Director, Culinary Services

About the Role

In this systems-focused culinary leadership role, you’ll design and maintain the operational backbone that powers menu consistency, data accuracy, and recipe execution across 17 accounts in our Stadiums & Arenas, Cultural Destinations, and Convention Center units in California, Washington, and Hawaii. You’ll play a critical role in optimizing culinary systems, ensuring quality standards, and streamlining how food service data is created, managed, and applied in the field. The role is an individual contributor position, focusing on completing specific tasks and projects through specialized technical skills to support operations. Work is primarily achieved independently but may involve collaboration with a team.

Candidate must reside on the West Coast.

Responsibilities

• Shape how culinary operations run by developing the systems and standards that ensure consistency and excellence.
• Design and implement workflows that drive efficiency and accuracy across menu and recipe management.
• Play a key role in aligning ingredient data, nutritional standards, and cost visibility across the organization.
• Contribute directly to the development of high-impact SOPs that enhance execution at scale.
• Collaborate with cross-functional teams to ensure seamless integration between culinary vision and operational systems.
• Lead efforts that influence food quality, guest satisfaction, and operational reliability.
• Gain visibility as a systems expert who bridges culinary creativity with data-driven execution.

Requirements

• Proven experience in recipe development, standardization, and compliance across diverse food service environments.
• Technical skills in culinary data systems, including menu management platforms and nutritional databases.
• Skillset to create and implement scalable processes that ensure consistency, accuracy, and operational efficiency.
• Experience monitoring and improving recipe performance through data analysis and continuous refinement.
• Collaborative mindset with the ability to work cross-functionally to align culinary strategy with operational execution.

Qualifications

• Bachelor’s degree or equivalent experience.
• 5 years of management experience.
• 3-5 years of related experience.

Pay

Pay Range: $115,940 per year - $150,040 per year.

Benefits

• Medical, Dental, and Vision Care.
• 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.

About Us

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 through food service, catering, facilities management, and other integrated solutions worldwide. We embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected.