Executive Chef - University Dining Services (Multi-Unit Operations)

About the job Executive Chef - University Dining Services (Multi-Unit Operations)

Job Overview

We are seeking an experienced Executive Chef 3 to lead culinary operations within a large, multi-unit university dining program in Johnson City, TN. This role oversees high-volume food production across residential dining, retail concepts, concessions, and catering services supporting students, faculty, staff, and campus guests.

The Executive Chef is responsible for ensuring consistent food quality, operational excellence, financial performance, and strong team leadership in a fast-paced institutional foodservice environment.

Key Responsibilities

• Lead daily culinary operations across multiple dining and catering units
• Ensure consistent execution of recipes, portioning, presentation, and food quality standards
• Oversee menu planning, concept development, and implementation of new culinary programs
• Manage full-cycle catering operations from planning through execution
• Supervise, train, and develop culinary staff, including cooks and utility workers
• Monitor and manage food cost, labor cost, and budget performance (P&L accountability)
• Implement and maintain foodservice systems for inventory, ordering, and production
• Ensure compliance with HACCP standards, food safety regulations, and sanitation policies
• Partner with internal and external stakeholders to ensure strong customer satisfaction
• Drive innovation to meet diverse dining needs across a large campus environment

• Minimum 3 years of culinary management experience in high-volume foodservice operations
• Minimum 3 years of functional experience in foodservice (university dining, hospitality, catering, healthcare, military, multi-unit restaurants, or similar environments)
• Proven experience managing food and labor costs, including budget or P&L responsibility
• Hands-on experience managing catering operations end-to-end
• Working knowledge of automated systems for inventory, ordering, and food production
• Bachelor's degree or equivalent combination of education and experience

• Multi-unit or institutional dining leadership experience (university or large campus preferred)
• Experience in large-scale catering or multi-concept foodservice operations
• Background in improving operational efficiency, food quality, or cost control
• Experience in national brand, hospitality, or large institutional foodservice environments

• Medical, Dental, and Vision Insurance
• 401(k) with company match
• Paid Time Off and Company Holidays
• Career growth and advancement opportunities
• Tuition reimbursement programs
• Wellness and employee support programs
• Additional benefits provided upon hire