Executive Chef - Hotel Weyanoke

Hotel Weyanoke; Farmville (VA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef who can lead a high-volume kitchen with creativity and precision. This role involves not just culinary expertise but also strong leadership to inspire a team and manage the kitchen's financial aspects. You will create innovative menus, ensure exceptional guest experiences, and maintain a positive kitchen culture. If you have a passion for culinary excellence and a knack for managing a bustling kitchen environment, this opportunity is perfect for you. Join a team that values creativity, collaboration, and continuous learning in a supportive environment.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Holidays

Vacation Time

Sick Leave

Employee Discounts

Lean Management Training

Qualifications

• 2+ years in a high-volume kitchen as a Chef or Head Chef.
• Strong leadership skills with a focus on team accountability.
• Creative menu development with seasonal ingredients.

Responsibilities

• Control sales and profitability of the restaurant.
• Hire, train, and supervise kitchen staff.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Menu Development

Budget Management

Time Management

Communication

Culinary Innovation

Attention to Detail

Team Management

Job description

The Hotel Weyanoke is looking for a Culinary Wizard, a Fearless Leader, a plate artist, and a flavor architect who lives for food and thrives under pressure. Someone who can command a kitchen with precision, creativity, and kindness.

If you're the type to balance a budget with one hand and flambe with the other, we want you!

Benefits:

Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and other employee discount benefits through our HR-provider LL Roberts.

Overview:

As the Executive Chef, you will provide restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Creation and development of an annual plan to penetrate new sales opportunities and maximize use within existing markets. Further responsibilities include personnel development objectives and meeting the company's financial goals.

What You'll Do:

• Controls the sales and profitability of the restaurant.
• Establishes and monitors standards for restaurants including but not limited to personnel administration and performance, service to guests, advertising, and publicity.
• Establishes and maintains effective revenue management techniques to maximize restaurant revenues; reviews and analyzes financial statements.
• Develops, implements, and monitors restaurant budget; oversees all accounting functions.
• Monitors overall condition of restaurant, public areas, and outside grounds; ensures that deficiencies are rectified.
• Maintains visibility and accessibility to patrons, staff, and vendors; maintains effective communication with all staff to ensure the restaurant is performing at established standards.
• Ensures that guests' needs are fulfilled and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems.
• Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
• Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time.
• Possesses and maintains through understanding of industry and stays ahead of industry trends; communicates/incorporates information to assure the restaurant remains current.
• Ensures all kitchen and food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
• Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
• Interfaces with the F&B Director to plan menus and pricing, review daily specials, and develop menu preparation and implementation.
• Assists team members with job functions as needed to ensure optimum service to all guests.
• Hires, trains, supervises, motivates, and develops restaurant team; manages schedules and workflow.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Performs other related duties as assigned by management.

What We're Looking For:

• Proven experience as an Chef, Head Chef, or similar leadership role in a high-volume, high-quality kitchen (2+ years).
• Strong leadership and team management skills - able to inspire, train, and hold a team accountable while maintaining a positive kitchen culture.
• A creative approach to menu development and plating with a deep understanding of seasonal ingredients and flavor pairings.
• Exceptional organization and time-management abilities - you thrive in a fast paced, high pressure environment.
• Hands-on approach to kitchen work - lead by example.
• Solid budgeting and financial acumen, including managing food cost percentages labor efficiency, and vendor relationships.
• Excellent communication skills and the ability to collaborate with FOH team for seamless guest service.
• An obvious passion for culinary excellence, innovation, and continuous learning.
• Current knowledge of regional and national trends in food and beverage.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with
  enthusiasm.
• Acute attention to detail.
• Charismatic and willing to be a spokesperson for the restaurant.

Additional Information:Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.Up to Par ManagementandTaylor Hospitalityare Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.

About the Company:Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.