Executive Chef, K-12 Dining & Menu Innovation

Sodexo; Providence (RI); On-site; USD 82,000 - 106,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off and Holidays

Career Growth Opportunities

Tuition Reimbursement

Job summary

Sodexo is hiring an Executive Chef to lead culinary operations for Providence Public School District, driving menu innovation, production excellence, and team development for a large K-12 program serving thousands of meals daily.

The role requires USDA school nutrition experience, strong leadership, and a track record of elevating food quality and operational standards in a regulated environment. Pay range is $81,685 to $105,710 per year.

Qualifications

• USDA school nutrition program experience preferred.
• Experience leading high-volume kitchens with diverse menus.
• Excellent communication and organizational skills required.

Responsibilities

• Lead streamlined culinary systems to boost consistency and efficiency.
• Inspire and mentor a diverse culinary team and foster professional growth.
• Oversee procurement and purchasing for quality ingredients and cost control.
• Design menus balancing creativity, nutrition, and client needs.
• Drive innovative culinary ideas aligned with client preferences.
• Cultivate strong client relationships through exceptional service.
• Shape culinary strategy and pursue continuous improvement across the operation.

Skills

Culinary leadership

Menu development

High-volume production

Food quality

Labor management

Inventory control

Purchasing

HACCP

ServSafe

Team mentoring

Education

Associate’s degree

Bachelor’s degree

Tools

Computer systems

Job description

Sodexo is hiring an Executive Chef to lead culinary operations for Providence Public School District, driving menu innovation, production excellence, and team development for a large K-12 program serving thousands of meals daily.

The role requires USDA school nutrition experience, strong leadership, and a track record of elevating food quality and operational standards in a regulated environment. Pay range is $81,685 to $105,710 per year.