Top 16 Chef Jobs in Gettysburg Pa

Executive Chef
OTH Hotels Resorts —Gettysburg, PA
- Full-time
- Continuous improvement
- Recruiting
- Senior level
Quick Apply
Chef (Inpatient Behavioral Health)
Arkview Behavioral Health —Fayetteville, PA
- ServSafe
- Inpatient
- Mid-level
- Paid time off
Quick Apply
Executive Chef
The Corner Ledger —Westminster, MD
- $75,000 - $100,000 a year
- Full-time
- ServSafe
- Mentoring
- Recruiting
- Health insurance
Quick Apply
Chef
Innovo Detox —Abbottstown, PA
- $18 - $24 an hour
- Weekends as needed
- Background check
- Culinary experience
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Aramark —Shippensburg, PA
- Full-time
- Customer service
- Cooking
- Mid-level
Sous Chef / Cook
Fiddler's Bar and Grill —Carlisle, PA
- Full-time
- Mid-level
- 2 years
- Kitchen
Quick Apply
13d
Kitchen Manager
Chambersburg American Legion —Chambersburg, PA
- Extended hours
- Background check
- ServSafe
- Mid-level
Quick Apply
Cook
New Birth of Freedom Council —Dillsburg, PA
- From $600 a week
- Seasonal
- 18 years or older
- Leadership
- Entry level
Quick Apply
Pastry Chef
American Cruise Lines —United States
- Full-time
- Pass drug screening
- Research
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Assistant Chef de Partie
Viking Cruises —United States
- Full-time
- Hospitality
- Pass drug screening
- Mid-level
- Paid training
- Dental insurance
Quick Apply
11d
Chef de Partie
Viking Cruises —United States
- Full-time
- Hospitality
- Pass drug screening
- Mid-level
- Paid training
- Dental insurance
Quick Apply
Assistant Chef De Partie / Sushi
Viking Cruises —United States
- Full-time
- Hospitality
- ServSafe
- Pass drug screening
- Paid training
- Dental insurance
Quick Apply

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Gaithersburg, MD
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
Director of Culinary Services
Acts Retirement-Life Communities —Adamstown, MD
Responsible for driving recruitment and retention within the department, as well as budgeting and accounting functions. Eligibility may vary based on status.
$85,933 - $123,608 a year
2d

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Sous Chef
tonys italian ristorante —Columbus, OH
Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
$58,033 - $62,090 a year
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Sous Chef
Columbus Brewing Company —Columbus, OH
O Actively participate in the inventory process as directed by the Executive Chef, including counting, organizing, and maintaining accurate stock levels to…
$60,000 - $65,000 a year
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Executive Chef

OTH Hotels Resorts
Gettysburg, PA

Quick Apply

Job Details

Full-time

Qualifications

Food and beverage product quality management
Food quality maintenance
Menu design
Kitchen health and safety standards
Recipe adherence
Food service health code compliance
Recipe development
Kitchen knives
Team leadership
Safety regulations
Quality control management
Kitchen cost control
Food safety sanitizing procedures
Food & beverage production
Leading team collaboration initiatives
Managing kitchen staff
Menu costing
Restaurant cost management
Hotel restaurant experience
Technical Proficiency
Food preparation equipment operation

Full Job Description

Job Overview
The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence.

This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.

Job Responsibilities

Culinary Operations & Kitchen Leadership

Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
Ensure consistent food quality, presentation, and execution across all outlets.
Coordinate kitchen production timing with restaurant reservations and banquet event orders.
Supervise daily food preparation, cooking, and plating to maintain brand standards.

Menu Development & Culinary Innovation

Develop and update menus in collaboration with F&B leadership within established budget guidelines.
Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.
Ensure variety, creativity, and marketability in all menu offerings.
Oversee special event and banquet menu design and execution.

Team Leadership & Development

Hire, train, schedule, and supervise all culinary staff across all kitchen levels.
Provide coaching, performance feedback, and ongoing culinary training programs.
Foster a culture of professionalism, teamwork, and continuous improvement.
Manage kitchen staffing levels to meet operational and budgetary requirements.

Financial Management & Cost Control

Maintain food cost controls, portion standards, and waste reduction practices.
Oversee purchasing specifications, requisitions, and inventory management of all food supplies.
Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.
Support budget development and adherence to financial targets.

Food Safety & Compliance

Ensure compliance with all sanitation, health, and food safety regulations.
Maintain cleanliness and organization of all food preparation and storage areas.
Identify and report equipment maintenance issues and operational deficiencies.
Enforce safety protocols to prevent accidents, injuries, and foodborne illness.

Equipment & Technical Oversight

Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools.
Ensure proper maintenance and safe operation of all kitchen equipment.
Utilize culinary software for recipe management, plating guides, and visual standards.

Guest Experience & Operational Coordination

Ensure culinary execution aligns with guest expectations and service standards.
Collaborate with Food & Beverage leadership to support overall guest satisfaction.
Respond to banquet and service needs, including post-event production recovery.
Support an entrepreneurial and guest-focused approach to culinary operations.

Job Requirements

Education:
Associate degree in Culinary Arts or equivalent apprenticeship required.

Experience:
Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required.

Skills and Abilities:

Strong culinary leadership and kitchen management skills
Expertise in menu development, food costing, and recipe standardization
Advanced knowledge of cooking techniques and kitchen operations
Strong organizational and multitasking abilities in a high-volume environment
Excellent communication and team leadership skills
Ability to maintain quality standards under pressure
Strong understanding of sanitation and food safety regulations
Proficiency with commercial kitchen equipment and culinary software
Strong problem-solving and decision-making abilities
Entrepreneurial mindset with focus on innovation and guest satisfaction

Certifications: Food safety certification required; culinary certifications preferred.

Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.

Physical requirements:

Constant standing and walking throughout entire shifts
Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
Occasional bending, crouching, kneeling, balancing, and sitting
Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally
Frequent use of knives and precision culinary tools requiring fine motor control
Exposure to heat, cold, humidity, noise, and kitchen machinery
Ability to work in a physically demanding, high-pressure environment

Quick Apply

Refine Your Search

chef jobs in gettysburg pa

Executive Chef

Chef (Inpatient Behavioral Health)

Executive Chef

Chef

Executive Chef

Sous Chef / Cook

Kitchen Manager

Cook

Pastry Chef

Assistant Chef de Partie

Chef de Partie

Assistant Chef De Partie / Sushi

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