Executive Chef

Creative Dining Services

. Lead and oversee culinary operations across the campus .

Posted 10/7/2026full-timeJackson • Tennessee • United StatesMid-LevelSenior💰 $70,000 - $75,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in culinary operations management, including menu development, food safety, and team leadership. Proven ability to maintain high standards of food quality, cost control, and kitchen organization in a high-volume environment.

Highest-signal resume keywords

Culinary Arts DegreeServSafe CertificationMenu DevelopmentCulinary Team LeadershipFood Safety Management

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Food PreparationProduction PlanningRecipe StandardizationInventory ManagementCost ControlFood PresentationSanitation StandardsHigh-Volume CookingKitchen OperationsFood Purchasing

Soft Skills

Communication SkillsOrganizational SkillsProblem-Solving SkillsTeam DevelopmentPositive Leadership

Certifications & Qualifications

ServSafe Allergen CertificationAmerican Culinary Federation Membership

Industry Keywords

Culinary OperationsFood SafetyKitchen CultureProduction RecordsCollaborative Environment

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Lead and oversee culinary operations across the campus
Coordinate food production, staffing, and execution to high standards
Hire, train, schedule, coach, and develop kitchen team members
Build a positive, accountable, and collaborative kitchen culture
Oversee menu development, recipe execution, production planning, and food presentation
Maintain standards for food quality, taste, presentation, nutrition, and food safety
Oversee food purchasing, inventory, production volumes, product standardization, and food and labor costs
Identify high-potential employees and create growth and development opportunities
Communicate with the Creative Dining Services Home Office regarding production recipes and menu changes
Monitor food consumption and production needs to minimize waste and maintain budgetary goals
Maintain accurate production records and organized kitchen operating systems
Ensure kitchen equipment is maintained and the kitchen remains organized, safe, and sanitary
Participate in Food Committee meetings and collaborate with campus partners
Partner with Dining Services leadership to meet the needs of students, clients, staff, and colleagues
Help elevate the culinary program and make Union University a showcase account

Requirements

What you’ll need

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

Benefits

Comp & perks

Bonus opportunities
Medical insurance
Dental insurance
Vision insurance
401(k) Retirement with company match
Generous PTO policy
DailyPay earned wage access
Significant discounts with partner companies
Access to pet insurance
Tuition reimbursement
Professional development and career growth opportunities