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EXECUTIVE CHEF – GROUND-FLOOR RESTAURANT LEADERSHIP LOCATION: PITTSBURGH, PA STATUS: FULL-TIME COMPENSATION: $95,000+ (DOE) HIGHLIGHTS: GROUND-FLOOR RESTAURANT BUILD | DIRECT MENTORSHIP FROM THE FOUNDER | COMPENSATION ABOVE INDEPENDENT-RESTAURANT MARKET WHY YOU’LL LOVE WORKING HERE 408 Heirloom is a new restaurant taking shape alongside the Bistro To Go family, built around a simple mission: honoring the craft of culinary arts through genuine hospitality and a real sense of community. We are building a menu around local farmers, local produce, and heritage-style dishes drawn from different regions of the world, all centered on one idea: every dish should come with a story, not just land on the plate. This role exists to own 408 Heirloom’s culinary operations so the standard holds even when the founder isn’t in the room, starting with elevated catering today and building toward a restaurant kitchen. You’ll cook at the highest level, own sourcing and food cost, and help build the systems and team the restaurant will run on for years to come. Success looks like catering events that clients rate highly while meeting food-cost targets, a back-of-house that’s fully built and ready on opening day, and a founder who can step back into growth rather than staying anchored in daily kitchen operations. Right now, you’ll work closely with Chef Kevin Hermann and the Bistro To-Go culinary team, learning how Heirloom sources products, orders for complex events, and executes the kind of elevated, made-to-order catering menus that embody our standards. As the restaurant’s build-out progresses, the focus shifts to creating the back-of-house from scratch: standardized recipes, training manuals, and station design. We are handing over a space We’ve designed and trusting you to help fill it, with real authority over how the kitchen runs day-to-day. We are entrusting the operational success of this unique establishment in your hands. We will work alongside you during the opening phases of Heirloom to ensure you have all that you need to succeed, and the brand identity and culture continue to thrive. WHAT WE VALUE - Hospitality First – Hospitality isn’t a department at Heirloom; it’s the standard to which the whole kitchen is accountable, not just something the front of house handles. Presentation, tone, and follow-through are held to that standard even when things get busy, because protecting the guest experience matters as much as protecting the food. - Craft Over Paycheck – This is a place for people who love the detail and the craft of what they do, not just a place to collect a check. The role will require long days and hard moments, and the people who thrive here are here because they genuinely want to give back to their team, their guests, and their community. - Builder’s Mindset – When something could work better, the expectation is to bring it forward rather than sit on it or quietly work around it. This kitchen and this restaurant are still being built, and the right person treats that as an opportunity rather than a problem. - Grace With High Standards – Standards here are high, but there’s room to grow into them. Correction and direction from ownership are part of the process, and the expectation is to take that feedback and apply it right away, without needing to prove yourself at the team’s expense. - Team-First Leadership – The kitchen team is central to how Heirloom will run once the founder steps back, so leaders here are expected to pay attention to their people daily, not just their output. Building a team that holds standards during service without the founder present is part of the job from day one. WHAT YOU’LL DO - Execute 408 Heirloom’s elevated catering events alongside the Bistro To Go culinary team, managing ordering and holding to schedule with only minor oversight on sourcing. - Build 408 Heirloom’s back-of-house from the ground up —