Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,400.00 - $109,450.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo Campus Segment is a leading provider of food services and facilities management dedicated to enhancing quality of life and contributing to the success of the institutions it serves. The company operates across various sectors including education, healthcare, and corporate environments, delivering innovative and sustainable solutions tailored to meet client needs. At Sodexo, the focus is on creating positive experiences by ensuring excellent services, exceptional food quality, and supportive environments for both customers and employees. The company values diversity, inclusion, and professional growth, making it a preferred employer within the service industry.
The role of Executive Chef 4 ... Show More
The role of Executive Chef 4 ... Show More
Job Requirements
- Minimum education requirement - bachelor’s degree or equivalent experience
- minimum management experience - 5 years
- minimum functional experience - 3 years
Job Qualifications
- Bachelor’s degree or equivalent experience
- proven experience as an Executive Chef or Senior Culinary Leader in high-volume, multi-unit environments
- strong leadership skills with the ability to guide, motivate, and develop diverse culinary and frontline teams
- expertise in large-scale food production, menu development, and recipe standardization
- knowledge of food safety, sanitation, and regulatory compliance standards
- excellent communication and relationship-building skills with clients, stakeholders, and team members
- ability to manage budgets, food and labor costs, inventory, and operational processes
- commitment to culinary innovation, quality, and an exceptional student dining experience
- passion for mentoring staff and elevating the culinary program through training and professional development
Job Duties
- Lead and oversee all culinary operations across resident dining, retail venues, catering, and bakery services
- direct daily food production including menu planning, purchasing, ordering, inventory, food preparation, and post-meal analysis
- ensure departmental compliance with federal, state, and local regulations, as well as Sodexo and client policies (HACCP, safety, quality assurance, and EcoSure standards)
- foster a culture of culinary excellence through hands-on training, coaching, and implementation of Culinary Foundations standards
- establish and maintain operating procedures, quality benchmarks, and consistent execution across all units
- maintain and enhance client relationships, ensuring satisfaction and long-term retention
- optimize labor, food cost, production efficiency, and resource utilization
- ensure employees are equipped with proper tools, equipment, and resources to meet operational goals
- lead quality improvement initiatives and communicate changes effectively to staff and leadership
- participate as a senior leader in strategic planning, brand implementation, and dining program innovation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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