Regional Executive Chef - Menu & Ops Leader

Sodexo; Pennsylvania; On-site; USD 82,000 - 106,000; Full time

Benefits offered by this job

Medical, Dental, Vision care

401(k) with matching

Paid time off & holidays

Career growth opportunities & tuition

Job summary

Sodexo is seeking a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will work to build partnerships that elevate the dining experience and drive continuous improvement across your area.

The role requires extensive travel (up to 80%) with relocation to the PA/Baltimore metro area. You will oversee procurement, develop menus, and lead strategic culinary initiatives in a fast-paced environment.

Qualifications

• Education requirement: Associate's degree or Bachelor's degree or equivalent experience
• Management Experience: 1-3 years
• Related Experience: 1-3 years

Responsibilities

• Lead the implementation of standardized culinary operations and drive continuous improvement across the area.
• Mentor and develop a high-performing culinary team to foster growth and succession.
• Oversee procurement and sourcing to ensure quality ingredients and cost-effective purchasing.
• Design menus balancing creativity with client preferences and nutritional standards.
• Build strong client partnerships and deliver exceptional service to elevate dining experiences.

Skills

Leadership & management

Menu planning

Organizational skills

Problem solving

Computer systems proficiency

HACCP & ServSafe knowledge

Education

Associate's or Bachelor's degree or equivalent

Tools

Computer systems

Job description

Sodexo is seeking a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will work to build partnerships that elevate the dining experience and drive continuous improvement across your area.

The role requires extensive travel (up to 80%) with relocation to the PA/Baltimore metro area. You will oversee procurement, develop menus, and lead strategic culinary initiatives in a fast-paced environment.