Executive Chef II - Visionary Menu & Culinary Ops Leader

Sodexo; Town of Potsdam (NY); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical

Dental

Vision Care and Wellness Programs

401(k) Plan with Matching Contribu­t­i

Paid Time Off and Company Holidays

Career Growth Opportunities and Tu­ it

Job summary

Sodexo is seeking a culinary leader to standardize operations and drive excellence across a high-volume kitchen. You will mentor staff, design menus aligned with client needs and nutrition standards, and build strong client partnerships to elevate dining experiences.

You will oversee procurement, champion innovation, and shape strategic culinary direction while fostering growth and continuous improvement across your area.

Qualifications

• Education: Associate’s or Bachelor’s degree or equivalent experience.
• Management experience: 1–3 years.
• Related experience: 1–3 years.

Responsibilities

• Lead the implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

Skills

Culinary leadership

Team mentoring

Menu planning

Operations management

Problem solving

Food safety (ServSafe/HACCP)

Computer systems proficiency

Education

Associate or Bachelor's degree or equivalent

Tools

Computer systems proficiency

Job description

Sodexo is seeking a culinary leader to standardize operations and drive excellence across a high-volume kitchen. You will mentor staff, design menus aligned with client needs and nutrition standards, and build strong client partnerships to elevate dining experiences.

You will oversee procurement, champion innovation, and shape strategic culinary direction while fostering growth and continuous improvement across your area.