Executive Chef - The Creag

Valor Hospitality Partners•Rising Fawn, GA

About The Position

At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here. Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company POSITION PROFILE We’re looking for a dynamic driven Chef who brings equal parts creativity, discipline, and ambition to the role. Someone who thrives in a fast-paced environment and leads with purpose. This is a hands-on leadership forward position. Inspires through high standards and clear communication. Culture and consistency are the key. Oversee all kitchen operations, managing staff, creating menus, and controlling the budget. Key duties involve ensuring food quality and safety, managing inventory and food costs, hiring and training staff, and maintaining kitchen standards. This role requires strong leadership, creativity, and business acumen to manage the culinary vision and daily operations of a kitchen

Requirements

Leadership: Strong leadership and communication skills to manage and motivate staff.
Creativity: Culinary innovation and creativity in menu planning and dish development.
Business Acumen: Strong organizational and time management skills, with knowledge of budgeting and cost control.
Technical Skills: Proficiency in food safety and sanitation regulations. Experience in food preparation is still often required, even for a managerial role.
Experience: Proven experience in kitchen management and culinary arts is essential.

Responsibilities

Kitchen Management: Oversee all aspects of kitchen operations, enforce food safety and sanitation standards, and maintain a clean and organized environment.
Menu and Culinary Development: Design menus and create new dishes, ensuring quality and consistency in presentation and taste. Stay updated on culinary trends to innovate the menu.
Staff Management: Hire, train, schedule, and manage all kitchen staff, including line cooks, sous chefs, and assistants. Foster a positive and productive work environment.
Financial Management: Manage the kitchen budget, control food costs, oversee inventory, and place orders for food and supplies.

Benefits

Competitive Salary
Daily Pay!
Team Member Hotel Discount Program
Uniforms Provided for most positions
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
Paid PTO
401k with employer match
Team Member Awards and Recognition programs throughout the year
Food and Beverage Discounts
Tuition Reimbursement