Executive Chef

Our Wine Lounge opened in August 2019 and due to Covid-19 temporarily closed March 2020. We are reopening and adding on to our existing dining room. The Executive Chef will be responsible for the food and menu creation of not only the dining room, the cigar lounge and where weather permits the outdoor terraces. We are currently looking for an Executive Chef who will design creative seasonal menus and focus on fresh farm to table concepts. A chef who has extensive knowledge running and leading staff to be diligent and productive while understanding food cost and labor cost. It is important to us that our Chef creates a positive workspace while delegating and overseeing responsibilities of the kitchen staff. Our chef needs to be a hands-on chef working side by side with his/her team to ensure efficient and proper execution of prep-plating and service. Job Hours Required Wednesday – Sunday 12-hour shifts.

The Executive Chef is responsible for but are not limited to the following:

- Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance

- Coordinating all training activities for the kitchen to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies

- Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints

- Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations

- Performing other work-related duties as assigned

- Working and planning the menu with the wine director

- Weekly inventory and food ordering

- Entering inventory and food costs into Computer Inventory System

Minimum Qualifications (Knowledge, Skills, and Abilities):

- High School Diploma Required

- Must be 18 years or older

- Culinary Experience over 5 years

- Head Chef Experience 2 years minimum

- Ability to work in high-stress environment.

- Own transportation or reliable transportation

- Must be Serve Safe Manager Certified

- Excellent leadership, organization, time management and communication skills

Preferred Qualifications

- 4+ years of Executive Chef Experience

- Graduation from Culinary School

- 3+ years at a Fine Dinning Establishment

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year


  • Employee discount
  • Paid time off

Physical Setting:

  • Fine dining restaurant


  • 12 hour shift
  • Evening shift
  • Every weekend
  • Monday to Friday
  • Night shift
  • Weekend availability

Ability to commute/relocate:

  • Rankin, PA 15104: Reliably commute or planning to relocate before starting work (Preferred)


  • Culinary experience: 4 years (Preferred)
  • Cooking: 4 years (Preferred)


  • English (Required)

Work Location: One location

Mary's Vine
Salary Range
$44,000.00 - 74,000.00
per Year
Salary range estimated by
Rankin, PA 15104, US
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