Job Details

Executive Chef

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 (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.

Must-Have's:

- Exemplary communication skills with the ability to lead a large team;

- Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities

- Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team

- Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills