EXECUTIVE CHEF - Campus Dining - Maryville COLLEGE- MARYVILLE, TN

Compass Group

12d•Onsite

About The Position

FRESH IDEAS is hiring an energetic, growth minded Executive Chef on the campus of MARYVILLE COLLEGE. In this role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Maryville, Tennessee is an easy place to fall in love with—you get the charm of a small town, the beauty of the Smokies, and a surprisingly lively food scene all wrapped into one. Sitting just outside Great Smoky Mountains National Park, it offers quick access to stunning outdoor experiences like Cades Cove’s scenic 11‑mile wildlife loop and hundreds of hiking trails with waterfalls and mountain views, making it a dream spot for anyone who loves nature and weekend adventures. Closer to town, you’ll find peaceful greenways, historic sites, and parks like Bicentennial Greenbelt Park, perfect for walks, picnics, or biking along Pistol Creek. But Maryville isn’t just about the outdoors—its foodie vibe is strong for a town its size, offering everything from upscale dining to casual local gems. You can enjoy farm‑to‑table flavors in a walkable downtown packed with unique eateries and pubs. With farmers markets, brunch spots, breweries, and scenic restaurants, Maryville surprises people with just how vibrant its culinary scene really is.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate