Executive Chef | $61K–$70K

Description

Executive Chef | $61K–$70K
Johnson City, TN | On-site | Sunday–Thursday, 12:00 PM–10:00 PM

Yanny Almanzar
Senior Recruiter | Heartline Staffing
Call or Text: 929-523-6975
Email: [email protected]

Prefer a confidential conversation instead of applying? Call or text Yanny directly at 929-523-6975.

Heartline Staffing is recruiting an Executive Chef for an on-site university dining operation in Johnson City, Tennessee. This role provides culinary leadership across a large, multi-unit foodservice environment that includes resident dining, retail concepts, concessions, and catering services.

IMPORTANT SCHEDULE REQUIREMENT: This position works Sunday through Thursday, 12:00 PM–10:00 PM.

POSITION OVERVIEW
• Lead culinary operations within a large, high-volume foodservice environment.
• Manage food production, culinary execution, staff training, and day-to-day operational standards.
• Oversee catering operations from planning through execution.
• Manage food and labor costs, budgets, and operational performance.
• Support menu development, culinary concepts, recipe compliance, and food quality standards.
• Implement and maintain automated food inventory, ordering, production, and management systems.
• Lead and develop culinary employees while maintaining food and physical safety standards.

COMPENSATION
• $61,000–$70,000 annual base salary
• No bonus
• Relocation assistance available for qualified candidates who advance in the process

SCHEDULE
• Sunday–Thursday
• 12:00 PM–10:00 PM
• On-site in Johnson City, TN

KEY RESPONSIBILITIES
• Implement and coordinate the culinary function across the dining operation.
• Direct, train, and support cooks, utility workers, and other culinary employees.
• Ensure food preparation and production meet established operational and quality standards.
• Manage catering and retail foodservice areas.
• Support customer and client satisfaction.
• Manage food costs and labor costs.
• Maintain food safety and physical safety programs.
• Ensure recipe compliance and food-quality standards.
• Oversee automated food inventory, ordering, production, and management systems and maintain ongoing compliance.
• Oversee menu development and implementation of new culinary concepts.
• Support innovation within the dining program based on customer needs and operational goals.

BENEFITS
Benefits may include:
• Medical, dental, vision care, and wellness programs
• 401(k) plan with matching contributions
• Paid time off and company holidays
• Career growth opportunities
• Tuition reimbursement

Requirements

Requirements
• Minimum 3 years of management experience in food or culinary services REQUIRED
• Minimum 3 years of functional experience in food or culinary services REQUIRED
• Bachelor's degree or equivalent experience REQUIRED
• Experience managing food and labor costs, including budget or P&L responsibility REQUIRED
• Experience managing catering operations from planning through execution REQUIRED
• Working knowledge of automated food inventory, ordering, production, and management systems REQUIRED
• Experience leading and developing culinary employees REQUIRED
• Ability to work on-site Sunday–Thursday, 12:00 PM–10:00 PM REQUIRED
• Legal authorization to work in the United States without current or future immigration sponsorship REQUIRED

Preferred
• Experience in a large-unit, multi-outlet, institutional, or high-volume foodservice environment
• University dining experience
• Experience with menu development and culinary concept implementation
• Experience with food safety and HACCP practices

Not ready to formally apply? That's completely fine. Many professionals prefer a confidential conversation first.
Call or text Yanny directly at 929-523-6975.