Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $74,900.00 - $113,190.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision care
wellness programs
401(k) Plan
Paid Time Off
Tuition Reimbursement
Job Description
Sodexo's Campus Segment is actively seeking a skilled and passionate Executive Chef 3 to lead the culinary program at Framingham State University, a historic institution known as the Nation's first public Normal School founded in 1839. The university serves approximately 5,691 students and operates a newly renovated, upscale dining facility that handles about 1,065 students per meal. This position offers an exciting opportunity to be part of a progressive dining environment that incorporates innovative dining concepts such as Simple Servings, UCOOK, Kalamattas, and the pioneering residential dining concept One and All, making it one of the region's most dynamic and... Show More
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 3 years of management experience
- Minimum 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Job Qualifications
- Bachelor's degree or equivalent experience
- Minimum 3 years in a culinary leadership role within a high-volume, quality-driven environment
- Experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
- Strong background in large-scale cooking and food production
- Demonstrated ability to build, train, and inspire successful culinary teams
- Proven success maintaining high standards for food quality, sanitation, and guest satisfaction
- Experience implementing and driving operational systems and processes
- Exceptional communication skills and a customer-focused mindset
- Culinary degree preferred
Job Duties
- Lead and oversee all culinary operations, including residential dining, retail outlets, and catering
- Serve as the technical culinary expert, trainer, and mentor for the culinary team
- Develop menus that balance creativity, student engagement, dietary needs, and budget requirements
- Ensure recipe compliance, production accuracy, and proper portioning
- Manage food purchasing, inventory controls, and vendor relationships
- Implement, monitor, and train teams on HACCP, sanitation standards, and food safety practices
- Maintain strong relationships with students, clients, and campus stakeholders
- Support hiring, onboarding, and ongoing development of the culinary team
- Monitor food and labor costs and implement solutions to drive financial performance
- Lead special events and interactive dining experiences that elevate student satisfaction
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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