Executive Chef Leader: Menu Innovation & Kitchen Excellence

Sodexo; Buena Vista (VA); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo in Buena Vista, VA is seeking a culinary leader to standardize operations, drive innovation, and mentor a high-volume kitchen team. You will partner with clients to deliver outstanding dining experiences while ensuring quality and consistency.

The role oversees procurement and menu design that meet client preferences and nutrition standards, with a focus on continuous improvement and staff development. A ServSafe/HACCP background is preferred.

Qualifications

• Associate or Bachelor’s degree or equivalent experience.
• 1-3 years of management experience.
• 1-3 years of related experience.
• ServSafe certification and HACCP knowledge.
• Strong leadership and mentoring abilities.
• Proficient with computer systems to streamline operations.

Responsibilities

• Lead the implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.

Skills

Culinary leadership

Team mentorship

Menu planning

Operational efficiency

Organizational skills

Food safety HACCP

ServSafe certified

Education

Associate or Bachelor's degree or equivalent

Tools

Computer systems

Job description

Sodexo in Buena Vista, VA is seeking a culinary leader to standardize operations, drive innovation, and mentor a high-volume kitchen team. You will partner with clients to deliver outstanding dining experiences while ensuring quality and consistency.

The role oversees procurement and menu design that meet client preferences and nutrition standards, with a focus on continuous improvement and staff development. A ServSafe/HACCP background is preferred.