Executive Chef 2 - Lead High-Volume Culinary Team

Sodexo; New Jersey; On-site; USD 78,000 - 100,000; Full time

Benefits offered by this job

Medical benefits

401(k) Plan

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Chef 2 to lead culinary operations at Hackensack Meridian Carrier Clinic in Belle Mead, New Jersey. Reporting to the General Manager, the Executive Chef 2 oversees daily culinary operations and about 25 frontline staff, ensuring high-quality food, food safety, and an exceptional dining experience.

You will standardize operations, mentor the team, and craft menus that meet client preferences and nutrition standards.

Qualifications

• Education requirement specified as Associate’s or Bachelor’s degree or equivalent experience.
• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Strong leadership and staff development experience.
• Advanced menu planning with current culinary trends.
• Proficiency in computer systems to streamline operations.
• ServSafe certification and HACCP knowledge for food safety.

Responsibilities

• Lead daily culinary operations and about 25 frontline staff.
• Standardize operations and drive culinary excellence.
• Mentor and develop team and future leaders.
• Design menus balancing creativity with client preferences.
• Oversee procurement and cost-effective sourcing.
• Drive continuous improvement across the food program.
• Set direction and manage performance evaluations and hiring decisions.

Skills

Leadership

Management

Culinary expertise

Menu planning

Food safety

Team mentoring

Procurement

Problem solving

HACCP knowledge

ServSafe certified

Education

Associates degree or Bachelor’s degree or equivalent experience

Job description

Sodexo is seeking an Executive Chef 2 to lead culinary operations at Hackensack Meridian Carrier Clinic in Belle Mead, New Jersey. Reporting to the General Manager, the Executive Chef 2 oversees daily culinary operations and about 25 frontline staff, ensuring high-quality food, food safety, and an exceptional dining experience.

You will standardize operations, mentor the team, and craft menus that meet client preferences and nutrition standards.