EXECUTIVE CHEF-Residential Dining - Emory University

About the Role

As the Residential Dining Executive Chef at Emory University, you will lead the culinary vision and daily operations for a dynamic campus dining program in the resident dining hall. This role is responsible for delivering exceptional food quality for the residential dining location 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.

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.
• 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.

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.

Pay

$85,000 - $95,000 / yearly

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ ADD
• Disability Insurance
• Retirement 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
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave