Executive Chef

Explorus-; Stanley (VA); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Competitive compensation package

Stunning national park settings

Professional development and growth

Job summary

Shenandoah Hospitality in Stanley, VA, seeks an experienced Executive Chef to lead food and beverage operations at Skyland Resort and Big Meadows Lodge within Shenandoah National Park. This full-time, year-round role requires high-volume kitchen leadership and experience working with federal contractors for a premier park experience.

The successful candidate will oversee a large kitchen team, ensure culinary excellence, maintain high service standards, manage costs, and ensure compliance.

Qualifications

• Proven experience as an Executive Chef or senior F&B leader in high-volume environments.
• Outstanding culinary expertise with a focus on service excellence.
• Strong knowledge of federal contracting regulations and compliance.
• Demonstrated leadership with ability to manage a large, diverse team.
• Excellent communication and organizational abilities.
• Strong baking knowledge; ServSafe certification.

Responsibilities

• Lead all aspects of kitchen operations, including menu planning, inventory management and food preparation.
• Supervise and mentor kitchen staff, fostering collaboration and leadership development.
• Ensure compliance with operational standards, policies and applicable laws.
• Maintain menu execution as directed by Corporate Director of F&B and NPS.
• Monitor food costs and maintain budget controls while ensuring quality.
• Collaborate with local vendors to secure quality products and pricing.
• Collaborate with management to enhance guest experience and drive revenue.
• Oversee all aspects of kitchen operations.

Skills

Executive Chef experience

Leadership

Menu planning

Budgeting

Food safety knowledge

Communication

Baking skills

ServSafe certification

Federal contracting knowledge

Education

ServSafe certification

Job description

Where Your Next Career Adventure Begins.

Home to 200,000 acres of forested peaks, cascading waterfalls, and the iconic Skyline Drive, Shenandoah National Park is more than a place to work — it’s a place to belong. As ExplorUS takes the helm of park operations, we’re building a team of passionate people who want to share the beauty of this park with millions of visitors each year. Whether you’re guiding guests through mountain lodges, serving up hospitality in our restaurants, or keeping the wonder of Shenandoah running behind the scenes, you’ll be part of a team dedicated to protecting and celebrating one of America’s most treasured landscapes. Explore our open positions and start your journey with us.

Position: Executive Chef

Location: Stanley, VA

Job Id:224

# of Openings:1

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: We are seeking an experienced Executive Chef to lead our food and beverage operations. The ideal candidate will have a strong background in high-volume kitchen management and experience working with federal contractors. This role involves overseeing a large team, ensuring culinary excellence, and maintaining high standards of service and compliance.

A successful candidate will:

• 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 beingexecuted as documented and to the highest quality standards.
• Monitor food costs andmaintain budgetary controls while ensuring quality and consistency.
• Collaborate with local vendors to develop partnerships that enhance pricing strategiesand 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-volumeenvironment.
• Outstanding culinary expertise coupled with a strong dedication to food and service
• 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.