Executive Chef

As an executive chef at Bobbie’s, you will oversee kitchen operations, manage inventory, ensure cost efficiency, and uphold food safety regulations. You will set food‑service and presentation standards, create menus that accommodate diverse dietary needs, mentor staff, and promote a team‑oriented environment that supports growth.

Responsibilities include implementing staff training on cooking techniques, food safety, and service excellence; collaborating closely with front‑of‑house managers; planning and executing catering for special events; and overseeing maintenance of equipment and facilities.

The ideal candidate has extensive knowledge of dining concepts and restaurant management, excellent communication skills, is comfortable working collaboratively across departments, and exercises independent judgment, discretion, and leadership.

• Proven success as an executive chef or similar role
• Experience supervising kitchen staff and leading and inspiring culinary teams
• Strong background in menu planning, food production, kitchen management, food and plate costs, and dish rotation
• Familiarity with inventory management and cost‑control measures

• At least five years of kitchen management experience in a casual, high‑volume environment

• Serv Safe certificate (federal and local)
• Valid driver’s license
• Acceptance as a SCAD‑authorized driver
• Less than 10%

The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.

ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.

• Executive

• Full‑time

• Education, Other, and Art/Creative

• Higher Education, Food and Beverage Services, and Restaurants