Craft Brewery & Kitchen

100 Legacy Park Drive - Suite 400
Mechanicsburg, Pennsylvania 17055

Phone Number:  717.590.7917

SINCE 2011





Reports to


The Executive Chef is responsible for overseeing the entire Back of House Department, including preparing dishes, hiring/managing/evaluating Back of House staff, inventory management and following proper food safety and sanitation practices.


Essential Functions

  • -Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • -Ensures food standards, preparation, presentation and cooking techniques are established and monitored to meet company standards.
  • -Promotes health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion
  • -Supervises organization and sanitation of kitchen, storage areas, dumpster pad and loading zone.
  • -Maintains proper procedures to maintain kitchen/equipment sanitation.
  • -Oversees food ordering, forecasting and inventory, to ensure product ordering, production needs, and inventory controls are met
  • -Leads recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards.
  • -Oversees food preparation, production and develops new and innovative food products that are of a high quality to meet market and customer expectations
  • -Responds promptly and effectively to industry, marketplace and guest requests, changes, trends and demands
  • -Maintains thorough knowledge of Food Safety systems and procedures
  • -Provides clear and thorough instructions when directing Back of House staff.
  • -Ensures that his/her management style and working methods are in line with company policies/standards and the Employee Handbook.
  • Prepares the work schedules for the Back of House team (days off, holidays & replacements)
  • -Organizes working meetings for the Back of House team and participates in Front of House meetings when requested.
  • -Helps prepare and implement the training plan for the Back of House department
  • -Controls and analyzes departmental costs to ensure performance against the budget
  • -Enjoys coaching, mentoring and developing talent
  • -Enhances the food product that is presented to guest.

  • Required Qualifications and Competencies

    • -Five years of experience as an Executive Chef (or equivalent) in a high-volume setting
    • -Current with trends and concepts in food
    • -Must have supervisory, coaching and staff development skills
    • -Guest service focused
    • -Professional team leader
    • -Excellent communication skills
    • -Detail oriented with strong organizational skills
    • -Must have a positive attitude and enjoy working with people
    • -Multi cuisine exposure is a must
    • -Stress Management and composure
    • -Multi-task oriented.
    • -High Level of cleanliness
    • -Food safety
    • -Collaboration skills
    • -Proficient computer skills (Microsoft Word, Excel and Internet Explorer)

    Required Education and Experience

    • -A Culinary Arts degree from an accredited institution or school.
    • -Five years of experience as an Executive Chef (or equivalent) in a high-volume setting.
    • -Must maintain ServSafe Certification

    Supervisory Responsibility

    This position oversees all Back of House staff and requires strong supervisory skills.

    Work Environment

    This position operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire, noise and cleaning chemicals.

    Physical Demands

    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

    • -Walk and stand during entire shift.
    • -Continuously reach, bend, lift, carry, stoop and wipe.
    • -Remain stationary for long periods of time.
    • -Frequently wash hands.
    • -Be able to lift up to 35 lbs.
    • -Be able to manipulate fingers, hands and arms to cut, measure, pour, serve, carry and wipe.
    • -Be able to hear and talk.
    • -Good close and distance vision and ability to adjust focus between the two.

    Position Type/Expected Hours of Work

    This position regularly requires long hours and weekend work.


    Regular travel is not expected for this position.  Management may request attendance at special events to promote Wolf Brewing Co.

    Other Duties

    Please note this job description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

To apply, email your resume to: 

Wolf Brewing Co. is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment free of discrimination and harassment. All employment decisions (including the decision to hire, promote, discipline, or discharge) are based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, age, religion, gender, gender identity or expression, national origin, ancestry, political affiliation, sexual orientation, marital status, physical or mental disability, medical condition, pregnancy, genetic information, parental status, or past/present military service.