Taylor Hospitality
Executive Chef - Hotel Weyanoke
Taylor Hospitality, Farmville, Virginia, United States, 23901
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. Compensation and Benefits
$60,000 per year. Full-time team members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing
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 What We're Looking For
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 Bilingual skills a plus Proficiency in Microsoft Word, Excel, and Google Applications You’ll Thrive if You Are
A Problem Solver
who approaches challenges with clarity and creativity Guest-Focused
and committed to delivering exceptional dining experiences Dependable
and accountable, even under pressure Adaptable
and energized by evolving menus, teams, and expectations A Team Builder
who believes great kitchens are built on trust, respect, and collaboration Why The Hotel Weyanoke
Hotel Weyanoke offers the opportunity to lead a culinary program in a historic and respected setting, where innovation is encouraged and leadership is valued. This role allows you to leave your mark on a destination property while growing a team and a brand rooted in excellence. If you’re ready to lead, inspire, and create unforgettable culinary experiences—we’d love to hear from you. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.
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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. Compensation and Benefits
$60,000 per year. Full-time team members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing
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 What We're Looking For
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 Bilingual skills a plus Proficiency in Microsoft Word, Excel, and Google Applications You’ll Thrive if You Are
A Problem Solver
who approaches challenges with clarity and creativity Guest-Focused
and committed to delivering exceptional dining experiences Dependable
and accountable, even under pressure Adaptable
and energized by evolving menus, teams, and expectations A Team Builder
who believes great kitchens are built on trust, respect, and collaboration Why The Hotel Weyanoke
Hotel Weyanoke offers the opportunity to lead a culinary program in a historic and respected setting, where innovation is encouraged and leadership is valued. This role allows you to leave your mark on a destination property while growing a team and a brand rooted in excellence. If you’re ready to lead, inspire, and create unforgettable culinary experiences—we’d love to hear from you. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.
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