Executive Chef Lead: Menu Innovation & Kitchen Ops

Sodexo; Orono (ME); On-site; USD 50,000 - 84,000; Full time

Benefits offered by this job

Streamlined culinary systems

Mentorship and leadership development

Procurement oversight

Creative menus and menu development

Culinary strategy and improvements

Client relationship building

Job summary

Sodexo seeks a senior culinary leader to standardize operations, mentor a dynamic team, and design innovative menus for diverse clients. You will oversee procurement, drive cost-effective sourcing, and ensure high-quality dining experiences across a fast-paced environment.

You will partner with clients to balance creativity, nutrition, and client preferences while advancing culinary strategy and continuous improvement in your area.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Leadership and management experience with mentoring teams.
• Advanced menu planning and knowledge of current culinary trends.
• Highly organized with proficiency in computer systems to streamline operations.
• Strong problem-solving abilities to improve productivity and consistency.
• ServSafe certification and HACCP knowledge for safety and compliance.

Responsibilities

• Lead standardization of operations and foster team development.
• Develop menus meeting client needs and nutritional standards.
• Oversee procurement and purchasing of ingredients.
• Build partnerships with clients and drive continuous improvements.

Skills

Culinary leadership

Team mentoring

Menu planning

Problem solving

Organizational skills

ServSafe

HACCP knowledge

Education

Associate/Bachelor degree or equivalent

Tools

Computer systems

Job description

Sodexo seeks a senior culinary leader to standardize operations, mentor a dynamic team, and design innovative menus for diverse clients. You will oversee procurement, drive cost-effective sourcing, and ensure high-quality dining experiences across a fast-paced environment.

You will partner with clients to balance creativity, nutrition, and client preferences while advancing culinary strategy and continuous improvement in your area.