Executive Chef

A highly motivated Executive Chef position is available for an establishment dedicated to delivering a farm-to-table dining experience in the North Carolina Piedmont region. The ideal candidate for this role is passionate about culinary arts, committed to sustainable and regenerative farming practices, and driven to elevate the dining experience offered at this venue.
The culinary team is responsible for preparing food for various occasions, including leisure guests, corporate events, and special gatherings. Additionally, they create ready-to-eat meals distributed at local stores. The Head Chef plays a pivotal role in managing production costs, labor, and overall culinary operations.
We are seeking self-starting individuals with a passion for crafting delectable and visually appealing dishes while upholding a farm-to-table philosophy. Creativity, an entrepreneurial mindset, and collaborative skills are essential qualities for success in this role.
ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Develop seasonal menus that showcase farm-grown ingredients while aligning with client preferences and maximizing value.
• Prepare and organize food for various settings, including corporate events, leisure guests, and ready-to-eat offerings.
• Ensure consistent quality, presentation, and taste of dishes for all occasions.
• Regularly collaborate with the Head Grower to plan menus and coordinate ingredient availability.
• Expand the culinary operations, encompassing ready-to-eat meals, catered events, and guest experiences.
• Standardize recipes and procedures to maintain consistent quality and create a comprehensive recipe book.
• Innovate ways to attract new customers and offer unique farm-to-table experiences.
• Supervise, train, and motivate the culinary team, managing staffing, scheduling, and timesheets.
• Efficiently manage food costs, inventory, and ordering to meet budgetary goals.
• Maintain a sanitary kitchen environment per health department regulations.
• Work closely with leadership to set strategic goals and measure key performance metrics.

QUALIFICATIONS AND EDUCATION REQUIREMENTS:

• Minimum of five years of relevant culinary (hotel/restaurant/catering) experience.
• Proven experience in leading culinary teams and managing food and labor costs.
• A deep passion for locally sourced, freshly grown food and crafting custom menus.
• Effective communication and teamwork skills to create exceptional dining experiences.
• Knowledge of food safety, sanitation, and food preparation, including ServSafe® Certification.
• Flexibility to work varying hours, including weekends and holidays.
• Uphold integrity and commitment to the organization's Mission, Vision, and Values.
• Must pass a background check.

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