Executive Chef

ExplorUS; Stanley (VA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive compensation

Stunning park settings

Supportive team environment

Professional development

Job summary

Shenandoah Hospitality at Skyland Resort and Big Meadows Lodge invites you to lead a comprehensive kitchen operation within Shenandoah National Park. This full-time, year-round Executive Chef role focuses on menu planning, inventory control, and mentoring a diverse team while upholding corporate standards and quality.

You will partner with local vendors to optimize pricing and product quality, drive guest satisfaction, and help grow the dining program in a stunning park setting.

Qualifications

• Proven experience as an Executive Chef or in a senior F&B role within a high-volume environment.
• Outstanding culinary expertise coupled with a strong dedication to food and service excellence.
• Strong knowledge of federal contracting regulations and requirements.
• Demonstrated leadership skills and the ability to manage a large, diverse team.
• Exceptional culinary skills with a passion for food and service excellence.
• Excellent communication and organizational abilities.
• Strong knowledge of baking is essential.
• ServSafe certifications

Responsibilities

• Lead and manage all aspects of kitchen operations, including menu planning, inventory management, and food preparation.
• Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment, developing kitchen leadership for advancement within the company.
• Ensure compliance with operational and corporate standards, company policies, federal/state/local laws and ordinances.
• Ensures that the menu, as set forth by the Corporate Director of F&B and NPS, is being executed as documented and to the highest quality standards.
• Monitor food costs and maintain budgetary controls while ensuring quality and consistency.
• Collaborate with local vendors to develop partnerships that enhance pricing strategies and ensure high-quality products.
• Collaborate with management to enhance the guest experience and drive revenue.
• Be capable of overseeing all aspects of kitchen operations.

Skills

Executive Chef

Leadership

Culinary excellence

Food safety

Communication

Job description

Imagine spending your workday surrounded by breathtaking mountain views, cascading waterfalls, and over 500 miles of scenic trails. A career at Shenandoah Hospitality offers more than just a job—it provides the opportunity to be part of a team dedicated to preserving one of America's most beautiful national treasures while creating unforgettable experiences for millions of visitors each year. Whether you're interested in hospitality, food service, retail, maintenance, or guest services, you'll gain valuable skills, build lifelong friendships, and enjoy the unique experience of living and working in the heart of the Blue Ridge Mountains. If you're looking for meaningful work, adventure, and memories that will last a lifetime, Shenandoah National Park is the perfect place to begin your next journey.

This position is available at the Skyland Resort and Big Meadows Lodge located within Shenandoah National Park and is a full-time, year-round position with an anticipated start date of 1/4/2027.

Position Overview:

• Lead and manage all aspects of the kitchen operations, including menu planning,
• inventory management, and food preparation.
• Supervise and mentor kitchen staff, fostering a collaborative and efficient work
• environ1nent, developing kitchen leadership for advancement within the company.
• Ensure compliance with operational and corporate standards, company policies, federal/state/local laws and ordinances.
• Ensures that the menu, as set forth by the Corporate Director of F&B and NPS, is being executed as documented and to the highest quality standards.
• Monitor food costs and maintain budgetary controls while ensuring quality and consistency.
• Collaborate with local vendors to develop partnerships that enhance pricing strategies and ensure high-quality products.
• Collaborate with management to enhance the guest experience and drive revenue.
• Be capable of overseeing all aspects of kitchen operations.

Qualifications:

• Proven experience as an Executive Chef or in a senior F&B role within a high-volume environment.
• Outstanding culinary expertise coupled with a strong dedication to food and service
• excellence.
• Strong knowledge of federal contracting regulations and requirements.
• Demonstrated leadership skills and the ability to manage a large, diverse team.
• Exceptional culinary skills with a passion for food and service excellence.
• Excellent communication and organizational abilities.
• Strong knowledge of baking is essential.
• ServSafe certifications

What You Will Enjoy:

• Competitive compensation package.
• Opportunities to work in stunning national park settings.
• A supportive and dynamic team environment.
• Opportunities for professional development and growth.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.