Job Description

Job DetailsJob Location: WDI - Durham, NC 27705Position Type: Full TimeWashington Duke Inn & Golf Club
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.
Key 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)
What We’re Looking For
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
Qualifications
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
Benefits & Perks
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