Executive Chef Lead: Culinary Innovation & Team Growth

Sodexo; Boston (MA); On-site; USD 67,000 - 87,000; Full time

Benefits offered by this job

Medical, Dental, Vision care

Wellness Programs

401(k) Plan with Matching

Paid Time Off and Holidays

Career Growth Opportunities

Tuition Reimbursement

Job summary

Sodexo in the United States is seeking a culinary leader to standardize operations, elevate quality, and craft innovative menus for diverse client needs. You will oversee a high-volume kitchen, mentor a talented team, and build strong client partnerships to elevate dining experiences.

This role emphasizes procurement oversight, cost-effective sourcing, menu design balancing creativity with nutrition, and driving continuous improvement across your area.

Qualifications

• Associate’s or Bachelor’s degree or equivalent experience.
• 1–3 years of management experience in a related setting.
• Extensive culinary expertise in high-volume, fast-paced kitchens.
• ServSafe certification and solid HACCP knowledge.

Responsibilities

• Lead implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus balancing creativity with client preferences and nutrition standards.
• Build strong client relationships and drive continuous improvement across the area.

Skills

Culinary leadership

Team mentoring

Menu planning

Procurement oversight

Cost-effective sourcing

Food safety & HACCP

Education

Associate’s or Bachelor’s degree

Job description

Sodexo in the United States is seeking a culinary leader to standardize operations, elevate quality, and craft innovative menus for diverse client needs. You will oversee a high-volume kitchen, mentor a talented team, and build strong client partnerships to elevate dining experiences.

This role emphasizes procurement oversight, cost-effective sourcing, menu design balancing creativity with nutrition, and driving continuous improvement across your area.