Executive Chef: Lead High-Volume Kitchens & Culinary Innovation

Sodexo; New Jersey; On-site; USD 78,000 - 100,000; Full time

Benefits offered by this job

Medical/Dental/Vision plans

401(k) with matching

Paid Time Off and holidays

Tuition reimbursement

Career growth opportunities

Job summary

Sodexo in Belle Mead, New Jersey, seeks an Executive Chef 2 to lead culinary operations at Hackensack Meridian Carrier Clinic. You will oversee about 25 frontline employees, drive menus, food safety, and quality in a high-volume setting, reporting to the General Manager.

Qualified candidates have an associate or bachelor degree and 1–3 years of leadership experience. This role emphasizes standardizing operations, supplier relations, and mentoring staff to deliver exceptional dining experiences

Qualifications

• Associate’s degree or Bachelor’s degree or equivalent experience.
• 1-3 years of management experience in a kitchen or food service.
• 1-3 years of related culinary experience in high-volume operations.
• Strong leadership, communication and people development skills.

Responsibilities

• Lead daily culinary operations for a high-volume kitchen and ~25 frontline staff.
• Standardize operations, mentor staff, and develop future leaders.
• Design menus aligning with client needs and nutritional requirements.
• Oversee procurement and cost-effective sourcing of quality ingredients.
• Ensure food safety, quality and regulatory compliance at all times.

Skills

Leadership

Menu planning

Vendor relations

Food safety

Team development

Problem solving

Computer systems

ServSafe certification

HACCP knowledge

Education

Associate's degree

Bachelor's degree

Tools

Procurement systems

Restaurant management software

Job description

Sodexo in Belle Mead, New Jersey, seeks an Executive Chef 2 to lead culinary operations at Hackensack Meridian Carrier Clinic. You will oversee about 25 frontline employees, drive menus, food safety, and quality in a high-volume setting, reporting to the General Manager.

Qualified candidates have an associate or bachelor degree and 1–3 years of leadership experience. This role emphasizes standardizing operations, supplier relations, and mentoring staff to deliver exceptional dining experiences