Executive Chef | The Crown Brasstown, NC | Now Hiring

Culinary Agents is working with the team at The Crown Brasstown, NC to connect them with talented hospitality professionals.

The Crown Brasstown, NC - Now Hiring: Executive Chef

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Beautiful Atmosphere, Farm-to-Table, Grow with Us and Help Us Become a Destination!We’re looking for our next great Chef to lead our restaurant to its full potential. The Crown is a 5-year-old restaurant and bar situated atop a spectacular 5-acre property in the heart of Brasstown, North Carolina overlooking the John C. Campbell Folk School. Our concept is focused on celebrating traditional Southern Appalachian cooking while incorporating flavors and inspiration from global cuisines we love, with an emphasis on sourcing locally, environmental sustainability, and supporting the community. Our core values are Excellence, Community, and Integrity Our atmosphere is laid back, yet elegant Our menu is dedicated gluten-free, but caters to a wide range of tastes Born from two connoisseurs who wanted to create an exceptional culinary treasure in their beloved mountain town. Maintaining approachability and recognition with a wide range of audiences is of utmost importance to our vision. Building community is at the heart of our mission. Our next Chef is passionate about food, is a fair and just leader, and creates exceptional food with love. Who We Are The concept for The Crown was brought forth by a laid-back husband and wife team with a passion for community and good, local food. With ties to the Atlanta culinary community and a desire to create something of quality that’s unique to the area, this pair is thrilled to be spearheading such a transformational undertaking for the local region. Where We Are Brasstown, NC is a unique and welcoming community of artists, musicians and craftspeople in the Blue Ridge mountains of far southwestern NC. Located about 5 miles from the Georgia border and 30 miles from Tennessee, our community is within close driving distance to the nearby towns of Murphy and Hayesville, NC and Blue Ridge, Blairsville, Hiawassee and Young Harris, GA. Home to the renowned John C. Campbell Folk School, Brasstown has long been a destination for adventurous, fun-loving and progressive folks from around the country and world. Our area is abundant in natural beauty, and whether it’s in the backyard, a hiking trail or one of the many nearby state and national forests or rivers, there’s never a shortage of outdoor activities to enjoy. Often referred to as the place “where NC begins,” we’re an easy 2 hour drive from Atlanta, Asheville, Chattanooga, Knoxville and more. What We’re Looking For Whether an industry veteran or hardworking culinarian ready for more responsibility, we’re looking for a like-minded professional to continue to bring our vision of quality and community-focused food and hospitality to life in the role of Executive Chef. While working in concert with the owners to execute an overall vision, the Executive Chef will be expected to operate autonomously on the creative direction and menu development for the restaurant at large. The salary is $48,000-$60,000 depending on experience. Bonus plan based on cash flow and growth Relocation allowance of up to $1000 · 10 days PTO · Open Wednesday-Saturday for dinner and Sunday for brunch · Work at a restaurant in a charming mountain town in a vibrant arts-focused community · Help lead a passionate kitchen team · Become a part of a growing independent, farm-to-table restaurant Executive Chef The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. The Executive Chef will cook selected items or for select occasions and events. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. The Executive Chef will represent the restaurant at marketing events and in other media opportunities as required. The ideal candidate is a natural leader with ability to maintain, motivate and inspire a cohesive team, while working calmly under pressure. Preferred Education and Experience Qualifications: 4+ years experience in kitchen management as a chef in a full service restaurant. Degree from accredited culinary school is a plus. Current ServSafe certification. Proficiency in Microsoft Word and Excel. Masterful and extensive knowledge of food allergies and common dietary restrictions as pertaining to illness and cultural diets. Experience overseeing multiple teams and services simultaneously- dinner service and a wedding reception for example. Culinary Management: Maintaining consistency and quality of all menu items. Executing timely and accurate service of all food. Directing all teams in preparation for nightly service. Working with all teams in introduction and the cataloging of new items. Development of new items and recipes, including testing and costing each item in advance. Work with the Bar Manager for drink pairings and special events, such as wine dinners. Working with Event and/or Marketing teams on special events. Ensuring labor and food cost goals are met. Ensuring all controllable cost goals are met (controllable include: China, glass and silver, maintenance, cleaning supplies, linens, paper goods, etc.) Ensure compliance with all health and safety regulations within the kitchen and outdoor sanitation and waste containment areas Monitoring kitchen safety and cleanliness. Supervising weekly inventory count. Maintaining and nurturing farmer and purveyor relationships for best product and cost. Scheduling farm and purveyor visits with staff. Meeting farmers in off-season to discuss future growing strategies. Researching and monitoring our peers, colleagues and competitors locally and nationally. Staff Management: Performing supervisory duties: hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the GM Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities. Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with GM Sharing inspiration and ideas with staff. Maintaining open and clear communication with the staff Attending and participating in training seminars as requested. Conduct reviews and other periodic employee assessments as needed. Inventory and Operations Management: Overseeing weekly ordering, receiving, re-stocking and coding as directed. Conducting inventory monthly and inputting it into the corresponding program for analysis and comparison. Working with the GM to monitor maintenance activities and preventive maintenance programs. Supporting marketing and outreach efforts Becoming active in the local business community and developing rapport within that community. Understanding and complying with state and federal law and standards related to food and beverage service. Other Requirements and Responsibilities: Ability to manage and supervise multiple teams at the same time. Understands and appreciates excellence in food, beverage and hospitality. Problem Solving - Identifies and resolves problems and time efficiently; Gathers and analyzes information; Develops solutions; Uses reason. Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions. Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information. Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources. Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality. Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate. Listening to and manages people - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services. Planning/Organizing- Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks. Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs. Required Skills Masterful and current understanding of all culinary techniques. Masterful understanding of most commercial kitchen equipment. Excellent knife skills. Ability to work in a fast paced environment. Strong knowledge of proper food handling and food safety/sanitation standards. Ability to remain calm under extreme pressure and undertake multiple tasks simultaneously. Excellent time management. Ability to expedite and control every service of a kitchen. Menu and recipe development. Food and beverage pairing. Baking. Butchery. Vegetable cookery. Pickling. Preserving.

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