Executive Chef – Michelin-Recommended, Multi‑Outlet Hotel

The Radical; Asheville (NC); On-site; USD 110,000 - 160,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

The Radical Hotel is seeking an innovative Executive Chef to lead the culinary vision across all venues, including Golden Hour, after/glow, The Roof, and catering operations in Asheville, NC. This is a high-impact hotel leadership role overseeing a growing F&B program with strong guest focus and financial accountability.

You will guide culinary strategy, mentor leaders, and ensure exceptional food quality, safety, and profitability across every outlet and event.

Qualifications

• Proven experience as an Executive Chef in a hotel or multi-outlet operation.
• Hands-on leader with strong team development.
• Strong financial acumen including food cost and labor management.
• Experience overseeing multiple concepts and banquet operations.
• Passion for seasonal, locally inspired cuisine and menu development.
• Excellent organizational and communication skills.

Responsibilities

• Lead all culinary operations across multiple dining concepts and event spaces.
• Collaborate with our F&B consultant and culinary leadership.
• Create and evolve seasonal menus with consistent execution.
• Recruit, mentor, and develop a high-performing kitchen team.
• Oversee banquet, catering, and private events at both hotels.
• Manage food cost, labor, purchasing, and budgets.
• Ensure quality, cleanliness, and food safety standards.
• Build partnerships with local farms and producers.
• Foster a collaborative culture focused on creativity and growth.
• Stay ahead of culinary trends while maintaining profitability.

Skills

Executive leadership

Financial acumen

Menu development

High-volume operations

Team leadership

Hotel experience

Job description

The Radical Hotel is seeking an innovative Executive Chef to lead the culinary vision across all venues, including Golden Hour, after/glow, The Roof, and catering operations in Asheville, NC. This is a high-impact hotel leadership role overseeing a growing F&B program with strong guest focus and financial accountability.

You will guide culinary strategy, mentor leaders, and ensure exceptional food quality, safety, and profitability across every outlet and event.