Culinary Lead: Patient Dining & Menu Innovation

Sodexo; Las Vegas (NV); Hybrid; USD 82,000 - 106,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off

Company Holidays

Career Growth Opportunities

Tuition Reimbursement

Job summary

Sodexo at University Medical Center of Southern Nevada seeks an Executive Chef 3 to lead culinary operations, drive quality, and deliver an outstanding patient and staff dining experience in a high-volume setting.

You will standardize operations, mentor teams, and shape menus that meet client needs while ensuring safety and cost controls. This role emphasizes leadership, collaboration with clients, and strategic culinary direction.

Qualifications

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

Responsibilities

• Lead standardization of culinary operations and drive consistency across services.
• Mentor and develop the culinary team to foster growth.
• Oversee procurement and purchasing to ensure quality ingredients and cost control.
• Design menus that align with client preferences and nutritional standards.
• Build strong partnerships with clients and drive continuous improvement.

Skills

Culinary leadership

Leadership

Menu planning

Organization

Problem solving

ServSafe & HACCP

Education

Associate/Bachelor's degree

Tools

Computer systems

Job description

Sodexo at University Medical Center of Southern Nevada seeks an Executive Chef 3 to lead culinary operations, drive quality, and deliver an outstanding patient and staff dining experience in a high-volume setting.

You will standardize operations, mentor teams, and shape menus that meet client needs while ensuring safety and cost controls. This role emphasizes leadership, collaboration with clients, and strategic culinary direction.