Executive Chef at Del Pez Mexican Gastropub
Overview
You will own all kitchen operations at Del Pez Mexican Gastropub, a high-volume modern Mexican gastropub in Philadelphia, leading a team of 15-20 and driving culinary excellence across every shift. You will report to the Culinary Director and partner on menu development, recipe testing, and rollout execution. This role sits above Head Chef and offers a clear path to Culinary Director for the right leader. You will build and mentor your kitchen team, from Sous Chefs to line cooks, and ensure every plate meets our standards for bold flavor and consistency. This is a hands-on leadership position where your success is measured by team development, food quality, and operational discipline.
What You'll Do8
- 1Lead all day-to-day kitchen operations, including quality control, food execution, cleanliness, and compliance with HAACP standards.
- 2Recruit, train, and retain top culinary talent, building a pipeline of future leaders through structured coaching and development plans.
- 3Develop your Sous Chef and hourly leaders, setting clear expectations and holding them accountable for shift performance.
- 4Drive consistency across all stations by implementing training checklists, communication protocols, and accountability systems.
- 5Own seasonal menu features and recipe testing, coordinating with the Culinary Director to ensure successful rollouts and consistent execution.
- 6Monitor food cost and operational efficiency, adjusting purchasing and prep systems to hit margin targets without compromising quality.
- 7Maintain impeccable standards of sanitation, food safety, and kitchen organization, passing all health inspections with zero violations.
- 8Foster a positive, high-energy kitchen culture where professionalism, teamwork, and discipline are non-negotiable.
Requirements8
- 15+ years of progressive kitchen leadership experience in high-volume environments, with a track record of developing culinary teams.
- 2Proven ability to coach and mentor kitchen staff, building a pipeline of Sous Chefs and Head Chefs.
- 3Strong culinary fundamentals, including butchery, sauce work, and plating, with experience in Mexican cuisine preferred.
- 4Hands-on experience with ordering, inventory management, and cost control, using systems like MarketMan or PlateIQ.
- 5Excellent leadership under pressure, staying calm and professional during peak service hours.
- 6High personal standards for food quality, cleanliness, and team accountability, with a 'lead from the front' mentality.
- 7Ability to work flexible hours, including nights and weekends, as required for a high-volume operation.
- 8ServSafe certification or ability to obtain within 90 days of hire.
Salary Insight
$85 - $97k per year
Location
Required Skills
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