Executive Chef: Menu Innovator & Ops Leader

Sodexo; Vermont; Hybrid; USD 71,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental, Vision + Wellness

401(k) with matching

Paid time off + holidays

Tuition reimbursement

Career growth opportunities

Job summary

Sodexo in Vermont is seeking a culinary leader to standardize operations, mentor a developing team, and craft innovative menus that meet diverse client needs.

You will oversee procurement, design menus balancing creativity with client preferences and nutritional standards, and drive continuous improvement across your area.

Qualifications include an associate or bachelor degree, 1–3 years of management and related culinary experience, ServSafe certification, and HACCP knowledge.

Qualifications

• Associate’s or Bachelor’s degree or equivalent experience.
• 1–3 years management experience.
• 1–3 years related culinary experience.
• ServSafe certification and HACCP knowledge.
• Strong organizational and computer systems proficiency.

Responsibilities

• Lead implementation of streamlined culinary systems for consistency.
• Inspire and mentor a team, developing future leaders.
• Oversee procurement and sourcing of ingredients.
• Design menus balancing creativity with client preferences and nutritional standards.
• Drive culinary strategy and continuous improvement across your area.
• Build strong client partnerships through exceptional service.

Skills

Culinary leadership

Team mentorship

Menu planning

Food safety HACCP

Problem-solving

Communication skills

Organization

Education

Associate's or Bachelor's degree

Tools

Computer systems

ServSafe certification

Job description

Sodexo in Vermont is seeking a culinary leader to standardize operations, mentor a developing team, and craft innovative menus that meet diverse client needs.

You will oversee procurement, design menus balancing creativity with client preferences and nutritional standards, and drive continuous improvement across your area.

Qualifications include an associate or bachelor degree, 1–3 years of management and related culinary experience, ServSafe certification, and HACCP knowledge.