Executive Chef 2 - University Dining

About the Role

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, while building strong partnerships that elevate the dining experience. You will be accountable for managing people, setting direction, deploying resources, conducting performance evaluations, handling pay reviews, and making hire/fire decisions. Success is achieved through influencing and negotiating across the organization and overseeing business, functional, or operational areas, including dotted‑line or matrixed management.

Responsibilities

• Implement streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top‑quality ingredients and cost‑effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across the area.

Qualifications

• Extensive culinary expertise with a proven track record in high‑volume, fast‑paced kitchen environments.
• Leadership and management experience, including mentoring teams and driving professional development.
• Advanced menu planning abilities and deep understanding of current culinary trends and client preferences.
• Highly organized, detail‑oriented, with proficiency in computer systems to streamline operations.
• Strong problem‑solving skills and ability to implement processes that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles.

Requirements

• Education: Associate’s degree, Bachelor’s degree, or equivalent experience.
• Management Experience: 1–3 years.
• Related Culinary Experience: 1–3 years.

Pay

Salary range: $64,600 – $83,600 per year.

Benefits

• Medical, dental, vision care, and wellness programs.
• 401(k) plan with matching contributions.
• Paid time off and company holidays.
• Career growth opportunities and tuition reimbursement.
• Comprehensive benefits package detailed upon hire.

About Sodexo

Sodexo’s purpose is to create a better everyday for everyone and build a better life for all. The company improves quality of life for those it serves and contributes to economic, social, and environmental progress in its communities. Sodexo partners with clients to deliver memorable experiences through food service, catering, facilities management, and integrated solutions worldwide. The organization values diversity, inclusion, and equal employment opportunity.