Executive Chef (University)

Role Overview:

• Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.
• Schedule: Sunday - Thursday (12 pm - 10 pm)
• The company is seeking an Executive Chef in Johnson City, TN. The University located in Johnson City, TN, is a dynamic public institution serving thousands of students, faculty, staff, and visitors across a vibrant and rapidly growing campus. University Dining Services, managed by a company, is a large, multi-unit operation, featuring resident dining, national brands, local concepts, concessions, and catering/VIP services. The Executive Chef plays a critical leadership role in shaping culinary excellence across this diverse and high-impact program.

Position Summary:

• Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
• Key Duties
• Implements & coordinates the culinary function.
• Directs & trains cooks & utility workers.
• Ensures food preparation & production meets operational standards.
• Manages catering & retail areas.
• Customer & Client satisfaction.
• Financial management to include food cost & labor management.
• Manages food & physical safety programs.

What You'll Do:

• Ensure the company's Culinary standards, including recipe compliance and food quality, are implemented;
• Have a working knowledge of automated food inventory, ordering, production, and management systems;
• Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;
• Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;
• Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services.

What You Bring:

• Exemplary communication skills with the ability to lead a large team;
• Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
• Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
• Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills

Minimum Qualifications & Requirements:

• Minimum Education Requirement - Bachelor’s Degree or equivalent experience
• Minimum Management Experience - 3 years
• Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

#Menu_Planning #Program_Execution #Staff_Management #Staff_Training #Catering_Management #Food_Cost_Management #Labor_Cost_Management #Financial_Management #Food_Inventory_Systems #Ordering_Systems #Production_Management #Recipe_Compliance #Food_Quality_Management #Concept_Development #Menu_Design #HACCP #Customer_Satisfaction

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• 401(k) matching

Application Question(s):

• Shift / Schedule: Sunday – Thursday, 12:00 PM – 10:00 PM

Experience:

• food or culinary services management : 3 years (Required)
• managing food and labor costs,: 1 year (Required)
• restaurants, fast food, vending, catering, institutional: 1 year (Required)
• managing catering operations: 1 year (Required)
• food inventory, ordering, production, and management : 1 year (Required)

Work Location: On the road

Salary : $60,000 - $70,000