Job Description

We are a new brewpub opening in a beautiful old mill situated on the Pennypack Creek in Hatboro. We’re looking for an Executive Chef to help lead the kitchen from day one.

Our menu is built to be prep-heavy with an emphasis on smooth service, ease of execution, and amazing, interesting, and seasonal flavors. We want to provide an outstanding and unique dining experience. Everything will be scratch-made with an eye towards flavor profiles influenced by fermentation and preservation. We hope to have our own curing and fermentation program to add character and uniqueness to our menu. We are looking for someone who is ready to collaborate with ownership and grow our menu and food program. 

You’ll be responsible for: 

• Leading daily prep and line execution. 
• Back of house leadership 
• Training, hiring, and managing a small kitchen team in collaboration with ownership. 
• Managing inventory, food costs, and ordering 
• Building, maintaining, and updating systems that allow us to maintain the highest standards. 
• Working the line – This is a hands-on role. 
• Collaborating with ownership, FOH, Bar, and Brewery operations to move our food program forward. 

What we’re looking for: 

• 5 years of kitchen experience in a fast paced, high quality kitchen, with at least 1 year of leadership experience or sous chef experience. 
• Strong prep and batch cooking skills.
• Interest or experience with fermentation and preservation practices.
• Creative problem solving skills. 
• Ability to manage inventory, ordering, and cost control.
• Excited to be part of the opening team. 
• We want someone who will help us build a great team and a great culture. We don’t do yelling, we don’t do egos. Be curious, kind, collaborative, humble, and good to be around. 

Compensation: 

• Salary starts at $60-70k with room to grow based on experience. 
• PTO (18 days/year) 
• Staff meal 
• Chance to shape a food program and make it your own 

Email hiring@concocordanceferments.com with a resume and a quick introduction or apply here on culinary agents to get the ball rolling. 

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