Executive Chef

Study Hotels•Philadelphia, PA

7d•Onsite

About The Position

The Study at University City is seeking a passionate, driven, and hands-on Executive Chef to lead culinary operations at CO-OP Restaurant & Lounge. This role is responsible for shaping and executing a dynamic, seasonal menu rooted in Mid-Atlantic cuisine, while delivering consistent quality, strong financial performance, and a vibrant guest experience. CO-OP Restaurant & Lounge is a lively, community-focused restaurant that celebrates regional ingredients, thoughtful cooking, and spirited hospitality. The Executive Chef will lead the culinary vision for both the restaurant and the hotel’s 7,000 square feet of meeting and event space, balancing à la carte dining with banquet and catering operations. This is a highly visible leadership role responsible for building a strong culinary culture, developing talent, and establishing CO-OP as a standout dining destination within University City. Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek a culinary leader who is passionate about hospitality, committed to excellence, and driven to create memorable dining experiences. The Study at University City is a 212-room hotel located at the crossroads of the University of Pennsylvania and Drexel University in the heart of University City in Philadelphia. Designed as a place of discovery and connection, the hotel blends thoughtful hospitality with contemporary residential-inspired guest rooms and welcoming public spaces. The property is home to CO-OP Restaurant & Lounge, a lively 120-seat restaurant and lounge known for spirited hospitality and seasonal menus. The hotel also features 7,000 square feet of meeting and event space, hosting university functions, corporate meetings, conferences, and private events supported by the culinary team. Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life, and disability insurance, paid time off, and paid holidays. Team members may also participate in our 401(k) retirement savings plan and Employee Assistance Program. Study Hotels is a drug-free workplace. Pre-employment drug test and background check required. Study Hotels is an Equal Opportunity Employer and does not discriminate on the basis of age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law.

Requirements

Minimum of 5+ years of culinary leadership experience in a similar role.
Strong knowledge of Mid-Atlantic cuisine, seasonal ingredients, and local sourcing.
Experience managing both restaurant and banquet/catering operations.
Proven ability to manage budgets, food cost, labor, and financial performance.
Strong leadership, team development, and communication skills.
Ability to operate effectively in a fast-paced, multi-outlet environment.
Highly organized, detail-oriented, and results-driven.
Proficiency with kitchen systems, POS, and scheduling tools.
Ability to lift or move items up to 100 pounds.
Ability to stand for extended periods in a kitchen environment.

Responsibilities

Lead all culinary operations for the restaurant and banquet/catering program.
Develop and execute seasonal menus that reflect Mid-Atlantic cuisine and locally sourced ingredients.
Oversee food preparation, production, and presentation to ensure consistent quality and execution.
Manage kitchen financial performance including food cost, labor, budgeting, and forecasting.
Build, train, and develop a high-performing culinary team with a focus on accountability and growth.
Partner with restaurant and hotel leadership to support overall guest experience and operational success.
Establish strong relationships with local vendors and suppliers to support menu development.
Ensure compliance with all food safety, sanitation, and health regulations.
Maintain a clean, organized, and efficient kitchen environment.
Drive consistency across both restaurant and banquet operations.
Monitor and adapt operations to meet business demands, seasonality, and guest expectations.