Executive Chef

Associa • Boone, NC

3h • $75,000 - $85,000 • Onsite

About The Position

Blue Ridge Mountain Club is looking for an executive chef. 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. 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. This position plays a key role in shaping the club’s culinary identity through menu development, team leadership, and operational excellence.

Requirements

• 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
• Experience with both à la carte dining and private events/banquets
• 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)

Responsibilities

• 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
• 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
• 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

Benefits

• Paid Time Off
• Company Paid Holidays
• Comprehensive medical, dental, and vision plans are available
• 401(k)
• Life Insurance
• Short-term Disability
• Long-term Disability
• Accident coverage
• Critical Illness coverage
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed