Executive Chef | Up to $120K | Walnut Street Café

Earn up to $110,000-$120,000 annually leading a polished high-volume Philadelphia restaurant with an active private event business, free parking, and an established kitchen team. Walnut Street Café is seeking a hands-on Executive Chef or strong Executive Sous Chef who can stabilize kitchen operations, lead from the floor during active service, and strengthen consistency across both restaurant and event production. Location Philadelphia, PA 19104 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, holiday, and event availability required Event-driven scheduling flexibility required About the Role This is a hands-on kitchen leadership role inside a polished, high-volume restaurant with a strong private event business. Success in this position comes from maintaining structure during active service, supporting the existing team, and delivering consistent execution across both restaurant and event production. This is not a purely creative chef role. We are looking for a chef who can lead operationally, communicate professionally, and help strengthen kitchen systems, organization, and accountability. About the Restaurant Walnut Street Café is a polished, high-volume University City restaurant with a strong mix of daily dining and private events. The kitchen supports both restaurant service and consistent 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 active event business, and the opportunity for the right chef to make a meaningful operational impact on the kitchen, systems, and team. Responsibilities Lead daily BOH operations during prep, production, and service Maintain food quality, consistency, and execution standards Support and stabilize 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 event and catering execution 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 structure while improving systems and 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 discipline Consistent communicator Adaptable during busy service Comfortable balancing repetitive operational structure with fast-moving service demands 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 - $120,000.00 per year

Benefits:

401(k) Health insurance Paid time off

Work Location:

In person