Executive Catering Chef

NC State University is a prestigious public research university located in Raleigh, North Carolina, widely recognized for its commitment to academic excellence, innovation, and community engagement. As a leader in education, research, and public service, NC State University supports a diverse and dynamic environment for students, faculty, and staff. One of its integral divisions, Campus Enterprises, oversees the university's retail and hospitality operations, including NC State Dining, NC State Stores, the Lonnie Poole Golf Course, NC State Student Centers, and the One Card Office. Campus Enterprises aims for service excellence, providing value and enriching the student experience to support their academic success and campus life.

NC State Dining is a major component of the Campus Enterprises division and provides extensive food services across the university campus. The department operates an impressive network of dining facilities including ten cafes, three food courts, six dining halls, four markets, a restaurant, vending services, a nutritional counseling service, and a catering department. Employing approximately 1,000 temporary and student employees alongside around 180 permanent staff, NC State Dining is dedicated to delivering high-quality food service and enhancing the nutritional and social experience of students, faculty, and staff.

The Executive Catering Chef role at NC State Dining is a pivotal leadership position responsible for guiding and managing a $4 million catering operation and overseeing retail food production at the Talley Student Union, one of the busiest hubs on campus. This full-time, 12-month recurring position with an anticipated salary range of $81,000 to $84,327 offers a unique opportunity for a culinary professional who combines exceptional creative and managerial skills. The role demands a visionary leader who can fuse culinary artistry with operational excellence, crafting menus that appeal to a wide array of tastes while maintaining meticulous attention to quality and presentation, especially for high-profile and VIP events such as Chancellor’s dinners.

In this role, the Executive Catering Chef will be responsible for developing innovative, tested, and standardized menus that incorporate modern food trends and enhance the campus dining experience. Utilizing food production software like NetMenu, this position ensures precise forecasting, recipe management, and streamlined production scheduling to meet large-scale and just-in-time culinary demands. Beyond artistry, the role requires lead-by-example kitchen leadership, including directing and mentoring a diverse back-of-house team comprising unit chefs, sous chefs, and cooks. Effective management of food and labor costs, inventory control, procurement, and budget adherence is essential to maintain financial goals without compromising quality.

This role also emphasizes fostering a culture of growth and collaboration within the team by leading hiring, onboarding, and continuous professional development efforts. Maintaining rigorous kitchen safety and sanitation standards, aligned with ServSafe and local health department guidelines, is another priority, ensuring a Grade A rating for cleanliness and safety. Collaboration with front-of-house teams, nutritionists, and campus partners is critical to customizing catering events, resolving issues promptly, and providing exceptional, client-centric service.

The Executive Catering Chef position requires a seasoned culinary leader who is equally adept in large-scale catering production and fine-dining execution, with a passion for coaching and developing kitchen teams. This role calls for an organized leader capable of juggling culinary creativity and detailed administrative tasks including budget management, scheduling, and cross-department communication. Candidates with culinary management experience in high-volume food service environments, especially within college or university settings, and certifications such as Certified Executive Chef (CEC) are strongly preferred.

Working hours are variable and may include evenings and weekends, reflecting the dynamic nature of catering and campus dining operations. NC State University offers an array of attractive benefits including medical, dental, and vision insurance, retirement programs, paid time off, holiday leave, tuition assistance, and wellness programs to promote work-life balance. This opportunity invites talented culinary professionals to join a thriving wolfpack community committed to service excellence, innovation, and enriching the university experience.