As an executive chef at Bobbie’s, you will oversee kitchen operations and manage inventory, ensuring cost efficiency without sacrificing quality. You will uphold food safety regulations, including handling and preparation standards. You will also set food service and presentation standards. Among other duties, you will create a menu that accommodates diverse dietary needs, mentoring kitchen staff, and create a team-oriented environment that promotes growth. Responsibilities include the implementation of staff trainings related to cooking techniques, food safety, and service excellence. Additionally, you will collaborate closely with front-of-house managers and staff. You will plan and execute catering for special events and oversee the maintenance of equipment and facilities.

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

Minimum qualifications:      

• 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

Preferred qualifications:      

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

Certificates, licenses, and registrations:  

• ServSafe certificate (federal and local)
• Valid driver’s license
• Acceptance as a SCAD-authorized driver

Travel required:  

• Less than 10%   

Work hours: 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.