Senior Area Executive Chef

Sodexo is seeking a Senior Area Executive Chef for Hackensack Meridian Health in Central and North NJ. Lead culinary strategy, innovation, and foodservice excellence across a premier healthcare system while making a meaningful impact. Hackensack Meridian Health is an integrated network of academic centers, acute care facilities, and research hospitals. Join a team dedicated to advancing healthcare delivery and creating exceptional experiences for patients, guests, and employees.

About the role

Step into a high-impact culinary leadership role where your expertise will shape operations across large or multi-unit environments. You'll drive innovation in menu creation, coach and develop top-tier talent, and elevate standards through hands-on training and strategic support. Accountable for managing people, setting direction, and deploying resources; typically responsible for performance evaluation, pay reviews, and hire/fire decisions. Results are primarily achieved through the work of others and depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional, or operational areas, processes, or programs, which may include dotted-line or matrixed management.

Responsibilities

• Lead culinary operations at scale, supporting diverse teams across complex, high-volume accounts.
• Bring creativity to life through hands-on recipe development, menu planning, and culinary production.
• Strengthen operational performance through plate costing, inventory control, and expert use of culinary management systems.
• Serve as a mentor and trainer, advancing food safety, FMS best practices, and culinary standards.
• Play a key role in recruiting and developing strong culinary talent across multiple locations.
• Use systems knowledge to streamline workflows and boost efficiency.
• Represent the brand with confidence in client-facing presentations, new program launches, and retention efforts.

Requirements

• Extensive culinary management experience in high-volume or multi-unit operations, with a proven ability to lead complex teams and deliver consistent results.
• Deep expertise in menu planning, plate costing, and recipe development, with a sharp eye for culinary trends and innovation.
• Technical skills and proficiency in culinary systems (e.g., FMS), along with exceptional organization and attention to detail.
• Demonstrated ability to create processes, drive efficiency, and solve problems independently.
• ServSafe certification and working knowledge of HACCP, with a commitment to upholding the highest food safety standards.

Qualifications

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

Pay

$110,000 per year - $130,000 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