Unique opportunity available for Executive Chef at La Duna Paradiso, our elevated Coastal Italian restaurant located within Trailborn Surf & Sound, at the former historic Blockade Runner Resort in Wrightsville Beach, North Carolina. 

Candidate will lead the Food offerings for the ideally located La Duna Paradiso restaurant, as well as our two bars, Bar Duna, and our beach-accessible Blockade Beach Bar and Cabanas. The ideal candidate is excited to build and grow a team and add to the list of great dining destinations in the Wilmington and Wrightsville Beach communities. 

Under the direction and guidance of the Hotel GM, the Executive Chef is responsible for the strategic guidance and execution of the food and beverage offerings at the Hotel. The executive chef is responsible for procuring, producing, and presenting all food and beverages for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products. Additionally, the executive chef will be responsible for recruiting, training, and mentoring a qualified and diligent staff of hospitality professionals to ensure excellence and stability year-round. 

The Executive Chef is expected to market ideas to promote business, reduce employee turnover, increase guest satisfaction, maintain revenue and budgeted productivity, and keep quality consistently high.

Benefits:

• Competitive Salary ranging from 95-100k DOE
• Discretionary Bonus
• Two weeks PTO
• 401K
• Healthcare: Medical, dental, and vision benefits

Role Responsibilities: 

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s), events, and room service to ensure a quality, consistent product is produced that conforms to all hotel standards. 
• Recruit, develop, and motivate the Back of the House staff. 
• Assist in all Human Resources functions within the Food & Beverage areas. 
• Actively manage menu development, future planning as well as financial controls in accordance with property and corporate objectives. 
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state as well as hotel`s standards. 
• Lead the creation, costing and implementation of seasonal and special menus, in accordance with hotel General Manager and Corporate office directives. 
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. 
• Should assume the responsibilities of salaried managers/line cooks when appropriate.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Role Requirements: 

• College Degree or equivalent in Culinary Arts or related field preferred
• Two to Four years in the same or comparable position in an upscale restaurant or hotel.
• Commitment to culinary excellence.
• Desire to stay abreast of local competition, farmers/suppliers, and culinary trends. 
• Strong English verbal and written communication skills
• Ability to multitask and to work independently, with close attention to detail, in a fast-paced environment 
• Strong aptitude for building and leading teams that are product-focused and goal-oriented.
• Essential knowledge of the principles and practices within the food profession. 
• Working knowledge of federal, state, and local laws governing back-of-the-house sanitation and health areas.