Executive Chef - Emory University

Compass Group•Atlanta, GA

1d•$85,000 - $90,000•Onsite

About The Position

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.

Requirements

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.

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.