Executive Chef: Lead Innovative Menus & High-Volume Team

Sodexo; Draper (UT); On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

401(k) matching

PTO & holidays

Tuition reimbursement

Health, dental, vision

Job summary

Sodexo is seeking a culinary leader to standardize operations and drive menus across high-volume environments. You’ll mentor teams, build client partnerships, and shape culinary strategies for diverse client needs.

Responsibilities include designing innovative menus, overseeing procurement, and promoting continuous improvement while ensuring food safety and compliance with HACCP standards.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• 1–3 years of management experience and team leadership.
• ServSafe certification and HACCP knowledge for food safety and compliance.
• Associate’s or Bachelor’s degree in a related field is required.
• Strong menu planning abilities aligned with client preferences and nutrition.
• Proficient with computer systems to streamline operations and improve efficiency.

Responsibilities

• Lead culinary operations and standardize processes for consistency.
• Design menus balancing creativity, client preferences, and nutrition standards.
• Oversee procurement and cost-effective sourcing to ensure top-quality ingredients.
• Mentor and develop team to build future leaders and succession.
• Build strong client partnerships through exceptional service and collaboration.
• Shape culinary strategy and drive continuous improvement across operations.

Skills

Culinary leadership

Team mentoring

Menu planning

HACCP knowledge

ServSafe certification

Education

Associate’s degree

Bachelor’s degree

Tools

Computer systems

POS systems

Job description

Sodexo is seeking a culinary leader to standardize operations and drive menus across high-volume environments. You’ll mentor teams, build client partnerships, and shape culinary strategies for diverse client needs.

Responsibilities include designing innovative menus, overseeing procurement, and promoting continuous improvement while ensuring food safety and compliance with HACCP standards.