Executive Chef: Lead Culinary Innovation & Ops

Sodexo; Castleton (VT); On-site; USD 71,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Welln

401(k) Plan with Matching Contribu

Paid Time Off and Company Holidays

Career Growth Opportunities and Tu

Job summary

Sodexo in Vermont's Castleton is seeking a culinary leader who will standardize operations, mentor a high-performing team, and craft innovative menus that meet diverse client needs while building strong partnerships that elevate the dining experience.

You will implement streamlined systems, oversee procurement, design menus balancing creativity with nutrition, and drive continuous improvement across your area. Strong leadership, HACCP/ServSafe, and computer-system proficiency are essential.

Qualifications

• High-volume, fast-paced kitchen experience required.
• Proven leadership experience and team development.
• Advanced menu planning and client preference understanding.
• ServSafe certification and HACCP knowledge required.

Responsibilities

• Lead implementation of streamlined culinary systems for consistency.
• Mentor and develop a dedicated culinary team.
• Oversee procurement and cost-effective sourcing of ingredients.
• Design menus balancing creativity with client preferences and nutrition standards.
• Drive culinary strategy and continuous improvement across the area.
• Foster strong client relationships through exceptional service.

Skills

Culinary leadership

Team leadership

Menu planning

Operations systems

Problem solving

ServSafe & HACCP

Education

Associate's degree or Bachelor's degree

Tools

Computer systems

Job description

Sodexo in Vermont's Castleton is seeking a culinary leader who will standardize operations, mentor a high-performing team, and craft innovative menus that meet diverse client needs while building strong partnerships that elevate the dining experience.

You will implement streamlined systems, oversee procurement, design menus balancing creativity with nutrition, and drive continuous improvement across your area. Strong leadership, HACCP/ServSafe, and computer-system proficiency are essential.