Executive Chef: Lead Culinary Strategy & Team Mastery

Sodexo; Kentucky; Hybrid; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, Vision care

401(k) Matching

Paid Time Off

Tuition reimbursement

Job summary

Sodexo is seeking a senior culinary leader to standardize operations, mentor teams, and craft menus that meet diverse client needs, elevating the dining experience. You will drive consistency, partner with clients, and raise the quality of dining across catering and facilities operations.

You will lead procurement, influence culinary strategy, and manage performance with strong staff development. A ServSafe certification and HACCP knowledge are preferred, with 1–3 years of management experience

Qualifications

• Leadership and management skills to lead teams effectively.
• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Advanced menu planning abilities aligned with client preferences and nutrition standards.
• Organized, detail-oriented with proficiency in computer systems for operations.
• Proven problem-solving skills to improve productivity and consistency.
• ServSafe certification and knowledge of HACCP principles for food safety.

Responsibilities

• Lead standardization of culinary operations across the unit.
• Mentor and develop team members to grow into leadership roles.
• Design menus balancing creativity with client preferences and nutrition standards.
• Oversee procurement to ensure quality ingredients and cost control.
• Build strong client partnerships and drive continuous improvement.

Skills

Leadership

Culinary expertise

Menu planning

Operations efficiency

Problem solving

ServSafe & HACCP

Education

Associate’s degree

Bachelor’s degree

Job description

Sodexo is seeking a senior culinary leader to standardize operations, mentor teams, and craft menus that meet diverse client needs, elevating the dining experience. You will drive consistency, partner with clients, and raise the quality of dining across catering and facilities operations.

You will lead procurement, influence culinary strategy, and manage performance with strong staff development. A ServSafe certification and HACCP knowledge are preferred, with 1–3 years of management experience