Executive Chef and Food & Beverage Director
$85k - $100kAppalachian Ski Mtn.
Company Description
Appalachian Ski Mtn., known as Your Family's First Resort for Fun, was founded in 1962. A family-owned ski resort in Blowing Rock, North Carolina offering skiing, snowboarding, ice skating and terrain parks, with world-class snowmaking capability, night skiing and known for excellence in instruction, Ski Shop, Gift Shop, equipment rentals, and two food service venues with diverse menu offerings. Located in an area called "the Ski Capitol of the South" that is a mecca for outdoor recreation, including spectacular hiking trails, canoeing, fishing, rafting, and more restaurants within a 10-mile radius than any ski resort destination in the Eastern U.S.. Nearby Appalachian State University provides tremendous cultural and performing arts opportunities, as well as a significant staffing advantage. During the winter, Appalachian Ski Mtn is the largest private sector employer in Watauga County. Role Description
Appalachian Ski Mtn. is seeking a Working Executive Chef and Mountain Hospitality Director to lead our Food & Beverage department into its next chapter. We are a 65-year-old family-owned business with a deep-rooted legacy. This rare leadership opening follows the transition of a 20-year veteran star performer—a milestone that reflects the stability, professional respect, and supportive atmosphere of our ownership style.
While we take great pride in our history, we are forward-thinking and committed to constant improvement. We are looking for a leader who respects tradition but is hungry for new challenges and opportunities for growth. Qualifications
Candidates must possess a formal Culinary Arts degree and a minimum of 7 years of progressive leadership in high-volume, multi-faceted operations. Required Expertise: Proven success managing simultaneous venues (Quick Service to Fine Dining), Banquets/Weddings, and high-volume scratch production (3,000+ covers/day). The 'Truman' Standard: We seek a high-accountability leader who owns the result—from P&L and food cost to staff retention and morale. Must demonstrate a 'prep-first' operational philosophy and a temperament that balances firm leadership with a collaborative, people-focused approach. The Business Cycle: Intensity & Balance
We offer a unique professional rhythm that respects your lifestyle and prevents the typical hospitality burnout: • The Winter Season (Nov–March): A high-energy, "winter-intense" period. You will have the authority to recruit, interview, and select a contracted seasonal Sous Chef to support your vision, alongside a large seasonal kitchen and service team. • The Restorative Off-Season: A relaxed pace focusing on a curated calendar of weddings, banquets, and special events. As the year-round anchor for F&B, you will work alongside our permanent resort leadership team to plan and execute these events while enjoying a "natural cycle" that allows for restorative personal time. Key Responsibilities & Requirements • Departmental Leadership: Act as the year-round professional anchor for the F&B department, collaborating with a dedicated year-round management team across other resort departments. • Strategic Team Building: Lead the selection and management of a contracted seasonal Sous Chef and a robust seasonal staff. We are moving away from a "line-cook only" model toward a professional, tiered leadership structure. • Administrative Proficiency: Candidates must be highly proficient in Excel for P&L oversight, labor budgeting, and COGS management. General proficiency in the Microsoft Office Suite and experience with desktop publishing for menu design are also essential. • Innovation: Identify and execute new revenue opportunities within our seasonal and off-season event schedules. Compensation & Benefits
• Base Salary: $85,000 – $100,000 (commensurate with experience).
• Benefits: Comprehensive professional benefits package.
• Housing: Relocation and housing assistance are available for the right candidate. The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
How to Apply:
To ensure a personal review of your qualifications by ownership, please send your resume and a brief introductory note directly to:
View email address on click.appcast.io
• Format: Please submit all documents in PDF format.
• Subject Line: Please use the format: Working Executive Chef Application – App Ski Mtn.
Appalachian Ski Mtn., known as Your Family's First Resort for Fun, was founded in 1962. A family-owned ski resort in Blowing Rock, North Carolina offering skiing, snowboarding, ice skating and terrain parks, with world-class snowmaking capability, night skiing and known for excellence in instruction, Ski Shop, Gift Shop, equipment rentals, and two food service venues with diverse menu offerings. Located in an area called "the Ski Capitol of the South" that is a mecca for outdoor recreation, including spectacular hiking trails, canoeing, fishing, rafting, and more restaurants within a 10-mile radius than any ski resort destination in the Eastern U.S.. Nearby Appalachian State University provides tremendous cultural and performing arts opportunities, as well as a significant staffing advantage. During the winter, Appalachian Ski Mtn is the largest private sector employer in Watauga County. Role Description
Appalachian Ski Mtn. is seeking a Working Executive Chef and Mountain Hospitality Director to lead our Food & Beverage department into its next chapter. We are a 65-year-old family-owned business with a deep-rooted legacy. This rare leadership opening follows the transition of a 20-year veteran star performer—a milestone that reflects the stability, professional respect, and supportive atmosphere of our ownership style.
While we take great pride in our history, we are forward-thinking and committed to constant improvement. We are looking for a leader who respects tradition but is hungry for new challenges and opportunities for growth. Qualifications
Candidates must possess a formal Culinary Arts degree and a minimum of 7 years of progressive leadership in high-volume, multi-faceted operations. Required Expertise: Proven success managing simultaneous venues (Quick Service to Fine Dining), Banquets/Weddings, and high-volume scratch production (3,000+ covers/day). The 'Truman' Standard: We seek a high-accountability leader who owns the result—from P&L and food cost to staff retention and morale. Must demonstrate a 'prep-first' operational philosophy and a temperament that balances firm leadership with a collaborative, people-focused approach. The Business Cycle: Intensity & Balance
We offer a unique professional rhythm that respects your lifestyle and prevents the typical hospitality burnout: • The Winter Season (Nov–March): A high-energy, "winter-intense" period. You will have the authority to recruit, interview, and select a contracted seasonal Sous Chef to support your vision, alongside a large seasonal kitchen and service team. • The Restorative Off-Season: A relaxed pace focusing on a curated calendar of weddings, banquets, and special events. As the year-round anchor for F&B, you will work alongside our permanent resort leadership team to plan and execute these events while enjoying a "natural cycle" that allows for restorative personal time. Key Responsibilities & Requirements • Departmental Leadership: Act as the year-round professional anchor for the F&B department, collaborating with a dedicated year-round management team across other resort departments. • Strategic Team Building: Lead the selection and management of a contracted seasonal Sous Chef and a robust seasonal staff. We are moving away from a "line-cook only" model toward a professional, tiered leadership structure. • Administrative Proficiency: Candidates must be highly proficient in Excel for P&L oversight, labor budgeting, and COGS management. General proficiency in the Microsoft Office Suite and experience with desktop publishing for menu design are also essential. • Innovation: Identify and execute new revenue opportunities within our seasonal and off-season event schedules. Compensation & Benefits
• Base Salary: $85,000 – $100,000 (commensurate with experience).
• Benefits: Comprehensive professional benefits package.
• Housing: Relocation and housing assistance are available for the right candidate. The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
How to Apply:
To ensure a personal review of your qualifications by ownership, please send your resume and a brief introductory note directly to:
View email address on click.appcast.io
• Format: Please submit all documents in PDF format.
• Subject Line: Please use the format: Working Executive Chef Application – App Ski Mtn.
Vacancy posted 2 days ago
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