency, and execution standards
- Support and stabilize the existing kitchen team
- Manage ordering, receiving, inventory, and vendor relationships
- Oversee scheduling, labor management, and payroll coordination
- Support event and catering execution alongside regular service
- Train, motivate, and develop hourly kitchen staff
- Maintain food safety, sanitation, and kitchen organization
- Control food cost, waste, and prep systems
- Communicate professionally with ownership, management, FOH, and staff
- Support menu development and operational improvements
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 hands-on during active service
- Strong organizational and cost-control skills
- Comfortable maintaining structure while improving systems and standards
- Ability to lift 50 lbs., stand for extended periods, and work active kitchen shifts
- English required
- Spanish proficiency is a plus
Ideal Candidate Traits
- Strong balance of repetitive task-oriented structure and challenging task-oriented leadership
- Hands-on leadership style
- Reliable and accountable
- Organized under pressure
- Consistent communicator
- Operationally disciplined while adaptable during service
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
Salary : $80,000 - $90,000