Executive Chef - Mid-Senior Level (Relocation Required to TN)

Position is located in Johnson City, TN (Relocation will be required)

Experience Level: Mid–Senior

Experience Required: 3+ Years

Education Level: Bachelor’s Degree

Job Function: Management

Industry: Hospitality

Total Positions: 1

Relocation Assistance: Yes

Visa Sponsorship: Not Available

Role Overview

This role is ideal for a culinary leader who thrives in a high‑volume, fast‑paced environment and excels at supporting teams, elevating food quality, and driving operational excellence. The Executive Chef oversees a large, multi‑unit dining program that includes residential dining, retail concepts, concessions, and catering services.

Schedule: Sunday–Thursday, 12 PM–10 PM

Position Summary

The Executive Chef provides culinary leadership across a large, diverse operation. Responsibilities include menu planning, culinary program execution, staff training, and oversight of catering from planning through event execution. This role requires strong leadership, creativity, and the ability to maintain high standards across multiple service areas.

Key Responsibilities

• Culinary Operations Leadership — Implement and coordinate all culinary functions, ensuring consistency and quality.
  

• Team Training & Supervision — Direct and train cooks, utility staff, and culinary teams.
  

• Food Quality & Production Standards — Ensure all food preparation meets operational and safety standards.
  

• Catering & Retail Oversight — Manage catering operations and support retail food service areas.
  

• Client & Customer Satisfaction — Maintain strong relationships and deliver exceptional service.
  

• Financial Management — Monitor food and labor costs and adjust operations to meet budget goals.
  

• Safety & Compliance — Manage food safety and physical safety programs.
  

What You Will Do

• Ensure culinary standards, recipe compliance, and food quality across all units.
  

• Utilize automated systems for inventory, ordering, production, and management.
  

• Lead menu development, concept creation, and implementation of new culinary programs.
  

• Drive innovation to meet the diverse tastes and needs of the campus community.
  

• Strengthen customer loyalty by identifying needs and recommending appropriate solutions.
  

What You Bring

• Strong communication skills and the ability to lead a large, diverse culinary team.
  

• Excellent organizational skills with a detail‑oriented, task‑focused approach.
  

• Hands‑on leadership style with the ability to train and mentor staff effectively.
  

• Proven success managing food and labor costs, along with strong computer and HACCP skills.
  

Requirements

Minimum Qualifications

• Bachelor’s Degree or equivalent experience.
  

• 3+ years of management experience in culinary or food service operations.
  

• Experience in environments such as restaurants, catering, institutional dining, concessions, or multi‑unit food service programs.
  

Benefits

Medical, dental, and vision insurance

401(k) retirement plan with company match

Paid time off — vacation, sick time, holidays

Tuition reimbursement

Employee assistance program — mental health, counseling, wellness

Professional development & leadership training

Meal benefits or meal allowance

Relocation assistance — for eligible roles

Career advancement pathways — strong internal promotion culture

Life insurance & disability coverage

Flexible spending accounts (FSA) / HS