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 wage for tipped restaurant servers in the United States in 2026?
As per the U.S. Department of Labor, the minimum wage for restaurant jobs in United States is $7.25 per hour as of 2026. Tipped employees receive a direct wage of $2.13 per hour when tips bring total earnings to at least $7.25. Employers must pay overtime at 1.5 times the rate for all hours worked over 40 in a workweek.
How many hours per week can restaurant workers be scheduled without overtime in 2026?
As per the U.S. Department of Labor, restaurant jobs in United States follow a standard 40-hour workweek as of 2026. Any hours beyond 40 require overtime pay at 1.5 times the regular rate. Workers are entitled to at least one 30-minute meal break for shifts longer than 8 hours in most states.
What documents are required to apply for restaurant jobs as a non-citizen in the United States in 2026?
As per U.S. Citizenship and Immigration Services, applicants for restaurant jobs in United States must complete Form I-9 with documents such as a valid passport and I-94 arrival record as of 2026. H-2B visa holders need a valid labor certification from the Department of Labor before starting work. Employers verify eligibility within three business days of hire.
What tax withholding applies to restaurant server wages in the United States in 2026?
As per the Internal Revenue Service, restaurant jobs in United States require federal income tax withholding on all wages including tips as of 2026. Employers report tips on Form 4070A and withhold FICA taxes at 7.65 percent from employee pay. Annual W-2 forms must be issued by January 31, 2027 for the prior year.
