Executive Chef: Culinary Leadership & Menu Innovation

Sodexo; Baton Rouge (LA); On-site; USD 71,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off

Career Growth Opportunities

Job summary

Sodexo is seeking an Executive Chef 2 in Baton Rouge to lead production, standardize operations, and mentor frontline staff while crafting diverse, innovative menus. This role drives culinary excellence, cost-conscious procurement, and strong client partnerships within a high-volume environment.

You will oversee people management, performance reviews, and resource deployment to achieve client objectives and dining standards. Strong HACCP/SERVSAFE knowledge is required.

Qualifications

• Extensive leadership experience in high-volume kitchens.
• Proven ability to mentor teams and drive professional development.
• Advanced menu planning with knowledge of current culinary trends.

Responsibilities

• Lead standardization of operations and develop team capabilities.
• Design innovative menus aligned with client needs and nutrition standards.
• Oversee procurement and ensure high-quality ingredients and cost control.
• Cultivate client relationships and drive culinary strategy improvements.

Education

Associate’s degree

Bachelor’s degree

Tools

Computer systems

Job description

Sodexo is seeking an Executive Chef 2 in Baton Rouge to lead production, standardize operations, and mentor frontline staff while crafting diverse, innovative menus. This role drives culinary excellence, cost-conscious procurement, and strong client partnerships within a high-volume environment.

You will oversee people management, performance reviews, and resource deployment to achieve client objectives and dining standards. Strong HACCP/SERVSAFE knowledge is required.