EXECUTIVE CHEF-Residential Dining - Emory University
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $95,000.00
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Bon Appetit Management Company is a distinguished restaurant company specializing in contract food service. Renowned for its commitment to great food and outstanding service, Bon Appetit operates beyond traditional corporate culinary models by giving its managers and chefs the creative freedom to innovate rather than rely on standardized recipes or central commissaries. This approach empowers culinary professionals to stay current with evolving food trends and bring inventive dining experiences to life in various locations. The company is dedicated to staff growth and encourages employees to experiment, learn, and advance their culinary skills within a dynamic and rapidly expanding organization that provides numerous exciting career opportunities across diverse accounts. Being part of Bon Appetit means working in a supportive environment that values creativity, quality, and operational excellence.
The Executive Chef position at Emory University’s Residential Dining, offered by Bon Appetit, is a full-time role with a competitive annual salary range of $85,000 to $95,000. This role is pivotal in shaping the culinary vision and operational management of the campus’s residential dining program. The Executive Chef leads the charge in delivering exceptional food quality, ensuring a seamless dining experience for students, faculty, staff, and guests. The responsibilities extend from menu development, emphasizing seasonal and trend-driven offerings that cater to diverse dietary preferences, to leading and mentoring a high-performing team of culinary professionals. The Executive Chef also oversees food safety, sanitation, and HACCP compliance, guaranteeing that all food operations meet rigorous health standards. Additionally, this role includes managing food production and catering operations efficiently while keeping costs in check through strategic purchasing, inventory management, and waste reduction. Moreover, collaboration is key in this position, requiring partnership with campus leadership, marketing, and nutrition teams to innovate menu concepts and cook up memorable culinary events. The Executive Chef fosters a positive, inclusive kitchen culture that prioritizes teamwork, continuous improvement, and operational excellence to maintain a superior dining environment on campus.
The Executive Chef position at Emory University’s Residential Dining, offered by Bon Appetit, is a full-time role with a competitive annual salary range of $85,000 to $95,000. This role is pivotal in shaping the culinary vision and operational management of the campus’s residential dining program. The Executive Chef leads the charge in delivering exceptional food quality, ensuring a seamless dining experience for students, faculty, staff, and guests. The responsibilities extend from menu development, emphasizing seasonal and trend-driven offerings that cater to diverse dietary preferences, to leading and mentoring a high-performing team of culinary professionals. The Executive Chef also oversees food safety, sanitation, and HACCP compliance, guaranteeing that all food operations meet rigorous health standards. Additionally, this role includes managing food production and catering operations efficiently while keeping costs in check through strategic purchasing, inventory management, and waste reduction. Moreover, collaboration is key in this position, requiring partnership with campus leadership, marketing, and nutrition teams to innovate menu concepts and cook up memorable culinary events. The Executive Chef fosters a positive, inclusive kitchen culture that prioritizes teamwork, continuous improvement, and operational excellence to maintain a superior dining environment on campus.
Job Requirements
- Culinary degree or equivalent professional culinary training preferred
- Minimum five years of experience in culinary leadership roles within high-volume foodservice environments
- Experience managing large-scale production in higher education healthcare hospitality or corporate dining settings
- Strong knowledge of food safety sanitation and HACCP standards
- Demonstrated ability to manage food labor costs and budgets effectively
- Excellent leadership communication and team development skills
- Ability to work collaboratively with diverse teams and campus stakeholders
Job Qualifications
- Culinary degree or equivalent professional culinary training preferred
- Five or more years of progressive culinary leadership experience in a high-volume foodservice environment
- Experience overseeing large-scale production in higher education healthcare hospitality corporate dining or a similarly complex operation
- Strong background in catering special events and multiple dining concepts
- Demonstrated success managing food and labor costs purchasing inventory and budgeting
- Thorough knowledge of HACCP food safety and sanitation standards
- Proven ability to recruit develop and retain culinary talent while building an engaged team culture
- Passion for culinary innovation exceptional guest experiences and continuous professional growth
Job Duties
- Provide leadership and direction for all culinary operations ensuring exceptional food quality consistency and presentation
- Develop seasonal menus and innovative recipes that reflect current culinary trends while meeting the diverse dietary needs of the Emory community
- Lead coach and develop a high-performing culinary team through training mentoring and performance management
- Oversee high-volume food production and catering operations ensuring efficient execution and outstanding guest satisfaction
- Manage food labor and operating costs through effective purchasing inventory management forecasting and waste reduction initiatives
- Ensure compliance with all food safety sanitation HACCP and workplace safety standards
- Partner with dining leadership marketing and nutrition teams to introduce new menu concepts culinary events and campus dining initiatives
- Maintain strong relationships with vendors and suppliers while ensuring product quality and cost effectiveness
- Promote a positive inclusive and collaborative kitchen culture focused on continuous improvement and operational excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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