Executive Chef: Hospital Dining & Culinary Leader

Sodexo; Omaha (NE); Hybrid; USD 74,000 - 96,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care

401(k) Plan with Matching

Paid Time Off and Holidays

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Chef 3 for Nebraska Medicine in Omaha, Nebraska to manage retail and catering culinary operations.

You will lead standardization of operations, mentor staff, design menus, and partner with clients to deliver exceptional dining experiences at the teaching hospital.

This role requires decisive leadership, HACCP and ServSafe expertise, and a track record in high-volume kitchens.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Leadership and mentorship experience driving team development.
• Advanced menu planning with current culinary trends knowledge.
• Organizational skills and ability to use computer systems to streamline operations.
• Strong problem-solving and independent process implementation.
• ServSafe certification and HACCP knowledge for food safety.

Responsibilities

• Lead streamlined culinary systems to boost consistency and operations.
• Mentor and develop a dedicated team and future leaders.
• Oversee procurement and sourcing for top-quality ingredients.
• Design menus balancing creativity, client needs, and nutrition.
• Drive culinary strategy and continuous improvement across the area.
• Build strong client partnerships through exceptional service.

Skills

Leadership & team development

High-volume kitchen experience

Menu planning & culinary trends

Process improvement & standardization

Problem-solving & decision making

ServSafe & HACCP knowledge

Proficiency with restaurant systems

Education

Associate’s degree or Bachelor’s degree or equivalent experience

Job description

Sodexo is seeking an Executive Chef 3 for Nebraska Medicine in Omaha, Nebraska to manage retail and catering culinary operations.

You will lead standardization of operations, mentor staff, design menus, and partner with clients to deliver exceptional dining experiences at the teaching hospital.

This role requires decisive leadership, HACCP and ServSafe expertise, and a track record in high-volume kitchens.