Are you a vision-driven culinary leader looking to build something meaningful from the ground up? A premier boutique resort development in Central Pennsylvania is seeking an experienced, growth-minded Executive Chef to shape its culinary foundation.
Unlike traditional culinary roles focused on maintaining existing operations, this unique leadership position offers the rare opportunity to build a culinary brand, establish operating systems, craft menus, and foster a team culture from inception.
The resort is being developed in carefully planned phases:
Phase I: Launching an intimate, 50–60 seat chef-driven restaurant featuring artisan pizza, scratch-made Italian specialties, and seasonal offerings.
Future Phases: Expanding into full-scale catering, a high-volume wedding and event pavilion, wellness/spa culinary programs, and resort lodging.
Key Responsibilities
Culinary Vision & Menu Development: Craft, test, and execute approachable yet elevated menus, scratch-made recipes, and seasonal features.
Operational Leadership: Design and establish kitchen systems, standardized recipes, inventory controls, food safety standards, and vendor relationships from scratch.
Team Building & Mentorship: Recruit, train, and mentor a high-performing back-of-house team grounded in respect, accountability, and professional growth.
Financial Management: Oversee food and labor costs, purchasing strategy, inventory control, and kitchen financial performance.
Strategic Expansion: Collaborate with executive leadership on kitchen design and menu concepts for future phases, including a wedding and event pavilion and catering services.
What We Seek
Proven Leadership: Experience as an Executive Chef, Executive Sous Chef, or Head Chef in high-quality, scratch-kitchen environments.
Culinary Expertise: Strong foundation in scratch cooking, Italian-inspired cuisine, artisan pizza concepts, and seasonal menu development. Experience in event or banquet production is a strong plus.
Operational Acumen: Proficiency in kitchen logistics, P&L management, vendor negotiations, and food safety protocols.
Servant Leadership Mindset: A lead-by-example professional who values humility, clear communication, mentorship, and continuous improvement.
Entrepreneurial Drive: Passion for building systems, teams, and culinary identity from scratch.
Why Join Us?
Ground-Floor Impact: Directly shape the culture, menus, and operating standards of a growing destination resort.
Long-Term Career Growth: Expanded leadership scope as additional revenue streams (events, catering, wellness, and lodging) launch.
Exceptional Quality of Life: Located in scenic Central Pennsylvania—offering low cost of living, outdoor recreation, excellent local amenities, and easy access to major regional hubs.
Competitive Compensation Package
Ready to build your culinary legacy?
Submit your resume and culinary portfolio for confidential consideration.
Pay: $61,325.00 - $78,853.77 per year
Work Location: In person
