Executive Chef 2

Sodexo Group; Weston-super-Mare; On-site; GBP 35,000 - 55,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead culinary operations at a renowned university. This role emphasizes sustainability and innovation, inviting a passionate culinary leader to manage both daily food service and high-end catering. The ideal candidate will have a strong background in culinary management, with a focus on food safety, menu development, and team leadership. Join a dynamic environment where your culinary creativity can shine and make a lasting impact on student engagement and satisfaction. This position offers opportunities for career growth and a comprehensive benefits package, making it an exciting opportunity for culinary professionals.

Benefits

Medical, Dental, Vision Care

401(k) Plan with Matching Contributions

Paid Time Off

Career Growth Opportunities

Tuition Reimbursement

Qualifications

• 3-5 years of high-volume culinary management experience required.
• Strong leadership and communication skills essential for team development.
• Solid understanding of food safety and sanitation practices needed.

Responsibilities

• Oversee culinary operations and manage daily food service and catering.
• Implement food safety protocols and maintain audit documentation.
• Foster client relationships and deliver outstanding customer experiences.

Skills

Culinary Excellence

Leadership Skills

HACCP Knowledge

Menu Development

Sustainability Commitment

Education

Associate's Degree in Culinary Arts

ACF Certification

Tools

Ingenium

Inventory Control Systems

Job description

Role Overview

Inspire through food. Lead with purpose. Teach sustainability.

RELOCATION ASSISTANCE AVAILABLE!

Sodexo's Campus Segment is seeking an experienced Executive Chef 2 to join our team at Clarkson University in Potsdam, NY. In this leadership role, you will oversee culinary operations in a mid-size university setting, with a strong focus on sustainability, innovation, and student engagement. You’ll manage both daily food service and high-end catering, bringing fresh ideas and operational excellence to the table.

Incentives

RELOCATION ASSISTANCE AVAILABLE!

What You'll Do

• • Provide hands-on leadership for culinary teams in retail and catering operations, as well as purchasing and catering management.

  • Develop and maintain chef/manager schedules; provide coverage and lead annual performance reviews and goal setting using Ingenium.

  • Standardize and implement all Sodexo culinary systems and procedures, including:

    • Menu planning and execution (Retail, Catering, LTOs, Mindful)

    • Food safety protocols (HACCP), cleaning schedules, production sheets, inventory control, and kitchen presentation.

  • Monitor food and physical safety practices; lead all required annual training for hourly staff and maintain audit documentation (GC audit books).

  • Partner with vendors and oversee purchasing operations, including financial audits.

  • Champion and grow the sustainability program in collaboration with the Director of Culinary Operations.

  • Conduct annual Culinary Foundations training for all cooks and support ACF certification for culinary staff.

  • Elevate catering and banquet offerings with creative, client-driven menus.

  • Foster strong client relationships and deliver outstanding customer experiences.

What We Offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• 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

More extensive information is provided to new employees upon hire.

What You Bring

• A passion for culinary excellence and innovation.

• Strong leadership and communication skills with the ability to coach and develop diverse teams.

• At least 3–5 years of high-volume culinary management experience (campus, corporate, or hospitality preferred).

• Solid understanding of HACCP, food safety, and sanitation practices.

• Experience with menu development, purchasing, and inventory systems.

• Proven ability to manage multiple priorities, meet deadlines, and uphold brand standards.

• Commitment to sustainability and responsible sourcing practices.

• Culinary degree or equivalent experience; ACF certification a plus.

• Ability to collaborate with clients, colleagues, and vendors in a fast-paced, team-oriented environment.

Who We Are

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. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.