Executive Chef 3

JOB DESCRIPTION

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.
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
Minimum Qualifications & Requirements:
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.