Confidential Executive Chef Opportunity

Western North Carolina

A well-regarded hospitality property in western North Carolina is seeking an Executive Chef to lead one of its key food and beverage outlets. This is a high-visibility leadership role within a destination setting known for quality, guest experience, and strong seasonal business.

This opportunity is best suited for a chef who can lead from the front, build culture, develop people, and bring both culinary and operational discipline to the kitchen. The right candidate will be comfortable balancing standards, staffing, cost control, and day-to-day execution in a fast-paced hospitality environment.

About the Opportunity

This role is part of a multi-outlet operation. The Executive Chef will be responsible for the back-of-house leadership of a distinct outlet while working collaboratively within a broader resort food and beverage structure. Depending on outlet assignment, the role may also include banquet oversight and support for seasonal dining expansion.

The property operates year-round, with peak business running from spring through fall and reduced volume in the off-season.

Key Responsibilities

• Lead all back-of-house operations for the assigned outlet
• Build, develop, train, and retain a strong culinary team
• Maintain food quality, presentation, consistency, and kitchen standards
• Oversee scheduling, labor management, ordering, inventory, and food cost controls
• Partner with front-of-house leadership to ensure a strong guest experience
• Support banquet and event execution as needed based on outlet scope
• Maintain sanitation, safety, and compliance standards
• Contribute to menu development, seasonal changes, and operational improvements
• Help establish and protect a positive, accountable kitchen culture

What We’re Looking For

• Executive Chef experience in a hotel, resort, club, conference center, or other hospitality-driven environment
• Strong leadership presence with the ability to coach, develop, and hold teams accountable
• Experience with banquets, events, and seasonal volume shifts
• Comfort operating in both hands-on and administrative aspects of the role
• Strong understanding of food cost, labor management, menu costing, and kitchen systems
• Ability to remain calm and effective under pressure
• Professionalism, maturity, and a collaborative approach to leadership
• Background in upscale, resort, club, or high-volume hospitality environments strongly preferred

Compensation and Relocation

• Base salary range: $110,000 to $125,000
• Relocation assistance available: $5,000 flat amount

Location

Western North Carolina mountain market. This is an on-site leadership role.

Confidentiality

This search is being handled confidentially. Additional details about the property and concept will be shared with qualified candidates during the interview process.

To be considered, please apply with a resume highlighting your culinary leadership background, operational scope, and relevant hospitality experience.