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Executive Chef 3

head-huntress.com

Johnson City, TN

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JOB DETAILS
SKILLS
Brand Marketing (Branding), Catering Services, Consumer Branding, Cook Dishes, Cost Control, Customer Satisfaction, Financial Management, Food Production, Food Quality, Food Safety, Food Services, Identify Issues, Leadership, Maintain Compliance, Menu Development, Menu Management, People Management, Process Management, Production Systems, Retail Management, Safety/Work Safety, Staff Training, Team Building
LOCATION
Johnson City, TN
POSTED
2 days ago
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)
  • Sodexo 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 Sodexo, 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 Sodexo 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.

About the Company

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