Executive Chef: Lead Culinary Ops & Menu Innovation

Sodexo; Mesa (AZ); On-site; USD 85,000 - 88,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Wellness programs

401(k) matching

Paid time off

Company holidays

Career growth

Tuition reimbursement

Job summary

Sodexo is seeking a visionary culinary leader in Mesa, AZ to standardize operations, develop teams, and create innovative menus for diverse client needs. You will manage people, set direction, and deploy resources, influencing across the organization to achieve performance goals and drive continuous improvement.

The role emphasizes procurement leadership, menu design, and building strong client partnerships while championing safety and quality standards in a fast-paced environment.

Qualifications

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• Leadership and management experience, including mentoring teams and driving professional development.
• Advanced menu planning with trends and client preferences.
• Strong organizational skills and proficiency with computer systems to streamline operations.

Responsibilities

• Lead implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and growth.
• Oversee procurement and purchasing for top-quality ingredients and cost-effective sourcing.
• Design menus balancing creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas to keep dining experiences exciting.
• Cultivate relationships with clients through exceptional service and collaboration.
• Shape culinary strategy and drive continuous improvement across the area.

Skills

Culinary leadership

High-volume kitchens

Mentoring teams

Client-focused service

Education

Associate or Bachelor's degree or equivalent

Job description

Sodexo is seeking a visionary culinary leader in Mesa, AZ to standardize operations, develop teams, and create innovative menus for diverse client needs. You will manage people, set direction, and deploy resources, influencing across the organization to achieve performance goals and drive continuous improvement.

The role emphasizes procurement leadership, menu design, and building strong client partnerships while championing safety and quality standards in a fast-paced environment.