Head Chef - Catering

Head Chef - Catering

The Head Chef - Catering for the Statesboro Campus supports the General Manager of Catering in leading all culinary operations for campus catering services. This position oversees the planning, preparation, and execution of high-quality food production for events of all sizes, supervises culinary staff, and ensures exceptional standards for food quality, presentation, sanitation, and customer service. The Head Chef is responsible for maintaining efficient kitchen operations, supporting menu development, managing production and inventory, and fostering a culture of teamwork, innovation, and excellence while delivering memorable catering experiences for the campus community and its guests.

Lead all culinary operations for university catering, premium football suite and cabana hospitality, athletic meals, and special events, ensuring exceptional food quality, presentation, and execution Collaborate with event planners and clients to develop customized menus and successfully execute catered events from planning through service Manage catering inventory, purchasing, receiving, production planning, and food cost controls to maximize efficiency and minimize waste Serve as the lead chef during high-profile campus and athletic events, overseeing production timelines, staffing, and operational excellence Utilize university-approved technology for menu planning, forecasting, recipe management, ordering, inventory control, and continuous improvement of catering operations Supervise, schedule, train, and mentor catering culinary staff while maintaining high standards for food safety, sanitation, and customer service

Educational Requirements Degree in Hotel/Restaurant Administration or Culinary Management and 4 years of experience OR a high school diploma/GED with 5 years of work-related experience in a high-volume operation, including 2 years of supervisory experience Experience in food service, banquets, hospitality, or event management

Additional Preferred Qualifications Advanced certifications (e.g., ServSafe, ACF Certified Chef de Cuisine, or equivalent) Preferred Educational Qualifications Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field Preferred Experience Formal culinary apprenticeship or completion of an accredited culinary training program 5+ years of progressive experience in culinary operations, with at least 3 years in a supervisory or leadership role

$22.36 - $25.16 per hour This is a non-exempt position paid on a biweekly basis.

Resume Cover Letter Two (2) Professional References

ABILITIES Consistently exhibit engaging customer service Ability to support various constituencies served by the University Proven proficiency with computers including Microsoft Office, Google, and/or applications as required for specific position Excellent organizational, communication, and problem-solving abilities KNOWLEDGE Adhere to University policies and procedures to meet Institutional goals and support University's mission for student success SKILLS Effective communication (verbal and written), organizational and human relations skills Strong leadership and team management skills

November 18, 2026 Application review may begin as early as October 12, 2026.

University of North Georgia