Executive Chef — Lead Culinary Innovation & Team Growth

Sodexo; St. Louis (MO); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision care

401(k) Plan with Matching

Paid time off

Tuition reimbursement

Job summary

Sodexo in St. Louis is seeking a culinary leader to standardize operations, craft innovative menus, and mentor a high-volume kitchen team serving a dynamic recreational destination.

You will oversee procurement, cost-effective sourcing, and the implementation of streamlined culinary systems while building strong client partnerships. This role requires ServSafe and HACCP expertise, an associate or bachelor’s degree (or equivalent experience), 1–3 years of management experience, and a track record

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• ServSafe certification and HACCP knowledge for food safety.
• Leadership experience mentoring teams and developing talent.
• Advanced menu planning aligned with client preferences and nutrition.

Responsibilities

• Lead culinary operations and standardize processes across the venue.
• Design menus balancing creativity with client needs and nutrition.
• Oversee procurement and cost-effective sourcing of ingredients.
• Mentor and develop a dedicated kitchen team and future leaders.
• Partner with client and programming teams to elevate dining experiences.

Skills

Culinary leadership

Menu planning

High-volume kitchens

Team mentoring

Problem-solving

Food safety

ServSafe certification

HACCP knowledge

Education

Associate’s degree or Bachelor’s degree or equivalent experience

Job description

Sodexo in St. Louis is seeking a culinary leader to standardize operations, craft innovative menus, and mentor a high-volume kitchen team serving a dynamic recreational destination.

You will oversee procurement, cost-effective sourcing, and the implementation of streamlined culinary systems while building strong client partnerships. This role requires ServSafe and HACCP expertise, an associate or bachelor’s degree (or equivalent experience), 1–3 years of management experience, and a track record