Education Jobs in North Carolina

Senior Executive Chef

Salary: $95,000–$105,000 | Relocation Assistance Available

An established, high-volume dining operation is seeking an accomplished Senior Executive Chef to lead culinary operations across multiple dining venues, including two dining halls, quick-service concepts, banquets, and catering events.

This is an exciting opportunity for a proven culinary leader who thrives in a diverse, fast-paced environment and enjoys developing teams, creating menus, and delivering consistent food quality across multiple outlets. The ideal candidate will bring strong operational discipline, financial awareness, and the ability to balance culinary creativity with large-scale execution.

Key Responsibilities

• Lead, train, mentor, and develop a culinary team of 50+ employees, including 8–10 direct reports.
• Oversee daily kitchen operations across two dining halls, quick-service dining, banquets, and catering.
• Recruit, hire, coach, and evaluate kitchen personnel while maintaining accountability and performance standards.
• Build strong relationships with existing vendors and establish partnerships with new suppliers.
• Forecast food consumption, manage purchasing, and oversee food requisitions.
• Develop recipes and standardize production methods to ensure consistency, quality, and efficiency.
• Establish food presentation techniques and culinary quality standards across all operations.
• Create, plan, and price menus while balancing creativity, customer expectations, and cost controls.
• Monitor food and labor costs and support overall financial performance.
• Coordinate special catering events and provide culinary demonstrations or instruction as needed.
• Maintain a strategic leadership presence, with limited hands-on cooking responsibilities of approximately 20% or less.

Qualifications

• 8+ years of culinary industry and management experience.
• Demonstrated ability to lead and develop diverse culinary teams.
• Strong background in menu development, recipe standardization, and menu pricing.
• Experience managing food and labor costs.
• Excellent vendor relationship, purchasing, and inventory management skills.
• Strong communication and customer-service orientation.
• Proficiency with Microsoft Office, production systems, and inventory management technology.
• P&L accountability and/or contract-managed food service experience preferred.
• Demonstration cooking experience preferred.

Compensation & Benefits

• Salary: $95,000–$105,000 annually.
• Medical, dental, and vision benefits.
• 401(k).
• Relocation assistance available.

Ideal Candidate

The ideal candidate is a strategic, hands-on culinary leader who can manage complex, multi-outlet operations while developing strong leaders beneath them. This individual understands large-scale food service, values consistency and quality, and brings the financial and operational discipline needed to deliver an exceptional dining experience across a diverse range of venues.

Pay: $95,000.00 - $105,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Relocation assistance
• Vision insurance

Work Location: In person