Executive Chef

DeVita & Hancock Hospitality•Wilmington, DE

38d•$80,000 - $90,000•Onsite

About The Position

We are seeking an experienced Executive Chef to lead culinary operations for a high-volume, full-service restaurant. This is an exciting opportunity for a hands-on culinary leader with a strong background in kitchen management, food quality, systems development, cost controls, and team leadership. The ideal candidate is passionate about execution, menu development, and developing future leaders, with the desire to grow into broader culinary leadership over time. Position Overview The Executive Chef is responsible for overseeing all culinary operations for one restaurant location while advancing overall brand standards through strong execution, disciplined systems, and menu and recipe development. This role leads day-to-day kitchen performance through the Sous Chef and hourly kitchen leaders while maintaining exceptional food quality, cleanliness, sanitation compliance, and cost controls. The Executive Chef also partners closely with senior culinary leadership to develop, test, cost, document, and roll out menu innovation and operational systems that improve performance, efficiency, and consistency. Equally important, this role is responsible for recruiting, developing, and coaching future kitchen leaders, with clear growth potential into broader culinary leadership opportunities.

Requirements

Proven culinary leadership experience in a high-volume, full-service restaurant environment
Strong knowledge of food production, sanitation, deep cleaning standards, and health department compliance
Demonstrated ability to create and implement systems that improve consistency, execution, and accountability
Strong experience recruiting, training, coaching, and developing culinary talent
Solid understanding of inventory control, vendor management, and food cost strategy
Excellent organizational, communication, and leadership skills
Strong attention to detail, urgency, and commitment to standards
Flexible availability, including nights, weekends, and holidays

Nice To Haves

Experience leading other leaders such as Sous Chefs, Kitchen Managers, or lead line teams preferred

Responsibilities

Lead daily kitchen operations to ensure strong culinary performance across all shifts and volume levels
Direct and support the Sous Chef and kitchen leads to ensure station readiness, ticket-time performance, and execution standards
Ensure all menu items are prepared according to recipe, plating, and presentation standards
Maintain excellent food quality, flavor consistency, and execution across all stations
Oversee prep, production, line execution, and service standards to ensure speed, accuracy, and guest satisfaction
Partner with front-of-house leadership to maintain communication, smooth service flow, and a guest-ready kitchen at all times
Build, refine, and implement kitchen systems that improve performance, consistency, efficiency, and accountability
Establish clear standards and routines so execution stays strong across every shift
Audit prep, quality, sanitation, and line performance to identify gaps and correct root causes
Drive recipe adherence, portion controls, and production discipline to protect both brand standards and food cost
Support equipment care, preventive maintenance, and operational readiness through structured follow-up and accountability
Monitor and maintain food cost percentages in line with business goals
Oversee accurate ordering of food, products, and supplies based on business volume and par levels
Manage inventory, product rotation, waste tracking, and storage procedures
Verify invoices, deliveries, vendor quality, and pricing accuracy
Coach leaders and team members on cost-conscious habits including portioning, waste prevention, and production planning
Maintain a kitchen that is consistently clean, organized, and inspection-ready at all times
Enforce food safety, storage, allergen, labeling, dating, and sanitation procedures
Conduct line checks and sanitation walk-throughs daily
Ensure all health department regulations and safety standards are followed proactively
Oversee equipment cleaning, safe operation, deep cleaning, and repair follow-up
Build a culture where sanitation and cleanliness are treated as non-negotiable standards
Recruit, hire, train, and onboard back-of-house team members
Develop the Sous Chef and kitchen leads into strong shift leaders, trainers, and culture drivers
Identify high-potential talent and build a strong internal leadership pipeline
Lead daily coaching, performance development, and accountability conversations
Foster a respectful, professional, and high-performance kitchen culture
Help manage labor targets, staffing levels, and scheduling effectiveness while maintaining execution standards
Partner with senior culinary leadership on menu and recipe development, including ideation, testing, refinement, costing, and documentation
Research market and culinary trends to keep the menu fresh, relevant, and competitive
Develop recipes and prep procedures with a focus on consistency, scalability, and training clarity
Protect the integrity of the brand through thoughtful decisions around flavor profile, sourcing, plating, and presentation
Lead tastings, team training, and rollout support for menu changes, seasonal offerings, and limited-time features
Provide operational feedback and data-driven recommendations to support long-term culinary strategy and quality goals
Ensure full adherence to company standards, kitchen systems, and operating procedures
Execute culinary program expectations, menu changes, specials, and seasonal features at a high level
Participate in meetings, trainings, reviews, audits, and operational initiatives
Lead with professionalism, urgency, accountability, and strong standards
Demonstrate the desire and ability to grow into broader culinary leadership roles over time