Sign In
 [New User? Sign Up]
Mobile Version

Executive Chef 3

Nashville, TN
Job Code:
Apply on the Company Site
  • Save Ad
  • Email Friend
  • Print
  • Research Salary

Job Details

Careers Center | Executive Chef 3

Executive Chef 3

System ID
Relocation Type
Yes - According to Grade
Employment Status

Unit Description

Belmont University  is located in Nashville, Tennessee and one of the most beautiful campuses in the US. Belmont University is a show case account.   The Executive Chef 3 for this account would oversee all culinary operations for the Residential Dining and Catering Programs.


As Executive Chef, you will be recognized as the technical expert, teacher and trainer for other chefs and cooks within the account.  This role oversees all culinary staff.  We are seeking an Executive Chef who has a passion for culinary excellence and enjoys talking with students and customers!  The Executive Chef is responsible for hands-on culinary planning for two units within dining services. Additional duties include overseeing food purchasing, monitoring production levels and inventory controls, recipe compliance, implementing and training HACCP, interviewing and hiring new chefs, managing/controlling food and labor cost issues and offering solutions when needed.


Reporting to the General Manager, the ideal Executive Chef candidate will possess:

  • Experience in a culinary leadership capacity in a high volume, quality-focused operation, preferably within a campus environment.
  • Experience in managing and developing successful teams.
  • Proven track record of maintaining high standards with regard to sanitation, quality and guest satisfaction.
  • Proven track record of leading and driving systems and processes within a high volume food environment.
  • Be a food-focused, customer service professional with great communications skills and drive.
  • Creativity with food; the ability to think out of the box to “wow” our clients.
  • Culinary degree preferred.


Position Summary

Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.


Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree 

Basic Management Experience - 3 years   

Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Apply on the Company Site
Powered ByLogo

Featured Jobs[ View All ]

Featured Employers [ View All ]