Executive Chef — Lead Culinary Innovation & Team Growth

Sodexo Group; Tulsa (OK); On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

Medical benefits

401(k) Plan with Matching

Paid Time Off and Holidays

Tuition Reimbursement

Job summary

Sodexo is seeking a senior culinary leader in Tulsa to drive standardized operations, mentor staff, and craft innovative menus for diverse client needs. You will oversee procurement, menu design, and continuous improvement across the area, delivering high-quality dining experiences.

Qualifications include extensive culinary expertise in high-volume kitchens, strong leadership, advanced menu planning, and food safety knowledge, with ServSafe certification preferred.

Qualifications

• Extensive culinary leadership in high-volume, fast-paced kitchens.
• Advanced menu planning skills aligned with client preferences and nutrition.
• Experience mentoring teams and developing future leaders.
• Solid understanding of HACCP principles and food safety compliance.
• ServSafe certification or equivalent food safety credentials.

Responsibilities

• Lead 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 balancing creativity with client needs and nutritional standards.
• Champion fresh culinary ideas to keep dining experiences exciting and relevant.

Skills

Culinary leadership

Menu planning

Team mentoring

HACCP knowledge

ServSafe certification

Education

Associate's degree or Bachelor's degree

Tools

POS/ computer systems

Job description

Sodexo is seeking a senior culinary leader in Tulsa to drive standardized operations, mentor staff, and craft innovative menus for diverse client needs. You will oversee procurement, menu design, and continuous improvement across the area, delivering high-quality dining experiences.

Qualifications include extensive culinary expertise in high-volume kitchens, strong leadership, advanced menu planning, and food safety knowledge, with ServSafe certification preferred.