Executive Chef: Lead Culinary Innovation & Team Growth

Sodexo; Lancaster (Lancaster County); Hybrid; USD 82.000 - 106.000; Vollzeit

Benefits dieser Stelle

Medical, Dental, Vision care

401(k) with matching

Paid time off

Tuition reimbursement

Zusammenfassung

Sodexo is seeking a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will drive consistency, oversee resource deployment, and partner with clients to elevate dining experiences.

This role requires high-volume kitchen experience, strong leadership, menu planning, and HACCP-savvy operations. You’ll manage procurement, performance reviews, and development opportunities within a career band framework.

Qualifikationen

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Proven leadership and team development experience.
• Advanced menu planning aligned with current culinary trends.
• Highly organized with strong attention to detail and tech skills.
• Problem-solving ability to implement independent processes.
• ServSafe certification and HACCP knowledge.

Aufgaben

• Lead implementation of streamlined culinary systems to boost consistency and ops.
• Inspire and mentor a dedicated team and develop future leaders.
• Oversee procurement and purchasing for quality ingredients and cost controls.
• Design menus balancing creativity with client needs and nutrition.
• Build strong relationships with clients through service and collaboration.
• Shape culinary strategy and drive continuous improvement across area.

Kenntnisse

Culinary leadership

Team leadership

Menu planning

Food safety HACCP

Operations productivity

Ausbildung

Bachelor's degree or equivalent

Tools

POS/ERP software

Jobbeschreibung

Sodexo is seeking a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will drive consistency, oversee resource deployment, and partner with clients to elevate dining experiences.

This role requires high-volume kitchen experience, strong leadership, menu planning, and HACCP-savvy operations. You’ll manage procurement, performance reviews, and development opportunities within a career band framework.