Executive Chef 3 | Campus Dining | $61K-$70K Full-Time | On-Site | Johnson City, TN Sunday - Thursda

Executive Chef 3
Full-Time | On-Site | Johnson City, TN
Sunday - Thursday (12 pm - 10 pm)

Dana Gudermuth
Senior Recruiter | Heartline Staffing
Call or Text: (314) 526-0706
Email: [email protected]

Prefer a confidential conversation instead of applying? Call or text Dana directly at (314) 526-0706.

Heartline Staffing is recruiting an experienced Executive Chef 3 to provide culinary leadership within a large, high-volume campus dining operation. This role is responsible for menu planning, culinary program execution, staff management and training, catering, food and labor cost management, and food safety programs.

POSITION OVERVIEW
• Provide culinary leadership within a large-sized unit
• Lead menu planning, program execution, staff management, and training
• Work directly with internal and external clients to manage the catering process from beginning through execution
• Implement and coordinate the culinary function
• Direct and train cooks and utility workers
• Ensure food preparation and production meets operational standards
• Manage catering and retail areas
• Drive customer and client satisfaction
• Manage food and labor costs
• Manage food and physical safety programs

ROLE
• Ensure culinary standards, including recipe compliance and food quality, are implemented
• Maintain working knowledge of automated food inventory, ordering, production, and management systems
• Implement these systems and ensure ongoing compliance across campus
• Oversee concept development and menu design
• Support implementation of new culinary concepts
• Drive innovation and excellence in the dining program to meet diverse needs and tastes
• Promote customer loyalty and brand image
• Diagnose customer needs and recommend appropriate products or services

LEADERSHIP
• Lead a large team through strong communication and hands-on training
• Provide direction and support to culinary staff, key personnel, catering staff, and management
• Manage conflicting priorities while maintaining attention to detail and task focus

COMPENSATION
$61,000-$70,000

RELOCATION
Relocation assistance is available.

BENEFITS
Benefits information is not provided in the source.

Requirements
• Bachelor's Degree or equivalent experience REQUIRED
• 3 years of management experience REQUIRED
• 3 years of work experience in food or culinary services, including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. REQUIRED
• Experience managing food and labor costs REQUIRED
• HACCP training skills REQUIRED
• Strong computer skills REQUIRED
• Strong leadership and communication skills REQUIRED
• Experience leading and training culinary staff REQUIRED

Preferred
• Additional experience with menu planning, program execution, catering management, food cost management, labor cost management, financial management, automated food inventory systems, ordering systems, production management systems, recipe compliance, food quality management, and concept development is supported by the source.

Not ready to formally apply? That's completely fine. Many culinary professionals prefer a confidential conversation first.
Call or text Dana directly at (314) 526-0706.
Email: [email protected]