Executive Chef 1

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.

Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university’s mission to provide an exceptional student experience.

The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU’s strategic vision for dining excellence.

• Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
• Have a working knowledge of automated food inventory, ordering, production, and management systems;
• Implement those systems and ensure ongoing compliance across campus.  Oversee concept development, menu design, and the implementation of new culinary concepts;
• Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;
• Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services.

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

• Exemplary communication skills with the ability to lead a large team;
• Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
• Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
• Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.