Location:

Johnson City, TN 37604

Work Arrangement:

On site

Experience Level:

Mid-senior Experience Required:

3

Years Education:

Bachelor's degree

Job Function:

Management Industry:

Hospitality Compensation:

$61,000 - $70,000

Relocation Assistance:

Yes Visa Sponsorship:

No Total Position:

1 Role Overview We are seeking an Executive Chef at ETSU in Johnson City, TN. This role provides culinary leadership across a large, multi-unit university dining operation, including resident dining, retail, catering, concessions, and VIP services.

Schedule:

Sunday - Thursday, 12 PM - 10 PM Key Responsibilities Lead and coordinate culinary operations, menu planning, and program execution. Direct, train, and develop cooks and utility staff. Ensure food preparation, production, quality, and recipe standards are consistently met. Oversee catering and retail culinary operations. Drive culinary innovation, menu development, and new concept implementation. Manage customer and client satisfaction. Manage food and labor costs and support financial performance. Implement food safety, physical safety, and HACCP programs. Utilize food inventory, ordering, production, and management systems. Lead a large culinary team and collaborate with catering and management teams. Qualifications Bachelor's degree or equivalent experience. 3+ years of management experience in food or culinary services. 3+ years of experience in restaurants, catering, institutional dining, or a similar food-service environment. Strong leadership, communication, organizational, and team-management skills. Experience managing food and labor costs. Strong computer skills and knowledge of food management systems. HACCP training and food safety knowledge. Ability to work effectively in a high-volume, fast-paced environment.

Pay:

$60,000.00 - $70,000.00 per year Application Question(s): Please elaborate on your experience managing food and labor costs — what P&L or budget responsibilities you held, and what was the scale of the operation you managed? Please elaborate on your experience managing catering operations — what was your involvement from planning through execution, and what volume or scope did you oversee? Please elaborate on your experience leading culinary teams in a high-volume environment — how large were the team you supervised, and what did your management structure look like? Please elaborate on your experience with automated food inventory, ordering, or production management systems — which platforms have you worked with, and what was your role in implementation or compliance? Please elaborate on your experience with menu development and culinary concept implementation — have you overseen menu design or the rollout of new dining concepts in a multi-outlet or institutional setting? This position requires an onsite schedule of Sunday-Thursday, 12:00 PM-10:00 PM. Can you confirm full availability and commitment to this schedule? Please provide the link to your LinkedIn profile. What is your desired total compensation? Where are you located? Are you legally authorized to work in the US for any employer? Will you now or in the future require immigration sponsorship for work authorization (for example, H-1B status)?

Work Location:

In person