Unit Executive Chef — Culinary Leadership & Menu Mastery

Georgia Tech; Atlanta (GA); On-site; USD 79,000 - 92,000; Full time

Job summary

Georgia Tech’s Unit Executive Chef leads culinary operations for a dining area, overseeing kitchen staff, food quality, safety, inventory, and cost control across menus and service.

Reporting to Tech Dining, this supervisory role requires five+ years in culinary services, ServSafe certification, a bachelor’s degree or equivalent, and a valid driver’s license; salary reflects budget and experience.

Qualifications

• Bachelor's degree or equivalent
• Current ServSafe Certification or other Georgia approved food safety certification
• Valid Georgia driver's license
• Minimum of five years of experience in culinary services, including multi-venue food service experience, supervisory experience, and menu management system experience
• Management experience within a higher education environment (preferred)

Responsibilities

• Trains and manages kitchen personnel and supervises/coordinates all related culinary activities, ensuring quality, consistency, and adherence to culinary standards
• Estimates food consumption, selects, and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, and responsible for menu planning and meeting budgetary requirements for food costs
• Ensures culinary equipment is properly operated and maintained
• Ensures compliance with sanitation and safety requirements that ensures a safe and sanitary work environment
• Ensures labeling requirements are met and compliance with allergen containment procedures
• Perform other related duties as assigned

Skills

Kitchen management

Leadership

Menu planning

Food safety

Budgeting

Training and mentoring

Education

Bachelor's degree or equivalent

Tools

Microsoft Office

Menu management system

Job description

Georgia Tech’s Unit Executive Chef leads culinary operations for a dining area, overseeing kitchen staff, food quality, safety, inventory, and cost control across menus and service.

Reporting to Tech Dining, this supervisory role requires five+ years in culinary services, ServSafe certification, a bachelor’s degree or equivalent, and a valid driver’s license; salary reflects budget and experience.