Executive Chef — Campus Dining Leader & Menu Innovator

head\\-huntress.com; Johnson City (TN); Vor Ort; USD 70.000 - 100.000; Vollzeit

Zusammenfassung

East Tennessee State University (ETSU) Dining Services seeks an Executive Chef to provide culinary leadership across a large unit, directing menu planning, program execution and staff development. You will work with internal and external clients on catering, retail operations, and safety/compliance across campus dining programs.

Schedule: Sunday–Thursday, 12 pm–10 pm. You will drive culinary excellence, oversee production, cost control, and staff training to deliver exceptional campus dining

Qualifikationen

• Excellent communication and leadership skills.
• Proven ability to manage large teams and coordinate diverse operations.
• Strong organizational skills with attention to detail and priorities.
• Experience controlling food and labor costs in a high-volume setting.
• Hands-on approach to staff training and development.
• Knowledge of HACCP and food safety standards.

Aufgaben

• Lead culinary function across a large unit, including menu planning and program execution.
• Direct and train cooks and utility staff; ensure food quality and production standards.
• Oversee catering and retail operations; manage client relationships and satisfaction.
• Monitor food costs, labor, safety programs, and inventory systems.
• Drive concept development, menu design and implementation of new culinary concepts.

Kenntnisse

Leadership

Communication

Organizational skills

Staff training

Menu design

Budgeting / food cost control

HACCP training

Jobbeschreibung

East Tennessee State University (ETSU) Dining Services seeks an Executive Chef to provide culinary leadership across a large unit, directing menu planning, program execution and staff development. You will work with internal and external clients on catering, retail operations, and safety/compliance across campus dining programs.

Schedule: Sunday–Thursday, 12 pm–10 pm. You will drive culinary excellence, oversee production, cost control, and staff training to deliver exceptional campus dining