Executive Chef

At Blueridge Restaurant Group, our Executive Chefs are culinary leaders who inspire teams, uphold exceptional quality standards, and drive operational excellence. As the leader of one of our high-volume, scratch kitchens, you'll have the opportunity to mentor future chefs, influence business performance, and deliver memorable dining experiences through outstanding food and hospitality. We're seeking an experienced culinary professional who is passionate about developing people, maintaining uncompromising quality, and leading with integrity, accountability, and innovation.What You’ll Enjoy:Competitive salary based on experience, with quarterly performance bonus opportunities100% employer-paid medical, dental, and vision insurance401(k) programPaid time offComplimentary dining privilegesLeadership development and ongoing professional trainingThe opportunity to lead a high-volume, scratch kitchen committed to culinary excellenceFive-day work weeks designed to support work-life balanceResponsibilities of our Chefs:Culinary ExcellenceLead all kitchen operations while maintaining the highest standards of food quality, consistency, presentation, and execution.Ensure all recipes, preparation methods, and plating standards are executed with precision and consistency.Champion food safety, sanitation, cleanliness, and organization throughout the kitchen.Continuously evaluate menu execution and identify opportunities to improve quality and efficiency while maintaining brand standards.Leadership & Team DevelopmentRecruit, hire, train, develop, and retain high-performing culinary professionals.Foster a culture of accountability, teamwork, professionalism, and continuous improvement.Coach and mentor Sous Chefs and kitchen leaders while building a strong succession pipeline.Conduct performance evaluations, provide ongoing feedback, and recognize outstanding performance.Lead by example through a visible, hands-on leadership style that inspires excellence.Operations & Financial PerformanceManage food cost, labor cost, inventory, purchasing, and waste to achieve financial goals.Analyze operational and financial performance while implementing strategies to improve profitability.Forecast purchasing needs based on business trends, reservations, private dining events, and seasonal demand.Ensure inventory accuracy through regular counts and effective product rotation.Develop efficient production schedules and prep plans that support successful service.Collaboration & Business LeadershipPartner closely with the General Manager to achieve operational, financial, and guest satisfaction goals.Collaborate with restaurant leadership to execute company initiatives, seasonal promotions, and operational improvements.Build strong relationships with vendors while maintaining purchasing standards and product quality.Support menu development, recipe refinement, and culinary innovation consistent with the Blueridge Restaurant Group brand.Five or more years of Executive Chef or Executive Sous Chef experience in a high-volume, upscale casual or fine dining restaurant.Minimum education level of a completed Associate’s DegreeProven success leading scratch kitchens while developing strong culinary teams.Strong understanding of food cost, labor management, purchasing, inventory, and financial reporting.Extensive knowledge of food safety, sanitation, and health department regulations (ServSafe certification preferred).Excellent leadership, communication, coaching, and organizational skills.Culinary degree preferred (equivalent experience considered).Must have reliable transportationAbility to stand for extended periods and frequently lift up to 50 pounds.Able to use touch-sensitive POS System – Toast experience a plusAbility to work in varying temperatures, including exposure to kitchen heat.Must be able to work evenings, weekends, and holidays based on business needs.Must be able to take direction and delegate responsibilitiesAble to work in a fast-paced environment #J-18808-Ljbffr