Executive Chef - University of Tennessee Athletics
University of Tennessee Athletics is seeking an Executive Chef to oversee culinary operations for the Athletics Department and its venues, including athletics events, concerts, special events, and catering services. This management position leads and develops the culinary staff while executing culinary solutions to meet customer needs and tastes.
About the Role
The Executive Chef will manage culinary operations to meet production, presentation, and service standards, applying advanced techniques to food preparation and final presentation. Our team is dedicated to providing immersive and captivating food & beverage experiences for fans, students, and alumni at one of the most iconic collegiate sports programs. Tennessee Athletics is committed to enhancing fan experience and driving innovation in all areas, including food & beverage.
This role supports multiple venues undergoing extensive renovations and development, including:
- Neyland Stadium, one of the largest and most iconic stadiums in the world (capacity: 101,916)
- Thompson-Boling Arena at Food City Center, the 3rd largest on-campus basketball arena in the country and a major concert venue
- Lindsey Nelson Stadium, home of the 2024 National Champions Tennessee Baseball
- Sherri Parker Lee Stadium
- Regal Soccer Stadium
As part of Aramark, the largest U.S.-based food service provider and one of Forbes' Best Employers for 2024, you’ll have opportunities for professional growth, including participation in the ProChef certification program at The Culinary Institute of America or the Aramark Culinary Excellence (ACE) competition.
Responsibilities
- Ensure culinary production aligns with the Executional Framework and maintains proper standards for preparation, presentation, and service
- Manage a culinary team, including chef managers and hourly staff, to ensure high-quality food presentation
- Train and coach employees on best-practice food production techniques
- Plan and execute team meetings and daily huddles
- Maintain staff records, including training, shift checklists, and performance data
- Develop and maintain client and guest rapport for mutually beneficial business relationships
- Interact directly with guests daily and communicate regional culinary and ingredient trends
- Deliver food and labor targets while focusing on margin improvement and performance metrics
- Ensure efficient execution and delivery of all culinary products in line with the daily menu
- Maintain food quality, safety, and integrity of the standard Aramark food offer
- Comply with Operational Excellence fundamentals, including waste management, standard menus, and labor standards
- Understand the end-to-end supply chain and procurement process, ensuring authorized suppliers are used
- Implement the Food Framework and ensure accurate food consumption estimates for requisitions/purchases
- Ensure proper equipment operation, maintenance, and compliance with Aramark SAFE food and QA standards
- Adhere to all safety, health, wage, and hour policies and regulations
Requirements
- At least 4 years of culinary experience
- At least 2 years in a management role preferred
- Culinary degree or equivalent experience
- Ability to multi-task and simplify team agendas
- Advanced knowledge of food service principles, practices, and people/problem management
- Strong oral, reading, and written communication skills
Benefits
Aramark offers comprehensive benefits for eligible employees, including:
- Medical, dental, and vision coverage
- Work/life resources
- Retirement savings plans (e.g., 401(k))
- Paid time off, including parental leave and disability coverage
Benefits vary by location, legal requirements, and employee eligibility.