Executive Chef 2 - Culinary Leader & Menu Innovator

Sodexo; Huntington (WV); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Welln

401(k) Plan with Matching Contributi

Paid Time Off and Company Holidays

Career Growth Opportunities and Tut

Job summary

Sodexo is seeking a culinary leader to drive standardized operations and innovative menu development in a high-volume environment. You will mentor and develop teams, oversee procurement, and ensure top-quality ingredients and cost-effective sourcing to meet diverse client needs.

You’ll design menus aligned with nutritional standards and client preferences, champion innovative ideas, and build strong partnerships that elevate dining experiences while shaping regional culinary strategy.

Qualifications

• Extensive culinary leadership experience in high-volume, fast-paced kitchens.
• Proven ability to mentor teams and develop future leaders.
• Strong menu planning skills with current culinary trend awareness.
• Excellent organizational skills and proficiency with computer systems to streamline operations.
• Insistence on food safety and HACCP compliance (ServSafe or equivalent).

Responsibilities

• Lead the implementation of 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 balancing creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas to keep dining experiences exciting and relevant.
• Cultivate relationships with clients through exceptional service and collaboration.
• Contribute to culinary strategy and drive continuous improvement across your area.

Job description

Sodexo is seeking a culinary leader to drive standardized operations and innovative menu development in a high-volume environment. You will mentor and develop teams, oversee procurement, and ensure top-quality ingredients and cost-effective sourcing to meet diverse client needs.

You’ll design menus aligned with nutritional standards and client preferences, champion innovative ideas, and build strong partnerships that elevate dining experiences while shaping regional culinary strategy.