Executive Chef | $61K–$70K

Purple Cow Recruiting • Johnson City, TX

6d • $61,000 - $70,000 • Onsite

About The Position

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. The position works Sunday through Thursday, 12:00 PM–10:00 PM. The Executive Chef will lead culinary operations within a large, high-volume foodservice environment, manage food production, culinary execution, staff training, and day-to-day operational standards. This role will oversee catering operations from planning through execution, manage food and labor costs, budgets, and operational performance, and support menu development, culinary concepts, recipe compliance, and food quality standards. The position requires implementing and maintaining automated food inventory, ordering, production, and management systems, and leading and developing culinary employees while maintaining food and physical safety standards.

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

Nice To Haves

• 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

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

• Medical, dental, vision care, and wellness programs
• 401(k) plan with matching contributions
• Paid time off and company holidays
• Career growth opportunities
• Tuition reimbursement
• Relocation assistance available for qualified candidates who advance in the process

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree