Executive Chef

Company Description The Swann House is a hospitality-focused establishment located in Dandridge, TN, offering guests a welcoming and memorable dining experience. The venue emphasizes high-quality cuisine, attention to detail, and warm service in a comfortable setting. Team members are encouraged to bring creativity and professionalism to their work while maintaining consistent standards. The Swann House values collaboration, respect, and a positive work environment where culinary professionals can grow their skills and careers.
Role Description The Executive Chef is a full-time, on-site role based at The Swann House in Dandridge, TN. This role is responsible for leading all kitchen operations, including menu planning, recipe development, food preparation, and presentation, while ensuring high standards of taste, quality, and consistency. Day-to-day tasks include supervising kitchen staff, managing inventory and ordering, maintaining food safety and sanitation standards, and monitoring food and labor costs. The Executive Chef collaborates with management to design seasonal menus, special event offerings, and guest experiences that align with the brand. This role also involves training and mentoring team members, optimizing workflows, and fostering a respectful, efficient, and inclusive kitchen culture.
Qualifications

• Demonstrated experience as an Executive Chef or similar leadership role in a professional kitchen, preferably in hospitality or fine/casual dining.
• Strong culinary skills, including menu development, plating, flavor profiling, and working with seasonal and local ingredients.
• Proficiency in kitchen operations management, including inventory control, ordering, cost management, and scheduling.
• Thorough knowledge of food safety regulations, sanitation standards, and best practices for maintaining a clean, safe kitchen.
• Ability to lead, train, and motivate a diverse kitchen team, with strong communication and conflict-resolution skills.
• Proven track record of working efficiently in a fast-paced environment while maintaining quality and consistency.
• Flexibility to work evenings, weekends, and holidays as needed based on business demand.
• Culinary degree, formal culinary training, or equivalent professional experience is preferred.
• Experience planning menus and executing special events, banquets, or catering is a plus.
• Commitment to an inclusive, non-discriminatory workplace and the ability to treat colleagues and guests with respect.