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Executive Chef


One Haus

Executive Chef
Philadelphia, PA
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Salary: $110000 – $120000


Located in Fishtown, Philadelphia, this concept is an urban Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory. This concept features rustic Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill. We serve a casual, yet sophisticated & seasonally driven menu in a hip and nostalgic environment. The beverage menu features quality-driven cocktails along with a curated list of well-crafted beer and approachable wines from the Old and New World, carefully selected to complement the style of cuisine.

 The strongest candidate will display innate leadership qualities and an ability to attract, motivate and retain talented cooks. As the team member shows dedicated reliability, a very strong work ethic and an ability to absorb work, they will work with the Culinary Director to personalize a career path.



•    Ability to execute all positions on the line and help line staff when they get behind.

•    Execute and oversee the production of all menu items.

•    Responsible for Executing and carrying out requests and orders without questioning.

•    Complete understanding of work safety and emergency procedures.

•    Expedite orders correctly and efficiently to ensure smooth kitchen flow.   

•    Fully understand the importance of utilizing standard recipes and plating guides.

•    Work closely with Events Department to keep the menu updated to current restaurant menu trends.

•    Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.

•    Check reservations and all VIPs for the nights service, communicate and show all specials to the servers at the daily staff meeting.

•    Create and execute daily specials.

•    Implement closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed.

•    Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to company standards.

•    Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.

•    Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.

•    Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.

•    Attend all weekly management meetings and corporate meetings that are scheduled. 

•    Hold daily/weekly kitchen meetings and address all issues that arise.

•    Create weekly employee schedule.

•    Prevent breakage and waste by monitoring kitchen crew.

•    Inspire and motivate kitchen staff.



•    Continuously monitor and assist daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.

•    Review monthly profit and loss statement and acts on all variances.

•    Ensure all overtime is authorized



    Minimum 5-6 years executive chef experience in a similar environment.

    Fully understand Italian cuisine including pasta and pizza making.

    Competent in fabricating all meat, fish, and poultry.

    Understand the differences and uses of all herbs and types of seasonings.

    Intermediate to Advance Knowledge of Pastries and Garde Manger.

    Knowledge and the ability to produce various ethnicities of foods 

    Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

    Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching. 

    Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others..

    Management certified according to state health department criteria

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