Executive Chef Leader: High-Volume Events & Innovation

Sodexo

Orono (ME)

Hybrid

USD 74,000 - 96,000

Full time

42 hours ago
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Benefits offered by this job

Culinary leadership
Mentorship program
Procurement oversight
Menu design responsibilities
Food safety training
Competitive salary
Benefits package

Job summary

Sodexo in Orono, ME is seeking a culinary leadership role to drive excellence. You will standardize operations, develop your team, and craft innovative menus that meet diverse client needs while building strong client partnerships.

You will manage people, set direction, deploy resources, and influence across the organization to deliver consistent quality. This role requires ServSafe and HACCP knowledge, plus experience in high-volume kitchens and strategic menu planning.

Qualifications

  • Extensive culinary experience in high-volume, fast-paced kitchens.
  • 1–3 years in management.
  • 1–3 years related experience.
  • ServSafe certification and HACCP knowledge.

Responsibilities

  • Lead implementation of streamlined culinary systems for consistency and success.
  • Mentor and develop a dedicated team, shaping future leaders.
  • Oversee procurement and purchasing for quality ingredients and cost-effective sourcing.
  • Design menus balancing creativity with client preferences and nutrition standards.
  • Drive culinary strategy and continuous improvement across the area.

Skills

Leadership
Menu planning
Organizational skills
Problem-solving
ServSafe
HACCP knowledge

Education

Associate or Bachelor’s degree
Equivalent experience

Job description

Sodexo in Orono, ME is seeking a culinary leadership role to drive excellence. You will standardize operations, develop your team, and craft innovative menus that meet diverse client needs while building strong client partnerships.

You will manage people, set direction, deploy resources, and influence across the organization to deliver consistent quality. This role requires ServSafe and HACCP knowledge, plus experience in high-volume kitchens and strategic menu planning.

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