Executive Chef 3

Inspire students through food while teaching what’s possible with sustainable resources.

Culinary Leadership & Operations

• Implement and coordinate all culinary functions across campus dining.

• Direct, train, and mentor cooks, utility staff, and culinary supervisors.

• Ensure food production meets Sodexo standards for quality, consistency, taste, and presentation.

• Oversee catering and retail culinary operations, ensuring flawless event execution.

• Maintain full compliance with food safety, physical safety, and HACCP programs.

Team & Client Management

• Directly manage retail and catering chefs, as well as purchasing and catering managers.

• Create and manage chef/manager schedules; step in to support coverage when needed.

• Conduct annual evaluations and goal-setting for culinary leaders using Ingenium.

• Build strong client relationships across the School and serve as a culinary ambassador.

Program & Standards Execution

• Implement and standardize Sodexo culinary systems: catering, retail menus, LTOs, STG, Mindful, panning charts, production standards, inventory controls, FMS sheets, and more.

• Monitor, audit, and roll out new menu programs and culinary initiatives.

• Lead annual training for all hourly associates and maintain GC audit documentation.

Financial & Procurement Oversight

• Manage food and labor costs effectively to meet financial targets.

• Partner with vendors and oversee purchasing operations, including financial audits.

• Support and advance campus sustainability initiatives in collaboration with the Director of Culinary Operations.

Culinary Development & Innovation

• Deliver culinary foundations training to cooks each year.

• Support ACF certification pathways for chefs with guidance from the Director of Culinary Operations.

• Elevate catering and banquet offerings with custom menus tailored to client needs.

• Introduce innovative, fresh ideas across retail, catering, and dining programs.

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.

• Proven leadership experience in a high-volume culinary environment.

• Strong skills in team development, training, and coaching.

• Expertise in food safety, cost controls, menu engineering, and production systems.

• Creativity, passion for the craft, and a commitment to sustainability.

• Ability to build relationships with clients, students, and campus partners.

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 - Bachelor’s Degree or equivalent experience

Minimum Management Experience - 3 years   

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