Executive Chef, North American Foodservice

Campbell's, established in 1869, has a rich heritage rooted in connecting people through beloved food brands. The company is a leading global food producer with a portfolio that includes iconic and trusted brands such as Campbell's, Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory, Snyder's of Hanover, Swanson, and V8. With a commitment to quality and innovation, Campbell's continues to be a top choice for consumers who value convenience, taste, and nutrition. \n\nCampbell's offers a dynamic workplace where employees are empowered to make a difference every day. The company places a strong emphasis on career growth, creativity, and inspiration. Employees have access to a wealth of benefits from day one, including medical and dental insurance, short and long-term disability coverage, AD&D and life insurance for individuals, families, and domestic partners. Additionally, the company offers a matching 401(k) plan with immediate vesting, unlimited sick time, paid time off, and holiday pay. For those based at the world headquarters, there are extra perks such as free access to a fitness center, on-site daycare operated by Bright Horizons, and a company store. Campbell's also actively supports community involvement through its "Campbell's Cares" program, matching employee donations and volunteer activities. Various Employee Resource Groups are available to foster a supportive and inclusive culture. \n\nThe Executive Chef of North American Food Service (NAFS) plays a pivotal role in shaping culinary strategy and execution to drive innovation and excellence across the business. Reporting directly to the Director of Enterprise Culinary, the Executive Chef will leverage extensive culinary expertise to influence product development and business initiatives. This role demands a visionary culinary leader who can translate current foodservice trends and consumer insights into innovative prototypes and product line extensions. The Executive Chef will also elevate the quality of existing products and collaborate closely with cross-functional teams to ensure the best possible product outcomes. By building strong client relationships and championing the NAFS brand, this leader helps make the business a partner of choice in the foodservice industry. \n\nKey responsibilities include applying hands-on culinary expertise to both current product portfolios and future innovations, maintaining an acute awareness of foodservice and consumer cooking trends, and providing formal guidance and supervision to senior chefs and culinary teams. This role requires strategic leadership across all culinary functions, in partnership with R&D teams, external chefs, foodservice operators, and marketing to support diverse product categories including soups, sauces, entrees, sides, and beverages—both frozen and shelf-stable. The Executive Chef is also expected to navigate complex back-of-house systems with practical solutions to operator challenges such as cost, labor, and menu complexity. A successful candidate will demonstrate strong business acumen, culinary thought leadership, creativity, and the ability to mentor and develop culinary talent. The role involves some travel and a collaborative approach across multiple internal and external stakeholders. Campbell's values this role as essential for driving business growth and innovation within the competitive landscape of foodservice.