Executive Chef

mcm; Independence (TN); On-site; USD 55,800 - 68,200; Full time

Job summary

Metz Culinary Management is seeking a talented Executive Chef for King University in Bristol, TN, who is passionate about food and service. The Executive Chef will lead kitchen operations, ensuring top-notch culinary presentations and an enjoyable team culture.

The ideal candidate will have at least 3-5 years of supervisory experience in a high-volume, multi-outlet environment. Strong communication skills and culinary expertise are essential for this role, along with a culinary degree preferred.

Qualifications

• 3-5+ years in a supervisory role as Sous Chef or Executive Chef.
• Experience in institutional facility or multi-outlet environments.
• Knowledge of menu implementation and presentation.
• Strong leadership and mentorship abilities.

Responsibilities

• Oversee kitchen operations and manage culinary staff.
• Create and implement diverse menus with stunning presentations.
• Foster a culture of fun and creativity within the team.

Skills

Executive Chef experience

Sous Chef experience

High Volume background

Impeccable communication skills

Strong restaurant management knowledge

Strong catering experience

Education

Culinary degree

Job description

Position Title: Executive Chef

Location: King University, Bristol, TN

Salary: 62K

Metz Culinary Management is growing and we have an opening for a Rock Star Executive Chef who shares our passion for Food, Service, and Leadership. We are seeking a Culinary Leader with a passion for Food, Service, and AMAZING Presentations. Our Executive Chef must have a mentoring management style creating a culture of fun, creativity and growth. If you have the culinary chops and passion for current, trending and diverse menus, and are ready to hit the ground running in a fast paced, high volume setting, we would like to hear from you!

Must have Executive and/or Sous Chef experience in an institution style, multi-outlet setting such as Hospital, School, College, Senior Living or Corporate Dining setting. Requirements:

• 3-5+ Years in a supervisory experience as Sous Chef or Executive Chef
• High Volume background
• Institutional facility or multi-outlet experience preferred
• Impeccable communication skills
• Strong restaurant management knowledge
• Thorough knowledge of menu implementation with stunning presentation ideas
• Strong catering experience
• Culinary degree strongly preferred