Executive Chef
Blue Ridge Mountain Club, Boone, NC, United States
Salary:
$75,000 – $85,000 (based on experience)
A. ESSENTIAL FUNCTION
The purpose of the Executive Chef role is to lead and elevate Blue Ridge Mountain Club’s culinary program by delivering high-quality, consistent, and innovative food offerings across all dining outlets and events. This position is responsible for creating an exceptional member dining experience while building and developing a strong, collaborative kitchen team.
B. CANDIDATE EXPECTATIONS, QUALIFICATIONS AND EXPERIENCE
Blue Ridge Mountain Club is seeking a hands‑on, motivated culinary leader with a passion for elevated, approachable cuisine and a strong focus on execution and team development.
Core expectations include leading daily kitchen operations, maintaining high culinary standards, managing costs, and working collaboratively with Front of House leadership to deliver a seamless member experience.
Qualifications include:
3–7+ years of progressive culinary experience in a high-quality restaurant, resort, or private club environment
Experience as an Executive Sous Chef or Executive Chef preferred
Strong understanding of refined, seasonal, approachable cuisine
Proven ability to lead, train, and develop a kitchen team
Solid understanding of food cost control, inventory management, and kitchen operations
Strong communication skills and ability to collaborate across departments
Hands‑on, team‑oriented leadership style
Ability to perform in a fast‑paced, high‑expectation environment
ServSafe Food Safety Manager Certification (or ability to obtain)
C. JOB SUMMARY
The Executive Chef is responsible for managing all aspects of kitchen operations, including daily restaurant service and special events. This role works closely with the Director of Hospitality and Front of House leadership to ensure consistent, high‑quality, and well‑executed dining experience for members.
This position plays a key role in shaping the club’s culinary identity through menu development, team leadership, and operational excellence.
D. JOB TASKS
1. Culinary Leadership & Operations
Lead all kitchen operations across restaurant and events
Oversee daily food production, execution, and presentation
Maintain consistency and high standards across all service periods
Ensure compliance with health, safety, and sanitation standards
2. Menu Development & Execution
Develop and execute seasonal menus aligned with the club’s culinary vision
Ensure recipes and presentations are standardized and consistently followed
Monitor menu performance and make adjustments as needed
Hire, train, and develop kitchen team members
Create a positive, accountable, and team‑oriented kitchen culture
Lead by example with a hands‑on presence in daily operations
Manage food cost, labor, and overall kitchen efficiency
Oversee ordering, inventory, and vendor relationships
Ensure proper portioning, waste control, and cost‑conscious operations
5. Events & Member Experience
Support and execute club events and special functions
Collaborate with Front of House leadership to ensure seamless service
Contribute to a consistent, high‑quality member dining experience
#J-18808-Ljbffr
$75,000 – $85,000 (based on experience)
A. ESSENTIAL FUNCTION
The purpose of the Executive Chef role is to lead and elevate Blue Ridge Mountain Club’s culinary program by delivering high-quality, consistent, and innovative food offerings across all dining outlets and events. This position is responsible for creating an exceptional member dining experience while building and developing a strong, collaborative kitchen team.
B. CANDIDATE EXPECTATIONS, QUALIFICATIONS AND EXPERIENCE
Blue Ridge Mountain Club is seeking a hands‑on, motivated culinary leader with a passion for elevated, approachable cuisine and a strong focus on execution and team development.
Core expectations include leading daily kitchen operations, maintaining high culinary standards, managing costs, and working collaboratively with Front of House leadership to deliver a seamless member experience.
Qualifications include:
3–7+ years of progressive culinary experience in a high-quality restaurant, resort, or private club environment
Experience as an Executive Sous Chef or Executive Chef preferred
Strong understanding of refined, seasonal, approachable cuisine
Proven ability to lead, train, and develop a kitchen team
Solid understanding of food cost control, inventory management, and kitchen operations
Strong communication skills and ability to collaborate across departments
Hands‑on, team‑oriented leadership style
Ability to perform in a fast‑paced, high‑expectation environment
ServSafe Food Safety Manager Certification (or ability to obtain)
C. JOB SUMMARY
The Executive Chef is responsible for managing all aspects of kitchen operations, including daily restaurant service and special events. This role works closely with the Director of Hospitality and Front of House leadership to ensure consistent, high‑quality, and well‑executed dining experience for members.
This position plays a key role in shaping the club’s culinary identity through menu development, team leadership, and operational excellence.
D. JOB TASKS
1. Culinary Leadership & Operations
Lead all kitchen operations across restaurant and events
Oversee daily food production, execution, and presentation
Maintain consistency and high standards across all service periods
Ensure compliance with health, safety, and sanitation standards
2. Menu Development & Execution
Develop and execute seasonal menus aligned with the club’s culinary vision
Ensure recipes and presentations are standardized and consistently followed
Monitor menu performance and make adjustments as needed
Hire, train, and develop kitchen team members
Create a positive, accountable, and team‑oriented kitchen culture
Lead by example with a hands‑on presence in daily operations
Manage food cost, labor, and overall kitchen efficiency
Oversee ordering, inventory, and vendor relationships
Ensure proper portioning, waste control, and cost‑conscious operations
5. Events & Member Experience
Support and execute club events and special functions
Collaborate with Front of House leadership to ensure seamless service
Contribute to a consistent, high‑quality member dining experience
#J-18808-Ljbffr