Executive Chef: Creative Leader, Flexible Schedule & Benefits

The Durham Hotel; Durham (NC); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Paid time off

Holiday pay

Flexible schedule

Employee discounts

Job summary

The Durham Hotel is seeking an Executive Chef to lead all culinary programs across our Coffee Bar, The Roof, catering and private dining spaces.

You will establish menu standards, manage food and labor costs, train and mentor the back-of-house team, and influence the guest perception of our cuisine with consistent, high-quality execution.

This role demands strong leadership, passion for hospitality, and a commitment to excellence in service and culinary creativity.

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.

Responsibilities

• Design, prepare, and update all three 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.
• 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.
• 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.

Skills

Executive leadership

Menu design

Training and mentoring

English communication

Education

High School Diploma / GED

Culinary degree or certificate preferred

Job description

The Durham Hotel is seeking an Executive Chef to lead all culinary programs across our Coffee Bar, The Roof, catering and private dining spaces.

You will establish menu standards, manage food and labor costs, train and mentor the back-of-house team, and influence the guest perception of our cuisine with consistent, high-quality execution.

This role demands strong leadership, passion for hospitality, and a commitment to excellence in service and culinary creativity.