EXECUTIVE CHEF 1- University of Tennessee Greek House Chefs

Knoxville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,300.00 - $94,100.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Meals

Professional development opportunities

Uniform allowance

Job Description

Greek House Chefs (GHC) is a prominent culinary service provider specializing in delivering high-quality and customized food experiences primarily to fraternity and sorority houses. As a dedicated establishment in the food service industry, GHC focuses on providing nutritious, appealing, and thoughtfully planned menus tailored to the specific needs of its clients. Known for its commitment to excellence, GHC maintains rigorous health and safety standards, uses advanced inventory and compliance software, and supports a professional kitchen environment that encourages culinary creativity and operational efficiency.

The Executive Chef position at GHC is a critical leadership role responsible for overseeing all culinary operations within the assigned kitchen. This full-time role requires a hands-on approach to managing daily kitchen activities, including menu development, staff training, procurement, budgeting, and quality assurance. The Executive Chef ensures that all culinary functions align with the high standards of GHC and client expectations, coordinating closely with house management and GHC's internal teams. This role demands strong organizational skills, culinary expertise, and the ability to manage both people and resources effectively.

In this position, the Executive Chef plans and directs all food preparation and kitchen activities while modifying or creating menus that meet established quality standards and client needs. They recruit, manage, and train kitchen staff, ensuring all members adhere to health, safety, and GHC equipment cleaning standards. The Executive Chef is accountable for ordering supplies within budget limits, maintaining cleanliness, and inspecting product quality regularly. Furthermore, this role involves active participation in food committee reviews, budget submissions, and menu planning via the GHC App, highlighting the importance of technological proficiency.

The Executive Chef also plans and executes special events up to three times per semester, ensuring client satisfaction and compliance with designated house requirements. They oversee scheduling, coordinate with vendors, and establish service procedures in partnership with management. Attention to detail, problem sensitivity, manual dexterity, and excellent communication skills are essential for success. The ability to work in a physically demanding environment for 45-50 hours per week and maintain a professional appearance in the GHC chef coat is also required.

Overall, this role offers a unique opportunity for experienced culinary professionals to lead innovative kitchen operations within a reputable and client-focused food service company, contributing to memorable dining experiences for a diverse clientele.

Job Requirements

2-3 years lead sous or executive chef experience and/or culinary degree preferred
Serv Safe Certification within first available class scheduled following employment and maintain certification
valid food handlers card if required in state
ability to stand over two-thirds of the time
ability to walk over two-thirds of the time
ability to lift up to 50 pounds under one-third of the time
minimum work week of 45-50 hours
ability to work in very hot or cold temperatures
availability for up to 3 special events per semester
ability to maintain dependability and self-control in high stress situations

Job Qualifications

ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals communicated in English
ability to write routine reports and correspondence
effective verbal communication skills for one-on-one and group interactions
knowledge of compliance software, inventory management software, and the Greek House Chefs App
strong coordination and monitoring skills
active listening and critical thinking capabilities
strong judgment and decision making
ability to instruct and negotiate
knowledge of workplace safety procedures
ability to communicate effectively with chefs and students
ability to judge quality and quantity of raw and cooked items

Job Duties

Plans and directs food preparation and culinary activities
modifies menus or create new ones that meet quality standards
recruits and manages kitchen staff
purchases and orders food supplies while managing budget
manages employees schedules and hours
ensures overall cleanliness of kitchen meets GHC health and equipment cleaning standards
makes periodic inspections of units to observe food preparation, service quality, cleanliness and sanitation
coordinates all training activities and implements training programs
develops recipes and portion specifications within budgetary constraints
creates and submits menus for approval
submits budgets on time weekly
schedules and attends food committee reviews
maintains professional appearance and adherence to health standards
receives and checks delivery trucks for quantity and quality
plans special events in accordance with house specifications
maintains positive and professional relationships with vendors and clients
works with management to establish and implement service procedures
monitors schedule and time management of self and staff
performs other duties as assigned