Executive Chef

Our Purpose:

The Tavern on the Square is a historic 91-year-old restaurant in New Wilmington, PA. It closed down in 2020 and went into disrepair. As the new owners, we are taking this pause in operation to restore the building, erected in 1849 by a local doctor and abolitionist. We are also using this time to reconceptualize the restaurant and its role in Western Pennsylvania’s agricultural and culinary fields. We are developing relationships with local growers and ranchers to bring about a true farm-to-table restaurant. We are also classically trained chefs who believe that education is power and we aim to make work experience at the Tavern a growth opportunity that builds character and develops careers. We are located one hour north of Pittsburgh and hope to continue and enhance The Tavern’s strong reputation as a destination restaurant mainly through word of mouth and positive experiences as well as through active social media, community engagement and advertising in regional urban markets. In most ways, we are starting from scratch. This is a rare chance to write the playbook. This is a family-owned operation with no corporate over-site. We look forward to developing a team of dedicated professionals who share our mission of building community, food awareness and appreciation around the table.

Your Role:

We are looking for an experienced and passionate Executive Chef to join our team. As Executive Chef of the Tavern restaurant, you will be responsible for a variety of duties such as recruiting and hiring staff, training, controlling food quality and managing the back of house staff. You will work with the owners to develop the dining menus. You will ultimately be responsible for the ordering, receiving, prepping, cooking, and plating every dish that leaves the kitchen. You should have an unending desire to deliver a memorable experience to every person that walks through the door. We lead through service. Backing up your team, being the hardest worker in the room and training by example both in communication and in action is a necessity for this leadership role. This role has growth potential as the operation succeeds and expansion plans are realized.

Character Traits:

• Honesty
• Humility
• Hospitality
• Desire to continue learning
• Calmness under pressure
• Positive Mental Attitude
• Commitment to service
• Open with communication
• Dedication
• Natural leader who appreciates chain of command

Duties and Responsibilities:

• Manage and oversee the entire kitchen operation
• Assist development of menus
• Participate at local food events
• Organize and supervise kitchen shifts
• Manage and lead kitchen staff
• Hire new employees
• Train and evaluate kitchen staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage kitchen supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Implement innovative strategies to improve productivity and sales

Qualifications:

• Extensive food and beverage knowledge
• Computer literacy
• Familiarity with restaurant management software
• Experience in event planning
• Strong leadership, motivational and people skills
• Good financial management skills
• Critical thinker and problem solving skills
• Team player
• Good time-management skills
• Great interpersonal and communication skills
• Restaurant General Manager experience strongly desired
• Higher education credentials appreciated

Benefits:

• Competitive salary
• Bonus opportunity
• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• Paid time off
• Paid training

Job Type: Full-time

Pay: $50,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person