Chef De Cuisine

Washington Duke Inn & Golf Club • Durham, NC

1d • Onsite

About The Position

Are you ready to take the next step in your culinary career with a team that values excellence, creativity, and growth? Join our talented culinary team and play a key role in delivering an exceptional dining experience. The Chef de Cuisine is responsible for the overall leadership and execution of restaurant culinary operations, ensuring the highest standards of food quality, presentation, and service. This role partners closely with the Executive Chef to drive menu innovation, control costs, and develop a high-performing, engaged team aligned with our core values. About Us Located on the campus of Duke University, the Washington Duke Inn & Golf Club is a AAA Four Diamond property known for its timeless elegance, exceptional service, and award-winning culinary program. Overlooking the renowned Duke University Golf Club, our property blends Southern hospitality with a commitment to excellence - creating memorable experiences for our guests and meaningful careers for our team members.

Requirements

• Strong culinary leadership experience in a high-volume, quality-driven environment
• Passion for food, innovation, and continuous improvement
• Proven ability to manage costs while maintaining exceptional standards
• A hands-on leader who thrives in developing and inspiring teams
• Commitment to excellence, consistency, and guest satisfaction
• 3+ years of kitchen leadership or management experience preferred; fine dining or luxury hotel experience strongly preferred
• Culinary degree or equivalent professional experience preferred
• ServSafe Certification preferred (or ability to obtain)
• Strong leadership, organizational, and communication skills
• Ability to work in a fast-paced, high-performance environment while maintaining attention to detail
• Must be able to lift up to 60 pounds and perform frequent bending, lifting, and carrying
• Proficiency in English (written and verbal) required

Responsibilities

• Lead all aspects of à la carte restaurant production, execution, and service
• Partner with the Executive Chef on menu development, seasonal offerings, and recipe standardization
• Maintain exceptional food quality, consistency, and presentation standards
• Manage labor and food costs in alignment with budget and business needs
• Monitor business levels and adjust production to optimize efficiency and minimize waste
• Oversee purchasing and inventory processes to ensure accurate ordering and cost control
• Ensure kitchen operations meet the highest standards of cleanliness, safety, and sanitation
• Develop, coach, and mentor culinary team members to build a strong, team-oriented culture
• Supervise production planning, including prep lists and daily execution
• Protect and maintain company assets, equipment, and facilities
• Support broader culinary operations by stepping into leadership roles as needed (Banquets, Executive Sous Chef, or Executive Chef coverage)

Benefits

• 401(k) with Company Match
• Medical, Dental, and Vision Insurance
• Supplemental Benefits including Company-Paid Short-Term Disability and Long-Term Disability
• Generous Paid Time Off
• Holiday Pay (8 holidays) + Birthday Pay
• Employee Assistance Program (EAP)
• Complimentary Employee Meal
• Complimentary Onsite Parking

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees