Executive Chef – University Dining & Catering

Schedule: Sunday – Thursday | 12:00 PM – 10:00 PM

Position Overview

We are seeking a skilled and experienced Executive Chef to lead culinary operations within a large, multi-unit university dining program at East Tennessee State University (ETSU) in Johnson City, TN.

This role provides hands-on culinary leadership across resident dining, retail concepts, concessions, and catering services. The Executive Chef is responsible for driving food quality, operational consistency, team development, and financial performance in a high-volume, fast-paced institutional environment.

Key Responsibilities

• Lead daily culinary operations across multiple dining venues within a university campus setting
• Oversee menu planning, recipe execution, and food production standards
• Train, mentor, and supervise culinary teams including cooks and utility staff
• Ensure consistent food quality, presentation, and compliance with operational standards
• Manage end-to-end catering operations including planning, coordination, and execution
• Monitor and control food and labor costs in alignment with budget goals
• Maintain HACCP-based food safety, sanitation, and compliance programs
• Utilize automated systems for inventory, ordering, production, and cost tracking
• Collaborate with campus partners and leadership to enhance customer satisfaction
• Support development of innovative dining concepts tailored to diverse customer needs

Required Qualifications

• Bachelor's degree in Culinary Arts, Hospitality, or related field (or equivalent experience)
• Minimum 3+ years of culinary management experience in food service operations
• Minimum 3+ years of functional culinary experience in high-volume environments such as university dining, healthcare, hospitality, catering, or multi-unit restaurant operations
• Proven experience managing food and labor costs, budgets, or P&L responsibility
• Experience overseeing catering operations from planning through execution
• Working knowledge of inventory, ordering, and production management systems
• Strong leadership and communication skills with experience supervising culinary teams
• Knowledge of HACCP food safety standards and compliance requirements

Preferred Experience

• Large-scale institutional or multi-unit foodservice environments (university, healthcare, corporate dining, military, or hospitality groups)
• Experience leading multi-outlet culinary operations or complex dining programs
• Background in concept development, menu innovation, and high-volume production systems
• Demonstrated success improving operational efficiency, food quality, or cost performance

Core Skills

• Culinary operations management
• High-volume food production
• Menu development and recipe standardization
• Catering operations and event execution
• Food cost and labor cost management
• Team leadership and staff development
• HACCP and food safety compliance
• Inventory and production system management

Benefits

• Medical, Dental, and Vision Insurance
• 401(k) with employer match
• Paid time off and company holidays
• Career advancement and training opportunities
• Tuition reimbursement programs
• Wellness and employee support programs