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:

Yanny@heartlinestaffing.com 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 .