Executive Chef I: Lead High-Volume Culinary Excellence

Sodexo; Denver (CO); On-site; USD 62,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Chef I to join our culinary operations at the University of Denver, reporting to the Executive Chef II and leading a team of Sous Chefs and Frontline Cooks and Front of House staff.

You will oversee diverse cuisines across multiple Resident Dining stations, including allergen-friendly, international, continental, and local offerings. The role emphasizes standardization, mentorship, and strategic menu design to meet client needs and nutrition standards.

Qualifications

• Leadership experience in high-volume kitchens.
• Mentoring teams and driving professional development.
• ServSafe and HACCP knowledge for safety and compliance.

Responsibilities

• Lead culinary operations across Resident Dining stations and diverse cuisine.
• Standardize operations and drive continuous improvement.
• Develop innovative menus meeting client preferences and nutrition standards.
• Oversee procurement and cost-effective sourcing.
• Build partnerships with clients and maintain exceptional service.

Skills

Leadership

Menu planning

Food safety HACCP

ServSafe certification

Team mentoring

Education

Associate’s or Bachelor’s degree or equivalent

Job description

Sodexo is seeking an Executive Chef I to join our culinary operations at the University of Denver, reporting to the Executive Chef II and leading a team of Sous Chefs and Frontline Cooks and Front of House staff.

You will oversee diverse cuisines across multiple Resident Dining stations, including allergen-friendly, international, continental, and local offerings. The role emphasizes standardization, mentorship, and strategic menu design to meet client needs and nutrition standards.