MAAX BATH
Resting on the shores of Lake Toxaway, nestled in the lush embrace of the North Carolina mountains, you’ll find The Greystone. We are a personal hotel where our guests enjoy nostalgic pleasures, gracious hospitality and quiet beauty. Our point of difference is our ability to personalize a guest’s experience and we recognize that our team is our most valuable resource to accomplish this. Our continued success in providing the highest quality of accommodations, food, beverages and service to our guests depends on having quality people who truly enjoy the art of hospitality. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who is positive, adaptable and has a genuine interest in the well‑being of others around you, we invite you to join our team at The Greystone.
Job Summary We are looking for a seasoned and talented Executive Chef with fine dining, catering, and prepared foods experience. In this role you will work with our staff to maintain our classic dishes, create new recipes, and improve consistency across all locations and menus. Our ideal candidate thrives in a fast‑paced, dynamic environment with a passion for all things food and beverage. They have a unique ability to positively lead others while multi‑tasking and prioritizing workloads. It is critical for our leader to believe in quality by consistently upholding defined standards over time as well as work diligently to manage the Food and Beverage budget. They are responsible for providing guidance and support for employees, involved in the day‑to‑day operations of the Back of House, and collaborate and communicate with Front of House team to create genuine guest experiences.
Responsibilities
Actively involved in the day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Leading the back‑of‑the‑house team, encouraging and building mutual trust, respect, and cooperation among back‑of‑the‑house and front‑of‑the‑house team members.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Training all staff including demonstrating new cooking techniques and equipment.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Provides direction for menu development.
Maintains purchasing, receiving and food storage standards.
Experience And Qualifications
Previous kitchen management experience required
Open availability including nights, weekends and holidays.
Flexible and willingness to adapt to ongoing changes.
Able to inspire, motivate, and develop employees.
Proven track record in building high‑performing teams.
Professional verbal and written communication with guests, employees and ownership.
The Greystone is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Greystone does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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Job Summary We are looking for a seasoned and talented Executive Chef with fine dining, catering, and prepared foods experience. In this role you will work with our staff to maintain our classic dishes, create new recipes, and improve consistency across all locations and menus. Our ideal candidate thrives in a fast‑paced, dynamic environment with a passion for all things food and beverage. They have a unique ability to positively lead others while multi‑tasking and prioritizing workloads. It is critical for our leader to believe in quality by consistently upholding defined standards over time as well as work diligently to manage the Food and Beverage budget. They are responsible for providing guidance and support for employees, involved in the day‑to‑day operations of the Back of House, and collaborate and communicate with Front of House team to create genuine guest experiences.
Responsibilities
Actively involved in the day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Leading the back‑of‑the‑house team, encouraging and building mutual trust, respect, and cooperation among back‑of‑the‑house and front‑of‑the‑house team members.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Training all staff including demonstrating new cooking techniques and equipment.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Provides direction for menu development.
Maintains purchasing, receiving and food storage standards.
Experience And Qualifications
Previous kitchen management experience required
Open availability including nights, weekends and holidays.
Flexible and willingness to adapt to ongoing changes.
Able to inspire, motivate, and develop employees.
Proven track record in building high‑performing teams.
Professional verbal and written communication with guests, employees and ownership.
The Greystone is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Greystone does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
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