Royal Boucherie, an established French bistro in Philadelphia's Old City, is hiring an experienced Executive Chef to lead its 150-seat restaurant and growing private events and catering program. Benefits include medical, dental, and vision insurance, 401(k) with company match, paid time off, and bonus opportunities.
This is a hands-on culinary leadership position with real creative ownership. You'll oversee a kitchen team of 10-15 employees, lead daily service, develop menus, and manage food costs, purchasing, and kitchen operations.
The restaurant generates approximately $3M-$6M in annual sales and operates five days per week, with additional availability needed for private events. You'll work closely with the General Manager in a professional, technique-driven environment that values quality, curiosity, and respectful teamwork.
We're looking for an experienced Executive Chef, Head Chef, or Chef de Cuisine who combines strong culinary fundamentals with practical kitchen leadership, financial management, and private event experience.
Location
Philadelphia, PA | Old City
Compensation
- Full-time, salaried position
- Salary discussed privately with qualified candidates
- Performance-based bonus eligibility
- Paid weekly
Benefits
- Medical, dental, and vision insurance
- 401(k) with company match
- Paid time off
- Paid sick days
- Company dining stipend
- Employee referral incentives
Schedule
- Approximately 50 hours per week
- Restaurant open Wednesday-Sunday
- Monday and Tuesday closed for regular restaurant service
- Availability on closed days required as needed for private events and catering
- Nights, weekends, and holidays required as scheduled
Why This Role Stands Out
- Creative ownership of an established French bistro's culinary program
- Opportunity to develop custom menus for private events and catering
- Established restaurant generating approximately $3M-$6M in annual sales
- Leadership responsibility for a 10-15-person kitchen team
- Close working relationship with the General Manager
- Five-day restaurant operating schedule
- Opportunity for growth within a locally owned Philadelphia restaurant group
About the Role
You'll lead daily kitchen operations while maintaining elevated standards for food quality, consistency, organization, and service execution.
This position combines hands-on cooking, culinary creativity, staff development, and financial accountability. You'll also oversee the culinary planning and execution of private events and catering, working with the management team to support the restaurant's continued growth.
We are looking for someone who can:
- Lead confidently during busy à la carte service
- Execute classic French techniques with consistency and precision
- Develop seasonal menus, weekly specials, and custom event menus
- Train, motivate, and hold kitchen employees accountable
- Manage food costs, purchasing, inventory, and labor scheduling
- Plan and execute private events, banquets, and catered functions
- Communicate effectively with the General Manager and front-of-house team
About the Restaurant
Royal Boucherie is an established French bistro in Philadelphia's historic Old City neighborhood, combining classic culinary techniques with elevated dining standards.
The 150-seat restaurant emphasizes thoughtful cooking, local and French ingredients, and professional hospitality.
Part of Royal Restaurant Group, the restaurant offers the resources of an established, locally owned hospitality company while maintaining its individual culinary identity.
Responsibilities
- Direct daily kitchen operations, preparation, and service execution
- Lead, hire, train, schedule, and supervise approximately 10-15 kitchen employees
- Maintain consistent food quality, presentation, and portion standards
- Create and refine seasonal menus, weekly specials, and private event offerings
- Develop recipes, menu descriptions, costing documents, and event menus
- Lead culinary planning and production for private events and catering
- Oversee ordering, receiving, inventory, invoices, and purveyor relationships
- Monitor food costs, labor expenses, and kitchen financial performance
- Maintain food safety, sanitation, and kitchen organization
- Monitor recipe execution, ticket times, and service flow
- Educate front-of-house and back-of-house employees on menu offerings
- Coordinate with the General Manager on staffing, service, operational improvements, and sales initiatives
Qualifications
- 5+ years of progressive culinary leadership experience
- At least 2 years as a Sous Chef, Chef de Cuisine, Head Chef, or comparable culinary leader
- Experience in elevated, French-inspired, or fine-dining kitchens
- Strong foundation in classic French culinary techniques
- Proven experience executing private events, banquets, or catering
- Experience with menu development, recipe costing, and food cost management
- Working knowledge of P&L management, purchasing, inventory, and labor scheduling
- Ability to lead, train, and motivate a professional kitchen team
- Strong organizational, communication, and problem-solving skills
- ServSafe Manager and Philadelphia food safety certifications, or ability to obtain both
- Ability to communicate effectively in English
- Availability for nights, weekends, holidays, and occasional closed-day events
- Ability to stand for extended periods and lift up to 50 lbs.
How to Apply
Please submit your resume with full contact information and two professional references from previous supervisors. Supervisor email addresses are required. Qualified candidates will be contacted directly.