Executive Chef: Luxury Resort Dining & Banquet Lead

UNIVERSITY OF VIRGINIA HOST PROPERTIES INC; Charlottesville (VA); On-site; USD 95,000 - 130,000; Full time

Job summary

Boar’s Head Resort, under the University of Virginia Host Properties umbrella, seeks an experienced Executive Chef to lead the Birdwood Mansion culinary operations. You will oversee daily dining, catering, banquets, and kitchen teams, developing seasonal menus and maintaining standards.

Strong financial discipline and guest‑centric leadership are essential. You will drive menu descriptions, ensure quality, and manage staff development while coordinating with event services and resort operations.

Qualifications

• Progressive culinary leadership experience in luxury/hospitality environments.
• Ability to develop seasonal menus and maintain recipes and standards.
• Experience managing food and labor cost, payroll, inventory, and forecasting.

Responsibilities

• Lead Birdwood Mansion culinary and stewarding operations including daily dining, catering, banquets, and events.
• Develop seasonal menus; maintain recipes and SOPs to ensure consistency and presentation.
• Oversee ordering, receiving, storage, and day-to-day kitchen execution; adjust plans as needed.
• Maintain guest service presence and provide menu details to service teams.
• Recruit, train, coach, and manage culinary staff; set performance expectations.
• Manage culinary operating budget and controllable expenses; monitor payroll and purchasing.
• Maintain quality standards and collaborate with shared resources for events.

Skills

Culinary leadership

Team leadership

Menu development

Budgeting & cost control

Staff training

Guest engagement

Communication

Scheduling

Job description

Boar’s Head Resort, under the University of Virginia Host Properties umbrella, seeks an experienced Executive Chef to lead the Birdwood Mansion culinary operations. You will oversee daily dining, catering, banquets, and kitchen teams, developing seasonal menus and maintaining standards.

Strong financial discipline and guest‑centric leadership are essential. You will drive menu descriptions, ensure quality, and manage staff development while coordinating with event services and resort operations.