Executive Chef — Lead Culinary Innovation & Team Growth

Sodexo; Wilberforce (OH); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

401(k) Plan with Matching Contribu­t­i

Paid Time Off and Holidays

Tuition Reimbursement

Job summary

Sodexo in Ohio is seeking a senior culinary leader to drive standardized operations and innovative menu development for high-volume environments. You will manage people, set direction, and deploy resources, influencing outcomes across the organization to elevate client dining experiences.

The role emphasizes mentoring, strategic procurement, and menu design aligned with client needs and nutrition standards, while building client partnerships and leading continuous improvement initiatives.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Leadership and management skills with mentoring experience.
• Advanced menu planning and knowledge of trends.
• Highly organized and detail-oriented; proficient with computer systems.
• ServSafe certification and HACCP knowledge.

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

Culinary leadership

Team mentoring

Menu planning

Procurement

Operations management

Problem solving

Food safety

Education

Associate's or Bachelor's degree

Tools

Computer systems

Job description

Sodexo in Ohio is seeking a senior culinary leader to drive standardized operations and innovative menu development for high-volume environments. You will manage people, set direction, and deploy resources, influencing outcomes across the organization to elevate client dining experiences.

The role emphasizes mentoring, strategic procurement, and menu design aligned with client needs and nutrition standards, while building client partnerships and leading continuous improvement initiatives.