Boutique Hotel Executive Chef — Lead Culinary Team

Hay Creek Hotels; Blowing Rock (NC); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Insurance Benefit package

Competitive Salary/Wages

Paid Time Off (vacation, sick, holiday

Complimentary Meals Daily

Free Parking

Lodging Discounts

Employee discounts at properties

Job summary

The Embers Hotel in Blowing Rock, NC, managed by Hay Creek Hotels, is seeking an Executive Chef to lead the culinary team. You will design creative menus, standardize recipes, and manage inventory, costing, and staff training to ensure high-quality, timely service for guests and events.

Responsibilities include supervising kitchen staff, controlling budgets, coordinating with suppliers, and overseeing holiday operations.

Qualifications

• High School diploma or equivalent.
• 5+ years of Executive Chef/Culinary Management experience in a high volume, full service restaurant.
• Previous staff management experience.
• Experience in Banquet/Catering execution.
• Creative, innovative, and ability to develop new menu items for appropriate clientele.
• Demonstrates a positive, customer-focused attitude.

Responsibilities

• Design creative, cost-appropriate menu items and collaborate with Sales for event menus.
• Standardize production recipes and train staff on execution and presentation.
• Oversee food rotation, inventory, par levels, ordering and receiving.
• Train staff on proper timing of foods and ensure quality.
• Coordinate with suppliers and local purveyors to maintain stock and costs.
• Lead holiday culinary operations and promote promotions and goals.
• Supervise kitchen personnel and manage hiring, discipline, reviews, and wages.

Skills

Staff management

Menu development

Cost control

Leadership

High-volume kitchen operations

Education

High School diploma or equivalent

Job description

The Embers Hotel in Blowing Rock, NC, managed by Hay Creek Hotels, is seeking an Executive Chef to lead the culinary team. You will design creative menus, standardize recipes, and manage inventory, costing, and staff training to ensure high-quality, timely service for guests and events.

Responsibilities include supervising kitchen staff, controlling budgets, coordinating with suppliers, and overseeing holiday operations.