Overview

Executive Chef and Director of Mountain Hospitality Company Description Appalachian Ski Mtn., known as Your Family's First Resort for Fun, was founded in 1962. A family-owned ski resort in Blowing Rock, North Carolina offering skiing, snowboarding, ice skating, and terrain parks, with world-class snowmaking capability, night skiing, and a reputation for excellence in instruction, Ski Shop, Gift Shop, equipment rentals, and two food service venues with diverse menu offerings. Located in "the Ski Capital of the South"-a mecca for outdoor recreation including spectacular hiking trails, canoeing, fishing, and rafting-our region boasts more restaurants within a 10-mile radius than any ski resort destination in the Eastern U.S. Nearby Appalachian State University provides tremendous cultural and performing arts opportunities, as well as a significant staffing advantage. During the winter, Appalachian Ski Mtn. is the largest private-sector employer in Watauga County. Role Description Appalachian Ski Mtn. is seeking a Working Executive Chef and Mountain Hospitality Director to lead our Food & Beverage department into its next chapter, including the strategic planning and launch of three new venue concepts over the next 5 to 10 years. We are a 65-year-old family-owned business with a deep-rooted legacy. This rare leadership opening follows the transition of a 20-year veteran star performer-a milestone that reflects the stability, professional respect, and supportive atmosphere of our ownership style. While we take great pride in our history, we are forward-thinking and committed to strategic growth. We are looking for a leader who respects tradition but is hungry for new challenges, multi-venue expansion, and career-defining growth. Qualifications Candidates must possess a formal Culinary Arts degree and a minimum of 8-10 years of progressive leadership in high-volume, multi-faceted operations. Required Expertise: Proven success managing simultaneous venues (Quick Service to Fine Dining), Banquets/Weddings, and high-volume scratch production (3,000+ covers/day). The 'Truman' Standard: We seek a high-accountability leader who owns the result-from P&L and food cost to staff retention and morale. Must demonstrate a 'prep-first' operational philosophy and a temperament that balances firm leadership with a collaborative, people-focused approach. The Business Cycle: Intensity, Balance & Rewards We offer a unique professional rhythm that respects your lifestyle, prevents hospitality burnout, and rewards your hard work: The Winter Season (Nov-March): A high-energy, "winter-intense" period. You will have the authority to recruit, interview, and select a contracted seasonal Sous Chef to support your vision, alongside a large seasonal kitchen and service team. (Note: Winter operations require hands-on presence during peak holiday periods, balanced by predictable daytime/early-evening schedules with no late-night bar service). The Restorative Off-Season: A relaxed pace focusing on a curated calendar of weddings, banquets, and special events. As the year-round anchor for F&B, you will work alongside our permanent resort leadership team while enjoying a "natural cycle" that allows for restorative personal time-including up to 25 paid days off per year to unplug and recharge during shoulder seasons. Key Responsibilities & Requirements Departmental Leadership: Act as the year-round professional anchor for F&B, collaborating with a dedicated year-round management team across other resort departments. Strategic Team Building: Lead the selection and management of a contracted seasonal Sous Chef and a robust seasonal staff, continuing our transition toward a professional, tiered leadership structure. Administrative & Financial Proficiency: Candidates must be highly proficient in Excel for P&L oversight, labor budgeting, and COGS management, alongside proficiency in Microsoft Office and desktop publishing for menu design. Innovation & Expansion: Identify a