Job Description

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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