Executive Chef

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

Job summary

The Embers Hotel in Blowing Rock, NC, managed by Hay Creek Hotels, seeks an Executive Chef to lead our culinary team and drive innovative menus for a boutique mountain resort.

Design and standardize menu items, manage inventory and budgeting, and train staff for flawless execution across events and the restaurant. This role requires a creative leader with a passion for quality and guest experience.

Qualifications

• 5+ years of executive chef/culinary management in a high-volume setting.
• Experience in Banquet/Catering execution.
• Creative, innovative menu development.

Responsibilities

• Design creative, cost-appropriate menu items and collaborate on event menus.
• Standardize recipes and train staff on execution and presentation.
• Oversee inventory, par levels, ordering, and cost control.
• Lead holiday culinary operations and promotions.

Skills

Executive Chef

Culinary Management

Inventory Control

Cost Management

Team Leadership

Education

High School diploma or equivalent

Job description

The Embers Hotel is actively searching for a creative, innovative,and motivated Executive Chef to join our Culinary team!

Tucked in the quaint mountain town of Blowing Rock, North Carolina,The Embers Hotel offers 36 guest rooms and suites with full-service restaurant and al fresco dining patio. Managed by Hay Creek Hotels, this boutique location embodies a fireside retreat with 4-star service in an approachable, natural setting.

Job Summary:

• Design creative, cost appropriate menu items based on market segments. Work closely with Sales team to develop event menu packages.
• Standardize production recipes to ensure consistent quality. Select and develop corresponding recipes and educate staff on appropriate execution and presentation of all dishes.
• Assume responsibility for food rotation, inventory management, par levels, and ordering/receiving.
• Responsible for practicing and training for proper timing of foods.
• Work closely with suppliers to ensure that all items needed are in stock for the menu. Research local purveyors and costing.
• Advanced knowledge of culinary field concepts and procedures. Expected continued interest in new concepts, cooking methods, and promotions.
• Estimate food consumption, place all food inventory orders, and code invoice billing accordingly.
• Develop and practice a training manual for all new hires and ongoing training. Ensure all employees are fully trained and have completed department orientation, training schedule, and skills/knowledge test before independently performing.
• Establish presentation technique and quality standards. Work with Brand Manager and Sales to promote food photos, articles, and culinary competitions/promotions.
• Lead and manage all holiday culinary operations, with a focus on prompt, consistent delivery of quality food items. Participate in constructive development of all holiday promotions and operational goals.
• Supervises kitchen personnel with responsibility for training, hiring, discipline, performance reviews, and wages.
• Responsible for strictly monitoring and staying within specified budget.
• Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization.
• Monitor and approve overtime, submit confirmation of payroll for kitchen staff.
• Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation.
• Monitor employee’s performance and issues and administer progressive discipline when necessary.
• Handle all necessary paperwork related to this position (discipline reports, administering forms to employees, evaluations, rate changes, payroll, etc.)
• Code all invoices, log cost of goods, and follow appropriate accounting procedures to communicate expenses.
• Regularly work as a culinary team member, such as working grill station or sauté station.

Experience and Skills:

• High School diploma or equivalent
• 5+ years of recent Executive Chef/Culinary Management experience in a high volume, full service restaurant
• Experience in Banquet/Catering execution
• Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management preferred
• Flexibility to work nights or mornings, weekends, holidays, and high demand days

Hay Creek Hotels ensures all candidates are able to apply for employment. If you require a reasonable accommodation or assistance in completing an online application, please contact the local Human Resource office at the hotel in which you are applying.