Executive Chef 3

Role Overview

• 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 - Thursday (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.

Shift / Schedule Sunday – Thursday, 12:00 PM – 10:00 PM

Additional Information

• Shift / Schedule: Sunday – Thursday, 12:00 PM – 10:00 PM
• Compensation: $56,300 – $75,000 base; target $70K. No bonus.
• Relocation: Available; specific amount discussed after initial screen for candidates who advance in the process
• Reporting / Scope: Large-unit culinary leadership role within a multi-unit university dining operation
• What We Offer
• Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement
• More extensive information is provided to new employees upon hire.

• Minimum Education Requirement - Bachelor’s Degree or equivalent experience
• Minimum Management Experience - 3 years
• Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

What You Bring

• 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

Must Have

• Minimum 3 years of management experience in food or culinary services
• Demonstrated experience managing food and labor costs, including P&L and budget management
• Minimum 3 years of functional experience in food or culinary services (restaurants, fast food, vending, catering, institutional, or similar)
• Experience managing catering operations from planning through execution
• Working knowledge of automated food inventory, ordering, production, and management systems