System Culinary Director

Sodexo is a global leader in quality of life services, with a strong presence in healthcare, education, corporate, and government sectors. Specifically, in the healthcare domain, Sodexo provides an extensive range of services that include food, nutrition, environmental and facilities management, healthcare technology management, retail, and patient experience services. Their commitment goes beyond just providing services; they aim to enhance the well-being and experience of patients, staff, and visitors across the multiple facilities they support. At University Hospitals Cleveland Medical Center, one of the nation's premier academic health systems, Sodexo plays a pivotal role in shaping patient food experiences and culinary excellence across its complex, multi-site campus.

The company values diversity and inclusion, fostering an environment where employees’ ideas and opinions are respected. The culture at Sodexo is one that encourages employees to be themselves and values fair treatment and respect for all individuals. Sodexo is committed to equal employment opportunities regardless of race, color, religion, sex, gender identity, disability, or any other protected characteristic.

The role of System Culinary Director is a senior executive leadership position responsible for overseeing culinary operations and driving innovation across University Hospitals Cleveland Medical Center’s healthcare system. This role demands a visionary culinary leader who can spearhead the development of high-performing teams, create exciting new menus tailored to patient and client needs, and ensure dining experiences are executed to the highest standards.

The System Culinary Director leads a diverse team of culinary professionals, collaborating closely with nutrition, wellness, and hospital leadership teams to create patient-centered menus that align with health and dietary guidelines. This executive is responsible for product and recipe development, overseeing recipe costing and managing the portfolio of existing Sodexo retail brands in the healthcare environment. Key responsibilities also include designing upscale, seasonal menus for catered events ranging from executive functions and VIP dining to large-scale gatherings.

A critical focus of the role is on innovation: leading culinary production, conducting live cooking demonstrations, and interactive culinary events that elevate the gastronomic experience for patients and clients. The director oversees training efforts to ensure that all team members are skilled in new recipes and products, maintaining the highest quality and presentation standards consistently.

Financial stewardship is also essential in this position. The System Culinary Director manages procurement processes, ordering, inventory, and cost controls to meet or exceed budgetary goals while maintaining premium quality. This role requires exceptional organizational skills, time management, and the ability to effectively balance multiple priorities across a complex healthcare system.

The successful candidate holds a Certified Executive Chef (CEC) credential and has extensive experience in high-end catering, hospitality, or healthcare environments. They have a deep understanding of food cost management, labor planning, operational efficiencies, and knowledge of dietary accommodations such as allergen management and wellness-focused menus.

Sodexo offers a competitive and equitable compensation package that reflects the candidate’s education, skills, and experience level. The company provides extensive benefits, including medical, dental, and vision coverage, 401(k) with matching contributions, paid time off, company holidays, and opportunities for career development and tuition reimbursement.