Culinary Operations Leader: Menu Innovation & Team Growth

Sodexo; Michigan; On-site; USD 49,000 - 63,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) with Matching

Paid Time Off & Holidays

Tuition Reimbursement

Job summary

Sodexo in the United States is seeking a strategic culinary leader to standardize operations, foster team development, and design innovative menus that meet diverse client needs. You will manage people, set direction, deploy resources, and influence outcomes through collaboration, aiming for consistency, quality, and excellent dining experiences.

Requirements include an associate or bachelor’s degree (or equivalent), 1–3 years of management, ServSafe and HACCP knowledge, and proven success in

Qualifications

• Education: Associate or Bachelor’s degree or equivalent experience.
• 1–3 years of management experience in food service.
• Strong leadership, communication, and collaboration skills.

Responsibilities

• Lead standardization of culinary operations across the area.
• Mentor and develop the culinary team.
• Oversee procurement and sourcing of ingredients.
• Design menus aligned with client needs and nutrition standards.
• Drive continuous improvement and client partnerships.

Skills

Leadership

Menu planning

Operations management

Problem solving

ServSafe

HACCP

Education

Associate or Bachelor’s degree

Job description

Sodexo in the United States is seeking a strategic culinary leader to standardize operations, foster team development, and design innovative menus that meet diverse client needs. You will manage people, set direction, deploy resources, and influence outcomes through collaboration, aiming for consistency, quality, and excellent dining experiences.

Requirements include an associate or bachelor’s degree (or equivalent), 1–3 years of management, ServSafe and HACCP knowledge, and proven success in