Executive Chef - Emory University

Job Summary

As the Executive Chef at Emory University, you will lead the culinary vision and daily operations for a dynamic campus dining program. This role is responsible for delivering exceptional food quality across residential dining, retail, and catering while fostering a culture of innovation, teamwork, and operational excellence. You will oversee a team of culinary professionals, ensure the highest standards of food safety and sanitation, and partner with campus leadership to create memorable dining experiences for students, faculty, staff, and guests.

Key Responsibilities

• 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.
• Promote a positive, inclusive, and collaborative kitchen culture focused on continuous improvement and operational excellence.

Preferred 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.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retail Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commute Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

About the Role

At Bon Appetit Management Company, we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!