Executive Chef

JOB TITLE: Executive Chef

REPORTS TO: Director of Food & Beverage

OUR WHY

As humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so all feel welcome.

OUR CORE VALUES INSPIRE WONDER Innovation and Creativity | Surprise and Delight


FOSTER HOSPITALITY Inclusive Culture | Home Away from Home


PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate

POSITION SUMMARY:

As the Executive Chef, you will be leading all culinary programs for The Durham Hotel which includes our Coffee Bar, and The Roof, as well as catering and private dining spaces. You will be responsible for managing all aspects of the culinary department by establishing standards for menu content and execution, achieving food and labor cost goals, managing cash flow, training, mentoring the back of house team, and being responsible for the overall guest perception of the food.


DUTIES AND RESPONSIBILITIES:

Menu Design and Execution

• Design, prepare, and update all three food menus (coffee bar, roof, catering) based on customer feedback, business needs, culinary trends, and seasonality.
• Create, test, cost, and maintain recipes for all menu items, ensuring food costs remain within established guidelines.
• Work with Group Sales and Management to create and prepare special menus for tasting dinners, private events, banquets, and other special functions.
• Train the culinary team on recipes, preparation methods, culinary techniques, and presentation standards while continually identifying opportunities to introduce new culinary techniques.
• Ensure excellence and consistency in recipe execution, food quality, flavor, and plate presentation.
• Perform all duties required to support the day-to-day culinary operations of the property.

Back of House Management and Mentorship

• Directly supervise kitchen staff members, including the Sous Chefs, cooks, prep cooks, and dish room staff; clearly communicate responsibilities and expectations for each role.
• Direct and oversee the day-to-day activities of the kitchen, ensuring effective communication, organization, and execution.
• Resourcefully resolve operational issues and take control of problematic situations to ensure the continued success of the operation.
• Work the line and actively manage Expo as needed by managing orders, ticket times, quality, presentation, and dietary needs.
• Identify employee strengths and development opportunities; provide intentional mentorship, coaching, and training to support professional growth.
• Hire and onboard employees with intentionality to increase the probability of success, longevity, and growth within the company.

Financial Target Maintenance

• Monitor inventory and manage the purchasing of food, beverages, and kitchen supplies from approved vendors, maintaining appropriate product levels and considering quality, availability, pricing, and operational needs.

• Perform monthly inventory and weekly ordering while continually monitoring and updating food and recipe costs to maintain established food cost and budget guidelines.
• Monitor forecasts and business levels to guide staffing, purchasing, and production decisions, including kitchen scheduling within established labor and budget guidelines.
• Identify opportunities to minimize waste, improve purchasing efficiency, and maximize profitability without compromising food quality or the guest experience.

Health, Safety, and Service Standards

• Comply with all sanitation regulations, health requirements, and safety standards while ensuring consistent adherence to food quality, recipe, sanitation, safety, and service standards.

• Ensure proper storage, handling, labeling, dating, and rotation of all food and kitchen products.
• Monitor produce, meat, seafood, and other food products for quality and freshness.
• Maintain the organization, cleanliness, and proper rotation of the walk-in, dry storage, freezers, and all back-of-house areas.
• Maintain a positive and professional approach with ownership, coworkers, customers, guests, vendors, and other departments.
• Lead the team by example with professionalism, integrity, accountability, and commitment to excellence.

QUALIFICATIONS:

• At least three (3) years holding an Executive Chef or Chef de Cuisine title
• At least two (2) years in a leadership role overseeing multiple business units or properties
• Seven (7) + years of culinary experience
• Exceptional leadership skills
• Stable and progressive work history
• Strong work ethic and integrity
• Ability to work a flexible schedule, including days, evening, weekends, and holidays.
• Ability to communicate clearly in English both written and verbal

EDUCATION:


High School Diploma / GED required. Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 40 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting
• Maintains strong personal image and uniform standards
• Must be able to work at a high pace

Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Starting salary at $80k, commensurate with experience. In addition, we offer a comprehensive benefit offering including paid time off, holiday pay, a flexible schedule, and employee discounts.