Position Title: Executive Chef

Reports To: General Manager

FLSA Status: Full-Time, Exempt

The Role

The Executive Chef is a self-motivated, hospitality-driven leader responsible for all aspects of the Culinary Program at Shepherd’s Run. This position oversees menu ideation, food costing, production, and all back-of-house operations. The Executive Chef works hands-on to execute culinary excellence while building systems, training staff, and maintaining the property’s high standards of quality and service.

In collaboration with the General Manager and ownership, the Executive Chef will develop and enhance culinary experiences that align with Shepherd’s Run’s brand identity, establish relationships with local producers, and ensure that every culinary touchpoint reflects the vision of the estate.

Responsibilities

Culinary Leadership & Operations

• Lead the culinary vision for Shepherd’s Run, including breakfast, in-room dining, wine dinners, supper clubs, cooking classes, special events, and corporate retreats.
• Oversee all back-of-house operations, including planning, menu creation, pricing, and event execution.
• Maintain a clean, sanitary, and organized kitchen exceeding health department standards.
• Partner with the General Manager to develop the full guest journey across culinary experiences.
• Monitor and maintain food quality, consistency, portioning, and presentation to brand standards.
• Manage food and labor costs to achieve budgeted goals; track inventory and purchasing.
• Collaborate with the sales and events team to ensure culinary execution meets event expectations.
• Maintain vendor and purveyor relationships, sourcing locally when possible.
• Lead monthly inventory, purchasing, and cost control measures.
• Develop new menu offerings and recipes reflective of local ingredients and market trends.

Staff Leadership & Development

• Recruit, train, and manage culinary staff to uphold quality, consistency, and safety.
• Create schedules to meet business needs while maintaining labor efficiency.
• Work hands-on with the team, modeling excellence, safety, and teamwork.
• Conduct regular training on food safety, production methods, and Shepherd’s Run service standards.
• Partner with the General Manager on employee relations, performance, and development.
• Foster a positive, team-focused culture that aligns with company values.

Guest Experience & Brand Representation

• Ensure guests receive a consistent, high-quality culinary experience across all dining and event touchpoints.
• Act as a brand ambassador in interactions with guests, vendors, and the community.
• Participate in special events, private dinners, and culinary programming as needed.
• Provide leadership presence across the property and collaborate cross-departmentally.

Administrative & Financial

• Assist in annual budget preparation for culinary operations.
• Maintain accurate records of purchasing, inventory, and labor.
• Communicate regularly with the General Manager on department performance and needs.
• Monitor compliance with all safety, labor, and sanitation regulations.

Qualifications

• Culinary degree or equivalent professional experience required.
• 10+ years of progressive culinary leadership experience in hospitality or fine dining.
• ServSafe Manager Certification required.
• Alcohol awareness certification (TIPS or equivalent).
• Strong working knowledge of food costing, inventory management, and menu development.
• Proven leadership and communication skills with the ability to manage and motivate a team.
• Proficiency in Microsoft Office Suite; strong Excel skills preferred.
• Must be organized, detail-oriented, and adaptable with excellent time management skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Must be able to lift 50 lbs and work on your feet for extended periods.

Competencies

• Leadership & Teamwork: Inspires collaboration, fosters growth, and builds morale.
• Guest Focus: Anticipates guest needs and ensures every interaction reflects Shepherd’s Run standards.
• Strategic Thinking: Balances innovation with operational efficiency.
• Communication: Communicates clearly and respectfully across all levels.
• Quality Management: Upholds consistent standards of presentation and service.
• Financial Acumen: Understands P&L management, cost control, and budgeting.
• Problem Solving: Approaches challenges proactively and constructively.

Working Conditions & Physical Requirements

• Ability to stand/walk for extended periods; bend, reach, and lift/carry up to 50 lbs as needed.
• Work in both indoor and outdoor kitchen environments, often under time constraints.
• Exposure to heat, cold, and cleaning chemicals in accordance with safety standards.

Schedule & Availability

• Variable schedule including early mornings, evenings, weekends, and holidays aligned to business needs and events.
• Reliable attendance and readiness for scheduled shifts are essential.

Certifications & Compliance

• Must comply with all state and federal safety regulations and property standards.
• ServSafe Food Protection Manager and alcohol service certifications required or obtained within 60 days of hire.
• Valid driver’s license preferred but not required.

Appearance & Conduct

• Adherence to Shepherd’s Run appearance and uniform standards.
• Professional demeanor, positive attitude, and respect for guests, colleagues, and property.

Technology & Systems

• Proficiency with POS, inventory, and scheduling systems.
• Ability to create and maintain digital checklists, ordering forms, and cost analyses.

Employment Practices

• Shepherd’s Run is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected status.
• Employment is at-will and this description is not a contract. Duties and responsibilities may be modified at any time based on business needs.
• Offers of employment may be contingent upon successful completion of reference and background checks, as applicable.

Other Duties

• This description is not exhaustive. Team members may be asked to perform additional duties to support the success of Shepherd’s Run.

Shepherd’s Run Commitment

All team members are expected to embody Shepherd’s Run’s culture of hospitality, excellence, and teamwork. The Executive Chef will lead by example, ensuring the delivery of extraordinary guest experiences that honor the spirit and craftsmanship of our estate.