Executive Chef: Culinary Leader & Menu Innovator

Sodexo; West Hartford (CT); Hybrid; USD 78,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Well-

Job summary

Sodexo is seeking a senior culinary leader to standardize operations, develop teams, and design innovative menus that meet diverse client needs. You will manage people, set direction, and deploy resources, influencing outcomes across the organization to deliver exceptional dining experiences.

Responsibilities include leading culinary systems, mentoring staff, overseeing procurement, and shaping strategy to drive continuous improvement.

Qualifications

• Associate’s or Bachelor’s degree or equivalent experience.
• 1–3 years of management experience.
• 1–3 years of related experience.
• ServSafe certification and HACCP knowledge.
• Strong leadership and mentoring abilities.

Responsibilities

• Lead the implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, developing future leaders.
• 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 ideas to keep dining experiences exciting and relevant.
• Cultivate relationships with clients through exceptional service and collaboration.
• Shape culinary strategy and drive continuous improvement across the area.

Skills

Culinary leadership

Menu planning

Team mentorship

Operations management

Food safety HACCP

Education

Associate’s or Bachelor's degree

Tools

ServSafe certification

HACCP knowledge

Computer systems proficiency

Job description

Sodexo is seeking a senior culinary leader to standardize operations, develop teams, and design innovative menus that meet diverse client needs. You will manage people, set direction, and deploy resources, influencing outcomes across the organization to deliver exceptional dining experiences.

Responsibilities include leading culinary systems, mentoring staff, overseeing procurement, and shaping strategy to drive continuous improvement.