Executive Chef: Lead Culinary Innovation & Ops

Sodexo; Lincolnshire, Northern (IL, KY); Hybrid; USD 71,000 - 92,000; 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 a senior culinary leader to standardize operations, mentor teams, and craft innovative menus that meet diverse client needs. You will build strong partnerships that elevate the dining experience while driving continuous improvement across the operation.

The role blends leadership with hands-on contribution in a fast-paced, high-volume kitchen, emphasizing ServSafe and HACCP compliance and strategic culinary planning.

Qualifications

• Education Requirement: Associate’s degree 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

Leadership

Culinary expertise

Menu planning

Organizational skills

Problem solving

ServSafe

HACCP

Education

Associate or Bachelor degree

Tools

Computer systems

Job description

Sodexo is seeking a senior culinary leader to standardize operations, mentor teams, and craft innovative menus that meet diverse client needs. You will build strong partnerships that elevate the dining experience while driving continuous improvement across the operation.

The role blends leadership with hands-on contribution in a fast-paced, high-volume kitchen, emphasizing ServSafe and HACCP compliance and strategic culinary planning.