Executive Chef

Creative Dining Services•Jackson, TN

10d•$70,000 - $75,000•Onsite

About The Position

This is an opportunity for a hands-on culinary leader to take an established program and help elevate it to the next level. As the campus culinary expert, you'll oversee culinary operations, lead and develop a talented kitchen team, and ensure consistently high standards for food quality, presentation, nutrition, safety, and service. You'll work closely with the Dining Services leadership team and Union University partners to identify opportunities for innovation, strengthen the culinary experience, and build upon an already established and successful operation. This role is ideal for a chef who is looking for more than their next position and wants to make a lasting impact on a community and grow with a long-term client partnership.

Requirements

Culinary Arts degree or equivalent culinary education and experience.
Minimum of five years of professional cooking experience.
ServSafe certification.
Strong knowledge of food preparation, production, food safety, sanitation, and kitchen operations.
Ability to lead a culinary team with confidence, accountability, and a positive approach.
Strong communication, organization, and problem-solving skills.

Nice To Haves

Previous culinary management or Executive Chef experience.
ServSafe Allergen certification.
Experience with menu development, purchasing, inventory management, recipe standardization, and cost control.
American Culinary Federation membership.
Experience leading and developing culinary teams in a high-volume food-service environment.

Responsibilities

Lead and oversee culinary operations across the campus, ensuring food production is coordinated, properly staffed, and executed to high standards.
Lead, coach, and develop kitchen team members through hiring, training, scheduling, performance management, and ongoing development.
Build a positive, accountable, and collaborative kitchen culture while leading by example and remaining hands-on when needed.
Oversee menu development, recipe execution, production planning, and food presentation, bringing creativity and current culinary trends to the operation.
Establish and maintain consistent standards for food quality, taste, presentation, nutrition, and food safety.
Oversee food purchasing, inventory, production volumes, and product standardization while maintaining responsible food and labor costs.
Partner with culinary and Dining Services leadership to identify high-potential employees and create opportunities for their growth and development.
Ensure recipes and menus are consistently executed and communicate with the Creative Dining Services Home Office regarding production recipes and menu changes.
Monitor food consumption and production needs, adjusting future production as necessary to minimize waste and maintain budgetary goals.
Maintain accurate production records and ensure organized systems are in place for kitchen operations.
Ensure kitchen equipment is properly maintained and the kitchen remains organized, safe, and sanitary.
Participate in Food Committee meetings and collaborate with campus partners to continually improve the dining experience.
Partner with the Dining Services leadership team to ensure the needs of students, clients, staff, and colleagues are consistently met.
Help identify opportunities to elevate the overall culinary program and make Union University a showcase account for Creative Dining Services.