Executive Chef - Hotel Weyanoke

Hotel Weyanoke•Farmville, VA

5d•Onsite

About The Position

Hotel Weyanoke is seeking a visionary Executive Chef to lead their culinary team with creativity, passion, and purpose. The Executive Chef will shape the dining identity of the hotel, mentor the kitchen team, and provide memorable guest experiences. This role requires a hands-on leader who is adept at menu creation, kitchen operations, inspiring excellence, maintaining high standards for quality and safety, and driving innovation while respecting the hotel's timeless hospitality.

Requirements

Graduate of a recognized culinary school or equivalent experience.
5–6 years of progressive culinary leadership experience.
In-depth knowledge of food preparation techniques, styles, and kitchen operations.
Proven track record of leading, motivating, and developing teams.
Strong decision-making, organizational, and problem-solving skills.
Passion for excellence, creativity, and continuous improvement.
Professional appearance and demeanor.
Ability to juggle shifting priorities in a fast-paced environment.
Clear communication skills with all levels of staff.
Comfortable using Microsoft Word, Excel, and Google Applications.

Nice To Haves

Bilingual skills are a plus.
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.
A team builder who believes great kitchens are built on trust, respect, and collaboration.

Responsibilities

Design, develop, and execute creative, high-quality menus that change with the seasons and stay ahead of trends.
Oversee all food preparation, production, and presentation to ensure consistency and excellence.
Standardize recipes and processes to maintain quality and control costs.
Cook a wide range of cuisines using advanced skills and creativity.
Stay current on regional and national food & beverage trends and integrate them into the kitchen's vision.
Apply strong knowledge of wines and food pairings.
Manage kitchen productivity, staffing, and workflow for efficiency.
Develop, implement, and manage departmental budgets within approved parameters.
Requisition and purchase food products, cost menus, and maintain accurate food production records.
Maintain food and beverage sales history, cost data, and production metrics.
Prepare accurate and timely operational and financial reports.
Oversee the maintenance and proper use of all kitchen equipment.
Hire, train, mentor, and lead the kitchen staff, fostering a positive, professional, and collaborative culture.
Assign duties, monitor performance, recognize great work, and provide ongoing coaching, feedback, and performance management.
Ensure staffing schedules support service excellence.
Handle and resolve food-related guest concerns with professionalism and care.
Represent the restaurant and hotel at special events and outside functions.
Act as a charismatic ambassador for the culinary program and Hotel Weyanoke.
Ensure full compliance with health, safety, licensing, and sanitation standards.
Maintain a safe working environment in line with Up to Par standards and all regulatory requirements.