Executive Chef - Glen Mills

Executive Chef

Compensation $68,000.00 - $78,000.00/year

Harvest Seasonal Grill is looking for experienced Executive Chefs to join our team!

Harvest was founded on the mission of helping to create a brighter tomorrow. Our company culture of looking towards the future with optimism and opportunity has never been more important than in the challenging times that we have endured. Thankfully, through the loyalty of our patrons and the incredible dedication of our teams, Harvest’s future is filled with abundance, possibility, and excitement.

As we look to the new dawn on the horizon, we are searching for passionate & talented individuals to join us as we enter our next phase of growth. From creative culinary artisans innovating our seasonally-changing menu to service-centric superstars who will share our “farm-to-table for everyone” philosophy with guests, we know Harvest’s teams are what will make that brighter tomorrow a reality, today.

We're looking for highly motivated, experienced Executive Chefs who will thrive in a fast-paced, team-oriented environment.

Our team is seeking the "best of the best" in the industry as we continue to grow rapidly, with advancement opportunities available. This is a great chance to be part of an awesome team that you can be proud of and truly enjoy, day in and day out!

• Provide friendly, knowledgeable, and efficient service in a fast-paced, high-standards environment
• Develop specials that highlight seasonal ingredients and offer guests unique, exciting options beyond the seasonally changing menu
• Contribute ideas and development support for seasonal menu planning
• Work efficiently during service while maintaining food quality and consistency
• Recruit, onboard, train, schedule, and supervise back-of-house staff
• Develop Chefs and back-of-house team members
• Support the Manager in daily kitchen operations and service execution
• Lead, motivate, and train the kitchen staff, fostering a collaborative and high-performance team culture
• Ensure all kitchen staff adhere to food safety standards, cleanliness, and proper cooking techniques
• Manage kitchen operations during service, ensuring timely and quality food delivery
• Cook on the line or Expo as needed while maintaining quality, consistency, and timing
• Maintain the highest standards of food quality and presentation
• Monitor food preparation to ensure consistency in flavor, texture, and portion control
• Perform regular quality checks on ingredients, preparation, and final dishes
• Ensure recipes, portioning, and presentation standards are followed
• Monitor food safety, sanitation, and cleanliness throughout the kitchen
• Control food costs by managing inventory, minimizing waste, and optimizing ingredient usage
• Manage labor, food waste, and overall kitchen efficiency
• Work closely with leadership to improve systems and guest experience
• Step in to resolve issues during service and support smooth operations
• Communicate effectively with the kitchen team, servers, bartenders, support staff, and managers to ensure smooth service flow
• Follow proper food handling, storage, and labeling procedures
• Maintain cleanliness and organization of station, equipment, and work areas
• Use kitchen equipment safely and properly
• Assist with prep, cleaning, and kitchen side work as needed
• Support menu rollouts, seasonal changes, and staff education in collaboration with Management Team
• Adhere to all food safety, sanitation, and health department regulations
• Uphold Harvest’s brand, service standards, hospitality culture and policies
• Assist with opening and closing duties and other side work
• Perform additional duties as needed to support kitchen and restaurant operations

• 401k with Company Match – up to 4% Match and 100% vested once eligible
• Medical, Dental, and Vision Benefits
• Harvest Scholarship Program
• Employee Referral Program
• Flexible Schedule
• Growth and Development Opportunities
• Seasonally-changing Menu
• Competitive Pay