Job Description

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.

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