Executive Chef at Twisted Cork

Location: Gilbertsville PA
Employment Type: Full-Time

We are an exciting new upscale casual concept preparing to open our doors soon. Our restaurant will offer a refined yet welcoming dining experience centered around exceptional cuisine, a focus on a retail wine program, and genuine hospitality. We’re seeking a passionate, driven, and creative Executive Chef to lead our culinary team and bring our vision to life.

The Executive Chef will be responsible for all aspects of back-of-house operations, from strategic menu planning and development to daily kitchen management. This is a hands-on leadership role—one that requires a balance of creativity, precision, and operational expertise.

• Strategic Culinary Leadership: Develop and execute a cohesive culinary vision aligned with the restaurant’s concept and wine-forward focus.

• Menu Development: Create and refine menus that highlight seasonality, freshness, and local sourcing; develop quarterly or seasonal menu rotations.

• Operational Oversight: Manage all back-of-house operations including purchasing, inventory control, and food cost management.

• Fiduciary Responsibility: Maintain fiscal discipline by managing budgets, controlling costs, and ensuring profitability targets are met.

• Team Management: Recruit, train, and inspire a professional kitchen team, fostering a culture of excellence, collaboration, and accountability.

• Quality & Consistency: Ensure that every plate leaving the kitchen reflects the restaurant’s standards of excellence.

• Line Presence: Maintain a visible and active presence during service, working the line and ensuring operational flow.

• Safety & Compliance: Uphold all food safety, sanitation, and regulatory requirements.

• Proven experience as an Executive Chef or Senior Sous Chef in an upscale casual or finer dining environment.

• Strong leadership and communication skills with a collaborative management style.

• In-depth knowledge of culinary trends, seasonal ingredients, and modern cooking techniques.

• Demonstrated financial acumen and experience managing kitchen budgets.

• Passion for food, wine, and hospitality.

• Availability to work flexible hours, including evenings, weekends, and holidays as needed.

• Competitive salary: based on experience.

• Compensation Growth: The initial salary will be evaluated and adjusted following the restaurant’s first six months of operation, reflecting both business performance and individual contribution.

• Opportunity to shape a new concept from the ground up.

• Potential for growth as the restaurant expands.