Executive Chef

6 days ago

Chapel Hill NC, United States Rocky Top Catering Full time

Executive Chef Rocky Top Catering - UNC Chapel Hill Rocky Top Catering is seeking a high-energy, proven, hands-on Executive Chef to lead culinary operations at our UNC Chapel Hill location. This is a flagship leadership role within a complex, high-volume environment that spans institutional dining, athletics, premium stadium hospitality, and upscale catering. The Executive Chef will report directly to the Culinary Director and serve as a key ambassador for our brand, team, and clients. Position Overview The Executive Chef will oversee all culinary facets of a from-scratch operation supporting stadium-wide events, athletic dining, luxury suites and boxes, corporate drop-off catering, and upscale on- and off-site events. The ideal candidate is operationally sharp, logistically minded, administratively strong, and thrives in fast-paced, high-profile environments. This role requires a leader who is firm and concise on the floor, yet approachable, flexible, and supportive when coaching and mentoring the team. Key Responsibilities Lead and execute all culinary operations for stadium events, premium hospitality, and catering services Plan and execute large-scale events with a logistics-driven, one-month-out mindset, accounting for limited space, time, equipment, and staffing Manage and mentor culinary teams through hands-on leadership, coaching, and development Maintain high standards for food quality, presentation, safety, and sanitation Oversee administrative functions including menu development, costing, labor management, ordering, inventory, and budgeting Collaborate closely with the Culinary Director and operations leadership to align culinary strategy with business goals Serve as a polished, client-facing representative of Rocky Top Catering, building and maintaining strong client and university relationships Support off-site events, large-scale prep at the central commissary kitchen, and other company kitchens as needed Ensure compliance with company policies, nutritional standards (including athletic dietary needs), and food safety regulations Qualifications & Experience Minimum 5 years of Executive Chef experience in large-scale, high-volume operations (stadiums, arenas, large banquet resorts, cruise lines, or similar environments strongly preferred) Multi-unit experience highly desirable Stadium or sports venue experience strongly preferred Proven from-scratch cooking experience Strong business acumen with accountability and ownership mindset Exceptional organizational and multitasking skills Background or working knowledge in nutrition and athletic dietary programs preferred Confident, professional communicator capable of representing the brand at the highest level Schedule & Work Environment Flexible schedule required, including nights, weekends, and some holidays Fast-paced, high-expectation environment with multiple concurrent events Compensation Salary range: $95,000 – $110,000, commensurate with experience

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