Position Overview:

We are an independently-owned small restaurant in Asheville, NC seeking a passionate and experienced Executive Chef. We are a destination for guests who appreciate innovative cuisine in a relaxed yet sophisticated atmosphere. The ideal candidate will create inspiring menus, understand food costs, and possess a talent for nurturing and developing their culinary team. Our menu is considered Modern American, and we have a deep passion for fresh seasonal and locally-grown ingredients, globally inspired foods, and overall creativity. Additionally, candidate can execute wine pairing dinners, special events, and themed dinners (2 days of Cajun/Creole cuisine to celebrate Mardi Gras). We are seeking a skilled Chef to join our team who will foster our culture of quality throughout the restaurant. The ideal candidate will have a passion for culinary arts and a creative approach to food preparation. As our Executive Chef you will be responsible for overseeing the kitchen operations, menu planning, ensuring high-quality dining experiences for our guests, and design and execute private event dining experiences.

Key Responsibilities:

Culinary Leadership:

Craft and execute menus that showcase creativity and are still cost-effective.

Team Development:

Mentor and train kitchen staff, fostering a positive environment that encourages growth and excellence.

Cost Management:

Oversee COGS and labor expenses without compromising quality. Manage stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

Operational Excellence:

Ensure high standards of food quality, presentation, kitchen organization and cleanliness. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Set appropriate menu prices and create "specials" or new items accordingly.

Collaboration:

Work closely with front of house, management and owner to deliver a seamless guest experience.

Event Planning:

Be able to create menus for events for up to 50 people, and execute the experiences successfully

Supervisory Responsibilities:

Trains and/or oversees training of kitchen staff, schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen oversees quality control. Create written recipes for kitchen staff. Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Required Skills/Abilities:

Ability to produce a memorable culinary and restaurant experience for our guests. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Interpersonal skills and the ability to work successfully with a variety of personalities and under pressure. Ability to work varying shifts to include nights, weekends and holidays is required.

Qualifications:

Experience:

Minimum of 5 years in a leadership role within upscale casual or fine dining establishments.

Financial Acumen:

Proven ability to manage inventory, COGS, and labor costs effectively.

Leadership Skills:

Strong track record of developing and retaining talented kitchen staff.

Culinary Expertise:

Deep knowledge of culinary trends, techniques, and ingredients - preferably local. Knowledge of wines is a plus.

Education:

Degree from a recognized culinary institution is preferred.

What We Offer:

Competitive Compensation:

salary with yearly bonus, plus 3% of sales split between BOH staff. 3% Kitchen Appreciation is also added to each paycheck which rewards the culinary team when business is heavy.

Time Off:

Two-weeks paid vacation each year

Creative Freedom:

A platform to express your culinary vision and innovate. We often host wine dinners and a wide variety of other special dining events where you can be creative and collaborate with wine-makers, other chefs, etc.

Collaborative Culture:

Join a friendly team that values teamwork, excellence, and a shared passion for delightful dining experiences.

PHYSICAL DEMANDS

Able to work on your feet for at least 8 hours and use stairs regularly Able to be exposed to extreme heat or cold kitchen areas Must be able to lift, handle, and carry food, small wares, equipment and supplies at a minimum of 50 pounds and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and put away stock, supplies and equipment, as well as to work the line or expedite during service periods.

Job Type:

Full-time Pay:

$67,000.00 - $70,000.00 per year

Benefits:

Flexible schedule Food provided Paid time off

Work Location:

In person