Executive Chef: Lead Culinary Team & Events

Oak View Group; Chapel Hill (NC); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

401(k) with matching

Paid time off

Job summary

Oak View Group's Carolina Club UNC Alumni in Chapel Hill is seeking an Executive Chef to lead the culinary team across venue dining and event operations. You will supervise, train, and mentor staff, manage food preparation, cost control, and compliance with safety standards, while delivering superior guest experiences.

The role requires evenings and weekends, a hands-on leadership style, and a track record of managing high-volume kitchens.

Qualifications

• 5-7 years of kitchen management experience in high-volume settings.
• Professional appearance and presentation.
• Knowledge of MS Word/Excel/Outlook.
• Current food handler's card and alcohol service permit if required by state/local government.
• Ability to obtain sanitation certification.
• Strong prioritization and decision-making skills.

Responsibilities

• Manage, develop, and mentor culinary staff, including hiring and discipline.
• Ensure staff understand workplace expectations; provide training.
• Lead by example to maintain positive, cooperative environment.
• Control food cost via portion controls and inventory management.
• Schedule kitchen staff to control labor costs.
• Oversee menu development and ensure quality and consistency.
• Ensure health, sanitation, safety compliance; maintain records.
• Coordinate kitchen equipment maintenance and event setups.

Skills

Kitchen management

Staff leadership

Budget control

Scheduling

Food safety

MS Word/Excel/Outlook

Problem solving

Tools

MS Word/Excel/Outlook

Job description

Oak View Group's Carolina Club UNC Alumni in Chapel Hill is seeking an Executive Chef to lead the culinary team across venue dining and event operations. You will supervise, train, and mentor staff, manage food preparation, cost control, and compliance with safety standards, while delivering superior guest experiences.

The role requires evenings and weekends, a hands-on leadership style, and a track record of managing high-volume kitchens.