Job Description

Company Description

Hatley Pointe is a boutique mountain resort nestled in the breathtaking Blue Ridge Mountains, offering year-round experiences—from winter slopes to seasonal outdoor pursuits. We are defined by our commitment to exceptional service, intentional design, and highly personalized guest experiences.

At the center of our culinary program is Smoke & Timber, our signature dining experience, where thoughtfully crafted cuisine is presented in a sophisticated yet inviting setting. Our culinary philosophy emphasizes seasonality, quality ingredients, and refined technique, delivering a dining experience that is both elevated and memorable.

Role Description

We are seeking a full-time Executive Chef to lead the culinary team. The Executive Chef will oversee daily kitchen operations, including menu planning, preparation, and presentation of dishes. Responsibilities include managing the kitchen staff, controlling food costs, ensuring quality and consistency, and maintaining a clean and organized kitchen environment. The Executive Chef will also be responsible for managing vendor relationships and maintaining compliance with health and safety standards, while creating innovative and locally inspired cuisine that elevates the guest experience.

Responsibilities

• Develop and maintain a high-quality, creative menu that reflects the Smoke & Timber brand and seasonal offerings.
• Ensure consistency in food taste, quality, preparation, and presentation for all menu items.
• Lead recipe development, recipe costing, and standardized preparation methods.
• Stay updated on culinary trends, smoking techniques, and seasonal ingredients to enhance the overall dining experience.
• Oversee day-to-day kitchen operations, ensuring efficiency, accuracy, and cleanliness.
• Ensure full compliance with food safety, sanitation, and NC Health Department standards.
• Maintain accurate inventory levels, coordinate ordering, and manage vendor relationships.
• Monitor food waste, portion control, and quality-control systems to maximize efficiency.
• Oversee all equipment maintenance, coordinating repairs/servicing when needed.
• Recruit, train, supervise, and mentor all back-of-house staff, including sous chefs, line cooks, prep cooks, and dish team members.
• Support restaurant catering events, specials, and seasonal menu rollouts.
• Analyze weekly and monthly reports, including inventory, waste, and food cost percentages.
• Collaborate with restaurant management on catering strategies, menu planning, pricing strategies, and promotional initiatives to enhance customer satisfaction.

Qualifications

• Culinary expertise, with advanced skills in food preparation, presentation, and menu development
• Experience in managing kitchen operations, including inventory control, purchasing, and staff supervision
• Strong understanding of food safety regulations and health codes, ensuring compliance at all times
• Proven ability to lead, mentor, and develop a team in a fast-paced, professional environment
• Exceptional organizational and time-management skills, with attention to detail and quality
• Creative and innovative approach to crafting dishes with an emphasis on local and seasonal ingredients
• Excellent communication skills and a commitment to providing an outstanding dining experience
• Previous experience in a luxury or high-volume culinary environment preferred
• Culinary degree or equivalent professional training is highly desirable

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