Executive Chef - Hotel Weyanoke

Ever wanted to put your stamp on the culinary identity of a historic hotel? This is that chance.

Hotel Weyanoke is looking for a visionary Executive Chef to lead our team with creativity, passion, and purpose. You'll shape what dining looks and tastes like here, mentor a talented kitchen team, and give our guests experiences they'll remember long after the last course.

We're after a hands-on leader who's just as comfortable dreaming up the next menu as running the line — someone who inspires excellence, holds the highest standards for quality and safety, and pushes for innovation while honoring the kind of timeless hospitality this place is known for.

Compensation and Benefits: $70,000 per year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts.  

What You'll Be Doing: 

• Culinary Leadership & Creativity
  • You'll design, develop, and execute creative, high-quality menus that change with the seasons and stay ahead of trends. You'll oversee all food prep, production, and presentation so every plate is consistent and excellent, and you'll standardize recipes and processes to protect both quality and cost. Expect to cook a wide range of cuisines using advanced skills and real creativity, stay current on regional and national food & beverage trends and fold them into the kitchen's vision, and bring strong knowledge of wines and food pairings to the table.
• Operations & Financial Management
  • You'll manage kitchen productivity, staffing, and workflow to keep things running efficiently, and you'll develop, implement, and manage departmental budgets within approved parameters. That includes requisitioning and purchasing food products, costing menus, and keeping accurate food production records. You'll maintain food and beverage sales history, cost data, and production metrics, prepare accurate and timely operational and financial reports, and oversee the maintenance and proper use of all kitchen equipment.
• Team Development & Culture
  • You'll hire, train, mentor, and lead the kitchen staff and build a positive, professional, collaborative culture along the way. You'll assign duties, monitor performance, and recognize great work, provide ongoing coaching, feedback, and performance management, and make sure staffing schedules support service excellence.
• Guest Experience & Brand Representation
  • You'll handle and resolve any food-related guest concerns with professionalism and care, represent the restaurant and hotel at special events and outside functions as needed, and act as a charismatic ambassador for the culinary program and Hotel Weyanoke.
• Safety & Compliance
  • You'll ensure full compliance with health, safety, licensing, and sanitation standards, and maintain a safe working environment in line with Up to Par standards and all regulatory requirements.

What we're looking for:

You're a graduate of a recognized culinary school (or you've earned the equivalent through experience) with 5–6 years of progressive culinary leadership behind you. You know food preparation techniques, styles, and kitchen operations inside and out, and you've got a proven track record of leading, motivating, and developing teams. You bring strong decision-making, organizational, and problem-solving skills, a real passion for excellence, creativity, and continuous improvement, and a professional appearance and demeanor. You can juggle shifting priorities in a fast-paced environment and communicate clearly with everyone from line cooks to leadership. Bilingual skills are a plus, and you're comfortable in Microsoft Word, Excel, and Google Applications.

You'll thrive here if you are:

A problem solver who meets challenges with clarity and creativity. Guest-focused and committed to exceptional dining experiences. Dependable and accountable, even when the pressure's on. Adaptable and genuinely energized by evolving menus, teams, and expectations. And a team builder who believes great kitchens are built on trust, respect, and collaboration.

Why Hotel Weyanoke?

This is a chance to lead a culinary program in a historic, respected setting — a place where innovation is encouraged and leadership is truly valued. You'll leave your mark on a destination property while growing a team and a brand rooted in excellence.

If you're ready to lead, inspire, and create unforgettable culinary experiences, we'd love to hear from you.

Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.

About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.