Chef De Cuisine - Vail Commons

Davidson College; Davidson (NC); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Comprehensive health insurance

Paid holidays

Vacation accrual

Sick leave accrual

Complimentary meals during scheduled

Tuition assistance for employees and

Professional development opportunities

Job summary

Davidson College Dining is seeking a Chef De Cuisine to lead all culinary operations at Vail Commons, the flagship all-you-care-to-eat dining facility. You will oversee food production, menu execution, and a culinary team to deliver exceptional dining experiences for students and campus partners.

You will collaborate with Nutrition Services and campus partners to implement innovative, inclusive dining programs, ensure dietary accommodations, and uphold sustainability and safety standards.

Qualifications

• Associate's degree or equivalent in culinary arts or related field.
• Minimum of 5 years of progressive culinary leadership in high-volume operations.
• Minimum of 3 years of supervisory experience leading culinary teams.
• Knowledge of large-scale production, menu execution, and cost control.
• Knowledge of food safety, HACCP, allergen management, and sanitation regulations.
• Proficient with Microsoft Office and food production management systems.
• Valid state driver's license.

Responsibilities

• Direct all culinary operations within Vail Commons Dining Hall.
• Lead daily food production and execution for breakfast, lunch, dinner, late-night, and special programs.
• Supervise Sous Chefs, Lead Cooks, Production Cooks, and culinary staff.
• Ensure menu offerings meet Davidson Dining standards and dietary needs.
• Maintain quality, flavor, presentation, and portion control across platforms.
• Monitor production schedules for efficiency and service excellence.
• Recruit, hire, train, coach, and develop culinary staff.

Skills

Leadership

Communication

Organizational skills

Food safety

Team building

Cost control

Education

Associate's degree in culinary arts, Hospitality Management, Food Service Management, or related field

ServSafe Manager Certification

AllerTrain U Certification

Tools

Microsoft Office

Job description

Position Summary

Davidson College Dining is seeking a highly skilled, innovative, and student-focused Chef De Cuisine to lead all culinary operations within Vail Commons, Davidson College's flagship all-you-care-to-eat residential dining facility. The Chef De Cuisine is responsible for overseeing all aspects of food production, menu execution, culinary team leadership, food quality, food safety, allergen management, inventory control, and labor management.

Reporting to the Residential Dining Director, the Chef De Cuisine provides daily leadership to Sous chefs, cooks, and production team while ensuring exceptional food quality, consistency, presentation, and service. This position plays a critical role in creating an outstanding residential dining experience that supports student well-being, community engagement, sustainability initiatives, and the mission of Davidson College.

The Chef De Cuisine serves as the culinary leader for Vail Commons and works collaboratively with DC Dining leadership, nutrition professionals, students, faculty, and campus partners to deliver innovative and inclusive dining programs.

Essential Responsibilities

Culinary Leadership & Operations

• Direct all culinary operations within Vail Commons Dining Hall.
• Lead daily food production and execution for breakfast, lunch, dinner, late-night, and special dining programs.
• Supervise Sous Chefs, Lead Cooks, Production Cooks, and culinary support staff.
• Ensure all food is prepared and presented according to Davidson Dining standards.
• Maintain consistency in quality, flavor, presentation, and portion control.
• Monitor production schedules to ensure operational efficiency and service excellence.
• Participate in food production and culinary execution as needed while maintaining a leadership presence throughout operations.

Menu Execution & Development

• Execute seasonal and rotating menus developed in collaboration with the Culinary Director.
• Develop recipes, production schedules, and station guides to support consistent execution.
• Standardize recipes and production methods to ensure quality and cost control.
• Assist with menu innovation and culinary programming that reflects student preferences and emerging food trends.
• Support culturally diverse dining programs and special themed events.
• Ensure menu offerings accommodate vegetarian, vegan, allergen‑conscious, and other dietary needs.

Food Quality & Guest Experience

• Establish and maintain high culinary standards throughout all dining platforms within Vail Commons.
• Conduct regular tasting sessions and quality reviews.
• Ensure food is fresh, appealing, properly prepared, and served at safe temperatures.
• Monitor guest feedback and implement improvements when necessary.
• Engage with students and campus guests to gather feedback and enhance the dining experience.
• Support special events including Orientation, Family Weekend, Reunion Weekend, Commencement, and Night Owl Breakfasts.

Food Safety & Allergen Management

• Ensure strict compliance with all food safety and sanitation standards.
• Maintain compliance with Davidson College policies, health department regulations, and ServSafe standards.
• Oversee allergen management procedures and cross‑contact prevention protocols.
• Ensure accurate food labeling and ingredient transparency.
• Conduct regular food safety audits and corrective action plans.
• Train culinary staff on sanitation, HACCP principles, allergen awareness, and workplace safety.

Team Leadership & Development

• Recruit, hire, train, coach, and develop culinary staff.
• Create a positive and inclusive kitchen culture focused on teamwork and accountability.
• Conduct performance evaluations and support employee development plans.
• Schedule staff appropriately to meet operational needs while maintaining labor targets.
• Foster succession planning and professional growth opportunities for team members.
• Lead daily culinary meetings and production briefings.

Purchasing, Inventory & Cost Control

• Manage food purchasing, receiving, inventory control, and product utilization.
• Collaborate with procurement teams to ensure purchasing compliance and vendor accountability.
• Monitor food costs and identify opportunities to improve efficiency and reduce waste.
• Support budget management and operational cost controls.
• Ensure proper storage, rotation, and handling of food products.
• Develop waste reduction strategies aligned with sustainability goals.

Sustainability & Innovation

• Support Davidson College sustainability initiatives through responsible sourcing and waste reduction.
• Promote sustainable culinary practices and environmentally responsible food production methods.
• Assist with local sourcing initiatives and farm‑to‑campus programs when appropriate.
• Identify opportunities to improve efficiency, reduce waste, and enhance menu offerings.

Facilities & Equipment Management

• Ensure kitchen facilities and equipment are maintained in excellent working conditions.
• Coordinate preventive maintenance and repair requests.
• Monitor equipment usage and recommend replacement or upgrades as necessary.
• Maintain clean, organized, and safe production areas.
• Support capital equipment planning and facility improvement projects.

Campus Engagement

• Serve as a visible culinary leader within the Davidson community.
• Participate in student engagement events, culinary demonstrations, and special programming.
• Collaborate with Nutrition Services, Marketing, Student Affairs, and campus partners.
• Support culinary education initiatives and wellness‑focused dining programs.

Qualifications

Required

• Associate's degree in culinary arts, Hospitality Management, Food Service Management, or related field; equivalent professional experience may be considered.
• Minimum of 5 years of progressive culinary leadership experience in high‑volume food service operations.
• Minimum of 3 years of supervisory experience leading culinary teams.
• Strong knowledge of large‑scale food production and residential dining operations.
• Demonstrated expertise in food quality, menu execution, recipe standardization, and cost control.
• Knowledge of food safety, HACCP principles, allergen management, and sanitation regulations.
• Excellent leadership, communication, and organizational skills.
• ServSafe Manager Certification.
• AllerTrain U Certification (or ability to obtain within 30 days of hire).
• Proficiency with Microsoft Office and food production management systems.
• Valid state issued driver's license.

Preferred

• Certified Chef De Cuisine (CCC) or equivalent professional certification.
• Experience in higher education dining.
• Experience managing all‑you‑care‑to‑eat dining operations.
• Experience supporting food allergy accommodations and special dietary programs.
• Experience with sustainability initiatives and waste reduction programs.
• Knowledge of menu management, food costing, and inventory management systems.

Working Conditions

Physical Demands

• Standing for extended periods
• Walking
• Bending
• Reaching
• Lifting
• Carrying
• Pulling/Pushing
• Twisting
• Repetitive motion
• Climbing

Environmental Conditions

• Commercial kitchen environments
• Exposure to heat, steam, and temperature extremes
• Cleaning chemicals
• Noise
• Wet floors
• Refrigerated and freezer environments

Lifting Requirement: Up to 50 pounds

Travel Requirement: Less than 5%

Evening and Weekend Work: Required

Seasonal Responsibilities: Supports summer conferences, camps, orientation programs, special events, Catering and campus‑wide dining initiatives as needed.

Benefits

• Comprehensive health insurance
• Paid holidays
• Vacation accrual
• Sick leave accrual
• Complimentary meals during scheduled shifts
• Tuition assistance for employees and eligible dependents
• Professional development opportunities