Executive Catering Chef

About the role

NC State Dining is seeking a visionary, high-energy Executive Catering Chef to steer our thriving $4M catering operation and oversee retail food production at the bustling Talley Student Union.

In this dynamic administrative and culinary leadership role, you will balance creative artistry with operational excellence—crafting everything from daily retail favorites to high-profile, VIP events like the Chancellor’s dinners.

Responsibilities

• Culinary Artistry & Innovation
• Develop, test, and standardize innovative menus and recipes that incorporate modern food trends and elevate the campus dining experience.
• Oversee high-volume production while maintaining fine-dining execution, technical precision ("just-in-time" production), and visually stunning plating for VIP events.
• Utilize industry software (NetMenu) to manage recipes, forecast accurately, and streamline production schedules.
• Kitchen Leadership & Operations
• Direct, schedule, and mentor a talented Back-of-House (BOH) team, including the unit chef, sous chefs, and cooks.
• Manage labor and food costs to hit financial targets, overseeing inventory, procurement, and budget planning without sacrificing quality.
• Lead the hiring, onboarding, and continuous professional development of kitchen staff, building a collaborative, growth-oriented workplace culture.
• Gold-Standard Safety & Customer Service
• Maintain Excellence: Ensure the kitchen consistently achieves a Grade A sanitation rating (95% or better) in alignment with ServSafe and Wake County Health Department guidelines.
• Client-Centric Focus: Partner closely with Front-of-House (FOH) teams, nutritionists, and campus partners to customize events, resolve issues quickly, and deliver exceptional customer service.

Qualifications

• Minimum Education and Experience:
• Bachelor’s degree in Dietetics, Home Economics, Hospitality Management, or a related field plus one year of food management experience;
• OR an Associate’s degree in a related field plus three years of food management experience;
• OR an equivalent combination of training and experience.
• Other Required Qualifications:
• N/A
• Preferred Qualifications:
• A Bachelor’s degree in Culinary Arts;
• Five or more years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment;
• Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC);
• Previous experience as an Executive Chef;
• Previous experience with a computer food production program such as NetMenu;
• Three to five years management experience (planning, forecasting, ordering, budgeting);
• Three to five years of supervisory experience.

Other Responsibilities

• Other duties as assigned.

Benefits

Wolfpack Perks and Benefits: As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: Medical, Dental, and Vision Flexible Spending Account Retirement Programs Disability Plans Life Insurance Accident Plan Paid Time Off and Other Leave Programs 12 Holidays Each Year Tuition and Academic Assistance And so much more!