Executive Chef

Inspiraco; Johnson City (TN); On-site; USD 90,000 - 120,000; Full time

Job summary

Inspiraco in Johnson City, Tennessee, seeks an Executive Chef to provide culinary leadership for a large university dining operation. You will oversee menu planning, production, staff development, food safety, catering, and retail concepts across multiple dining environments.

The role requires strong leadership, strategic menu innovation, and a proven track record in managing food and labor costs, ensuring high standards of quality and service for a diverse campus community.

Qualifications

• Minimum 3 years of management experience in food service or culinary operations.
• Minimum 3 years of functional experience in food or culinary services (restaurants, catering, institutional dining).
• Experience managing food and labor costs, including P&L and budgets.
• Experience managing catering operations from planning through execution.
• Strong knowledge of food safety, HACCP, and sanitation practices.
• Experience with automated inventory, ordering, production systems.

Responsibilities

• Lead and coordinate culinary operations across a large, multi-unit dining program.
• Oversee menu planning, recipe execution, food preparation, and production.
• Direct, coach, and train culinary and utility staff.
• Ensure food quality, presentation, consistency, and operational standards are maintained.
• Oversee catering and retail culinary operations.
• Develop and implement new culinary concepts and innovative menu offerings.
• Support customer and client satisfaction through responsive, high-quality culinary experiences.
• Manage food and labor costs, budgets, and other key financial performance indicators.
• Implement and maintain food safety, sanitation, HACCP, and physical safety programs.
• Oversee the use of automated inventory, ordering, production, and food management systems.
• Identify customer needs and recommend appropriate products, services, and culinary solutions.
• Promote customer loyalty and strengthen the overall dining program and brand experience.
• Partner with management, catering teams, clients, and other key stakeholders to achieve operational goals.

Skills

Culinary leadership

Staff development

Budget management

Food safety HACCP

Menu development

Large-scale production

Communication skills

Job description

Executive Chef

Location: Johnson City, Tennessee
Job Type: Full-Time
Industry: Higher Education / University Dining & Hospitality
Experience Level: Culinary Management

About the Opportunity

We are conducting a search for an experienced Executive Chef to provide culinary leadership within a large, multi-unit university dining operation in Johnson City, Tennessee.

This dynamic campus serves thousands of students, faculty, staff, and visitors and features a diverse operation that includes residential dining, national brands, local concepts, concessions, catering, and VIP services. The Executive Chef will play a critical leadership role in shaping culinary excellence, innovation, food quality, and customer satisfaction across the program.

Position Summary

The Executive Chef provides culinary leadership for a large-scale operation, overseeing menu planning, culinary execution, staff development, food quality, catering, retail operations, and food safety.

This position works closely with internal and external clients and culinary teams to ensure successful planning and execution of dining and catering programs while maintaining high standards for quality, service, financial performance, and operational excellence.

Key Responsibilities

• Lead and coordinate culinary operations across a large, multi-unit dining program.
• Oversee menu planning, recipe execution, food preparation, and production.
• Direct, coach, and train culinary and utility staff.
• Ensure food quality, presentation, consistency, and operational standards are maintained.
• Oversee catering and retail culinary operations.
• Develop and implement new culinary concepts and innovative menu offerings.
• Support customer and client satisfaction through responsive, high-quality culinary experiences.
• Manage food and labor costs, budgets, and other key financial performance indicators.
• Implement and maintain food safety, sanitation, HACCP, and physical safety programs.
• Ensure compliance with established culinary, food quality, and production standards.
• Oversee the use of automated inventory, ordering, production, and food management systems.
• Identify customer needs and recommend appropriate products, services, and culinary solutions.
• Promote customer loyalty and strengthen the overall dining program and brand experience.
• Partner with management, catering teams, clients, and other key stakeholders to achieve operational goals.

What's in It for You

• Lead culinary operations within a high-profile university dining environment.
• Influence menus, concepts, and culinary experiences serving a diverse student and campus community.
• Build and develop a strong culinary team through hands‑on leadership and training.
• Drive innovation and excellence across multiple dining and service environments.
• Have a direct impact on food quality, customer satisfaction, and operational performance.
• Manage important financial, staffing, food safety, and production responsibilities.
• Grow your leadership experience within a complex, multi‑unit hospitality operation.

What You'll Bring

• Proven ability to lead and develop large culinary teams.
• Exemplary communication and interpersonal skills.
• Strong organizational skills with exceptional attention to detail.
• Ability to manage competing priorities in a fast‑paced environment.
• Hands‑on leadership and training experience.
• Strong ability to communicate effectively with culinary staff, catering teams, management, and clients.
• Demonstrated experience managing food and labor costs.
• Strong computer and operational systems skills.
• Knowledge of HACCP, food safety, and sanitation practices.
• Experience with menu development, culinary innovation, and large‑scale food production.

Minimum Requirements

• Minimum of 3 years of management experience in food service or culinary operations.
• Minimum of 3 years of functional experience in food or culinary services, including restaurants, fast food, vending, catering, institutional dining, or similar environments.
• Demonstrated experience managing food and labor costs, including P&L and budget management.
• Experience managing catering operations from planning through execution.
• Working knowledge of automated food inventory, ordering, production, and management systems.
• Strong understanding of food safety, sanitation, and HACCP practices.

Shift 12p-10p