Executive Chef 2: Lead menus, mentor teams, innovate

Sodexo; Boston (MA); On-site; USD 78,000 - 100,000; Full time

Benefits offered by this job

401(k) matching

Paid time off

Tuition reimbursement

Job summary

Sodexo in Boston seeks a culinary leader to standardize operations, mentor teams, and design innovative menus that meet diverse client needs. You will manage resources, drive performance, and negotiate across the organization to deliver excellence.

The role emphasizes ServSafe/HACCP compliance, high-volume kitchen leadership, and cost-efficient procurement. You will partner with clients and internal teams to foster growth and continuous improvement.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Experience leading teams and developing professionals.
• Advanced menu planning aligned with client preferences and nutrition standards.
• ServSafe certification and HACCP knowledge.
• Strong organizational and analytical skills; proficient with computer systems.

Responsibilities

• Lead implementation of streamlined culinary systems to boost consistency and operational success.
• Mentor and develop a dedicated team, shaping future leaders.
• Oversee procurement and purchasing for top-quality ingredients and cost-effective sourcing.
• Design menus balancing creativity with client preferences and nutritional standards.
• Cultivate strong client relationships through exceptional service.
• Shape culinary strategy and drive continuous improvement across area.

Skills

Culinary leadership

Menu planning

Team mentoring

Procurement

Food safety HACCP

ServSafe

Operations management

Problem-solving

Education

Associate degree

Bachelor’s degree

Equivalent experience

Tools

POS / computer systems

Procurement software

Microsoft Office

Job description

Sodexo in Boston seeks a culinary leader to standardize operations, mentor teams, and design innovative menus that meet diverse client needs. You will manage resources, drive performance, and negotiate across the organization to deliver excellence.

The role emphasizes ServSafe/HACCP compliance, high-volume kitchen leadership, and cost-efficient procurement. You will partner with clients and internal teams to foster growth and continuous improvement.