Executive Chef 3

Job Title: Executive Chef Salary: $61,000 - $70,000 Location: Johnson City, Tennessee 37604 Employment type: Hospitality Work Experience: Mid-senior Relocation Assistance: Yes Job Description 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). Our Client is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU), 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. ETSU Dining Services, managed by our Client, 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. Responsibilities Provides culinary leadership within a large 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. Implements and coordinates the culinary function. Directs and trains cooks and utility workers. Ensures food preparation & production meets operational standards. Manages catering & retail areas. Provides customer & client satisfaction. Manages financial aspects including food cost & labor management. Manages food & physical safety programs. Ensures compliance with recipe standards and food quality. Has working knowledge of automated food inventory, ordering, production, and management systems. Oversees concept development, menu design, and implementation of new culinary concepts. Drives innovation and excellence in the university’s dining program to meet diverse needs and tastes. Promotes customer loyalty and brand image, diagnoses customer needs, and recommends appropriate products or services. Must-Haves Exemplary communication skills with the ability to lead a large team. Strong organizational skills – detail-oriented and task-focused; able to manage conflicting priorities. Strong leadership skills and hands-on training approach with effective communication with culinary staff, key personnel, catering staff, and management team. Experience successfully managing food and labor costs, strong computer skills, and HACCP training skills. Required Skills: Automated food inventory ... Catering management +16 Education: Bachelor’s degree. #J-18808-Ljbffr