Executive Chef

Brasstown Valley Resort & Spa is the luxury mountain experience. Great opportunity exists to join our team as our next Executive Chef. Job Summary Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards. Qualifications To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Experience with menu development and implementation. Responsibilities Ensure quality food products and presentations according to company standards. Supervise food preparations for various dining areas and events. Maintain food purchasing, receiving, and storage standards. Estimate daily and weekly production needs. Uphold sanitation standards for food handling and equipment maintenance. Collaborate on menu development with various departments. Coordinate VIP amenities and strive for high guest satisfaction. Monitor food production to ensure efficiency and timely service. Develop special dishes and recipes as needed. Train and mentor kitchen staff on best practices. Establish and enforce nutrition and sanitation standards. Supervisory Responsibilities Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. Manage budget including food costs and labor. Competencies Customer service orientation Strong interpersonal skills Team player with a proactive approach Ethical conduct and professionalism Quality-focused and efficient work habits Adaptability to changing environments Strong planning and organizing abilities Dependable with good attendance Initiative and problem‑solving skills Education And Experience Bachelor's degree or equivalent required Minimum 10 years of culinary experience 5 years in a supervisory/Sous Chef role in a large kitchen and banquets Skills Strong language skills for communication and documentation Proficiency in mathematical concepts for kitchen operations Problem‑solving ability with limited standardization Interpretation of complex instructions Physical Demands The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling. Work Environment The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities. Competitive base salary plus incentive bonus as well as excellent benefit plans. #J-18808-Ljbffr