Executive Chef - Hotel Weyanoke

Hotel Weyanoke•Farmville, VA

2d•$60,000

About The Position

Hotel Weyanoke is seeking a visionary Executive Chef to lead our culinary program with creativity, passion, and purpose. This is a unique opportunity to shape the culinary identity of a historic hotel while mentoring a talented kitchen team and delivering memorable dining experiences for our guests. The ideal candidate is a hands-on culinary leader who thrives in both the creative and operational sides of the kitchen—someone who can inspire excellence, maintain the highest standards of quality and safety, and drive innovation while honoring timeless hospitality.

Requirements

Graduate of a recognized culinary school or equivalent experience
5–6 years of progressive culinary leadership experience
Thorough knowledge of food preparation techniques, styles, and kitchen operations
Proven ability to lead, motivate, and develop teams
Strong decision-making, organizational, and problem-solving skills
Passion for excellence, creativity, and continuous improvement
Professional appearance and demeanor
Ability to manage changing priorities in a fast-paced environment
Strong communication skills across all levels of an organization
Proficiency in Microsoft Word, Excel, and Google Applications

Nice To Haves

Bilingual skills a plus

Responsibilities

Culinary Leadership & Creativity Design, develop, and execute creative, high-quality menus that evolve with seasons and trends
Oversee all food preparation, production, and presentation to ensure consistency and excellence
Standardize recipes and production processes to maintain quality and control costs
Prepare a wide variety of cuisines using advanced culinary skills and creativity
Maintain current knowledge of regional and national food & beverage trends, incorporating them into the kitchen’s vision
Demonstrate strong knowledge of wines and food pairings
Operations & Financial Management Manage kitchen productivity, staffing, and workflow to maximize efficiency
Develop, implement, and manage departmental budgets within approved parameters
Requisition and purchase food products; cost menus and maintain food production records
Maintain food and beverage sales history, cost data, and production metrics
Prepare accurate and timely operational and financial reports
Oversee maintenance and proper use of all kitchen equipment
Team Development & Culture Hire, train, mentor, and lead kitchen staff, including direct oversight of the Sous Chef
Foster a positive, professional, and collaborative kitchen culture
Assign duties, monitor performance, and recognize excellence
Provide ongoing coaching, feedback, and performance management
Ensure staffing schedules support service excellence
Guest Experience & Brand Representation Address and resolve all food-related guest concerns with professionalism and care
Represent the restaurant and hotel at special events and outside functions as needed
Act as a charismatic ambassador for the culinary program and Hotel Weyanoke
Safety & Compliance Ensure full compliance with health, safety, licensing, and sanitation standards
Maintain a safe working environment in accordance with Up to Par standards and all regulatory requirements