Executive Chef II: Lead Culinary Innovation & Team Growth

Sodexo; Petoskey (MI); Hybrid; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision care

Wellness programs

401(k) with matching

Paid time off

Tuition reimbursement

Career growth opportunities

Job summary

Sodexo is seeking an Executive Chef 2 for McLaren Health Care Corporate Office in Grand Blanc, MI. You will lead culinary operations, standardize processes, develop your team, and craft innovative menus that satisfy diverse client needs while upholding food safety standards.

This role emphasizes collaboration with clients, strategic menu design, and continuous improvement across the dining program. It offers AM hours, no late nights, and minimal weekends, aligning with strong work-life balance

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Leadership and mentoring experience to develop teams.
• Advanced menu planning abilities and knowledge of current culinary trends.
• Highly organized with ability to streamline operations using computer systems.
• ServSafe certification and HACCP knowledge for food safety and compliance.

Responsibilities

• Lead the implementation of streamlined culinary systems to boost consistency and operational success.
• Provide leadership and mentor the team, shaping future leaders and promoting growth.
• Oversee procurement and cost-effective sourcing of high-quality ingredients.
• Design menus balancing creativity with client preferences and nutritional standards.
• Drive culinary strategy and continuous improvement across the operation.

Skills

Leadership

Menu planning

Team mentoring

Problem solving

Organizational skills

Culinary expertise

Education

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

Tools

Computer systems proficiency

Job description

Sodexo is seeking an Executive Chef 2 for McLaren Health Care Corporate Office in Grand Blanc, MI. You will lead culinary operations, standardize processes, develop your team, and craft innovative menus that satisfy diverse client needs while upholding food safety standards.

This role emphasizes collaboration with clients, strategic menu design, and continuous improvement across the dining program. It offers AM hours, no late nights, and minimal weekends, aligning with strong work-life balance