Executive Chef: Lead Culinary Team & Menu Innovation

Sodexo; New Orleans (LA); Hybrid; USD 65,000 - 84,000; Full time

Job summary

Sodexo at Xavier University in New Orleans is seeking an Executive Chef 2 to lead culinary operations and develop a high-performing frontline team delivering exceptional dining experiences.

Bring proven high-volume kitchen leadership, advanced menu planning, and strong vendor, client, and staff collaboration to drive innovative menus while upholding Sodexo standards and HACCP/Safe Food handling.

Qualifications

• High-volume, fast-paced kitchen experience required.
• Strong leadership and people-management skills.
• Advanced menu planning with trend awareness.
• Organized and detail-oriented with ability to use computer systems to streamline operations.
• Demonstrated problem-solving and independent process implementation.
• ServSafe certification and HACCP knowledge for safety and compliance.

Responsibilities

• Lead frontline staff and develop teams to achieve culinary excellence.
• Standardize operations and drive consistent quality across outlets.
• Craft innovative menus balancing client needs, nutrition, and variety.
• Build strong partnerships with clients and internal teams to elevate dining experiences.

Skills

Culinary leadership

Team mentoring

Menu planning

Operations efficiency

Food safety HACCP

Computer systems

Problem solving

Education

Associate's or Bachelor's degree

Equivalent experience

Job description

Sodexo at Xavier University in New Orleans is seeking an Executive Chef 2 to lead culinary operations and develop a high-performing frontline team delivering exceptional dining experiences.

Bring proven high-volume kitchen leadership, advanced menu planning, and strong vendor, client, and staff collaboration to drive innovative menus while upholding Sodexo standards and HACCP/Safe Food handling.