Executive Chef

Executive Chef Rocky Top Catering – UNC Chapel Hill Salary range: $100,000 – $115,000 + performance-based bonus Rocky Top Catering is seeking a highly accomplished Executive Chef to lead culinary operations at UNC Chapel Hill. This role is responsible for driving culinary excellence across high-volume athletic dining, premium hospitality spaces, and large-scale catering operations. This is a senior leadership position requiring a strategic operator who can balance high-level oversight with hands-on execution, while developing strong teams and delivering a consistently exceptional guest experience. Key Responsibilities Leadership and Culture Provide strategic leadership for all culinary operations across multiple service areas Build, mentor, and retain high-performing culinary teams, including sous chefs and kitchen leadership Establish a culture of accountability, professionalism, and continuous improvement Partner with operations and front-of-house leadership to ensure alignment and execution Culinary Excellence and Execution Oversee all food production, ensuring consistency, quality, and presentation at the highest level Lead execution of large-scale events, game day operations, and premium dining experiences Drive menu development that aligns with client expectations, brand standards, and operational efficiency Maintain rigorous food safety and sanitation standards Operational and Financial Leadership Own kitchen financial performance, including food cost, labor management, and overall budget accountability Manage purchasing, vendor relationships, and inventory control to optimize margins Implement systems and processes that improve efficiency, reduce waste, and support scalability Utilize data and reporting to inform decision-making and operational improvements Planning and Collaboration Collaborate closely with sales, operations, and venue leadership to execute events at a high level Translate event needs into clear culinary execution plans for the team Anticipate operational challenges and proactively implement solutions Qualifications Minimum of 7–10 years of progressive culinary leadership experience, including experience as an Executive Chef or Senior Sous Chef Proven experience in high-volume, multi-outlet, or catering environments Strong financial acumen with experience managing budgets, food cost, and labor Demonstrated ability to lead and develop teams in a fast-paced environment Highly organized with strong administrative and operational capabilities Excellent communication and leadership presence Experience with large-scale event execution and premium hospitality environments preferred Additional Requirements Ability to work a flexible schedule including nights, weekends, and game days Ability to lead during peak periods with long hours and high operational demand Why Join Us This is a unique opportunity to lead culinary operations within a dynamic and high-profile environment. The role offers the chance to shape a strong culinary team, influence large-scale operations, and make a meaningful impact on both the guest experience and overall business performance.

Created: 2026-04-01