Executive Chef

Highland Lake Inn & Resort offers guests a wealth of amenities and options, at a one-of-a-kind value. Encompassing a wide range of enticing benefits and accommodations, there are no other resorts near Asheville NC quite like us. Poised atop 26 scenic acres on a private lake in Western North Carolina, our goal is to deliver an authentic mountain experience that’s as vast and varied as these storied hills. Highland Lake Inn & Resort’s signature restaurant, Season’s at Highland Lake is seeking a passionate, skilled, and enthusiastic Executive Chef to lead the Culinary team for our Season’s Restaurant seating 180 for Ala Carte plus banquet functions that take place in historic outlets around our hotel property.

The Executive Chef will be responsible for directing and training of culinary staff and all other kitchen workers. Applicants must possess, strong leadership, management and financial skills. Must have at least 5 years of management experience in an upscale environment, as well as, great organizational skills, and open mind and willingness to accept constructive criticism, curiosity and desire to learn, physical stamina, creativity, attention to detail and an “ownership” mentality to running kitchen operations. We are looking for someone who is great at motivating, mentoring and teaching individuals as well as bringing them all together as a team, focusing on one common goal: To make the food and beverage product consistently interesting, exciting and of high quality!

This is very much a hands-on position, where you will get tremendous autonomy and flexibility in creating menus from contemporary to international cuisines, utilizing the freshest of ingredients from our own organic garden and local purveyors. Season’s believes in sustainable practices and is widely recognized for its green philosophy.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Plans and develops menus for all food outlets on property. Ala Carte, Banquet, Weddings and Corporate business

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary monthly inventory reports and monitors weekly data in relation to set budgets; Monitors expenses based on weekly forecasts.

· Menu item sales detail analysis.

· Attends food and beverage staff and management meetings.

· Ensures adherence to company sustainability practices.

· Consults with the Food & Beverage Director about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Communicates and consults with other departments on menu changes, directives and requests feedback to continuously look out for improvement opportunities.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training, mentoring and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service lineups and meetings.

· Periodically visits dining area and functions in other food outlets.

· Support safe work habits and a safe working environment at all times.

· Perform other duties as directed.

Benefits

- Vacation pay:

· 5 days Vacation – 1st year

· 10 days Vacation – 3rd year

· 15 days Vacation – 5th year

- Sick pay: 5 days per year

- Holiday Pay (New Year’s, Memorial Day, Independence Day, Thanksgiving and Christmas)

- Simple IRA with 2% company matching

- Health Insurance

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year