UNC Executive Chef

Rocky Top Catering is an established catering service provider operating within the vibrant and dynamic campus of the University of North Carolina at Chapel Hill (UNC Chapel Hill). Known for its high-quality culinary offerings, Rocky Top Catering services a diverse client base ranging from institutional dining to premium stadium hospitality. The company prides itself on its commitment to excellence, from-scratch cooking, and delivering exceptional catering experiences in high-profile, fast-paced environments. Their operations extend across multiple venues including athletic dining halls, luxury suites, corporate events, and upscale on- and off-site catering functions. With a strong emphasis on professionalism, innovation, and building lasting client relationships, Rocky Top Catering has become a trusted name in university catering and hospitality.

The role of Executive Chef at Rocky Top Catering is a flagship leadership position that demands expertise, creativity, and strong operational acumen. Reporting directly to the Culinary Director, the Executive Chef will be a vital ambassador for the company’s brand, embodying its values in every aspect of culinary execution and team management. This role offers a challenging and rewarding opportunity for a high-energy, proven culinary professional to oversee and elevate all kitchen operations in a complex, high-volume setting.

The Executive Chef will manage diverse culinary services supporting stadium-wide events including athletic dining, luxury suites, premium stadium hospitality, corporate drop-off catering, and exquisite large-scale events both on and off the UNC Chapel Hill campus. This multifaceted role requires a leader who is both firm and decisive on the floor, capable of maintaining high standards of food quality, safety, and presentation, and who is also approachable, flexible, and supportive when mentoring and developing culinary teams.

The role includes not only hands-on kitchen leadership but also significant administrative responsibilities such as menu development, costing, labor management, ordering, inventory control, and budgeting. The successful candidate will work closely with the Culinary Director and other operations leaders to align culinary strategies with overall business goals, ensuring exceptional client service and operational excellence. Flexibility is essential as the schedule includes nights, weekends, and some holidays, with a need to manage multiple concurrent events smoothly within tight logistical constraints. The salary range offered for this full-time position is between $95,000 and $110,000, commensurate with experience, reflecting the senior-level responsibilities and expectations of the role.