Executive Chef

Executive Chef and Director of Mountain Hospitality

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 a reputation for excellence in instruction, Ski Shop, Gift Shop, equipment rentals, and two food service venues with diverse menu offerings. Located in "the Ski Capital of the South"—a mecca for outdoor recreation including spectacular hiking trails, canoeing, fishing, and rafting—our region boasts 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, including the strategic planning and launch of three new venue concepts over the next 5 to 10 years . 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 strategic growth. We are looking for a leader who respects tradition but is hungry for new challenges, multi-venue expansion, and career-defining growth.

Qualifications Candidates must possess a formal Culinary Arts degree and a minimum of 8–10 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 & Rewards We offer a unique professional rhythm that respects your lifestyle, prevents hospitality burnout, and rewards your hard work:

• 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. (Note: Winter operations require hands-on presence during peak holiday periods, balanced by predictable daytime/early-evening schedules with no late-night bar service).

• 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 while enjoying a "natural cycle" that allows for restorative personal time—including up to 25 paid days off per year to unplug and recharge during shoulder seasons.

Key Responsibilities & Requirements

• Departmental Leadership: Act as the year-round professional anchor for F&B, 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, continuing our transition toward a professional, tiered leadership structure.

• Administrative & Financial Proficiency: Candidates must be highly proficient in Excel for P&L oversight, labor budgeting, and COGS management, alongside proficiency in Microsoft Office and desktop publishing for menu design.

• Innovation & Expansion: Identify and execute new revenue opportunities within our event schedule and lead the culinary development for upcoming venue additions.

Compensation & Industry-Leading Benefits

• Base Salary: $95,000 – $105,000+ (commensurate with experience, backed by a 10-year track record of 5% annual base increases for year-round leadership).

• Off-Season Profit Share: Opportunity to earn a 5% net income bonus on off-season business development and new revenue streams you build.

• 100% Employer-Paid Health Insurance (Individual coverage).

• Company-Funded HSA Account ($1,000 annual contribution).

• 401(k) Plan with 5% Company Match .

• Generous PTO: Up to 25 paid days off per year.

• Professional Development: Annual fully funded travel/attendance to major national industry conventions (e.g., National Restaurant Association Show).

• Housing & Down-Payment Assistance: Relocation support and a unique home-buyer loan assistance program available for qualified candidates.

The Ideal Candidate You are a "hybrid" leader—as comfortable with a labor report as you are on the line during a Saturday rush. You are looking to build a long-term legacy within a stable, family-oriented environment that values your expertise, invests in your personal growth, and offers a direct line of communication with ownership.

How to Apply To ensure a personal review of your qualifications by ownership, please email your resume and a brief introductory note.

• Format: Please submit all documents in PDF format.

• Subject Line: Working Executive Chef Application – App Ski Mtn.