Regional Executive Chef — Multi-Site Dining Leader

Sodexo; Glendale (AZ); Presencial; USD 74.000 - 96.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, Dental, Vision & Wellness

401(k) with matching contributions

Paid time off

Tuition reimbursement

Descripción de la vacante

Sodexo is seeking an experienced Area Executive Chef to oversee culinary operations across 10 community college campuses in the Greater Phoenix area. You will lead multi-site food service operations, advance menu development, ensure food quality and consistency, and mentor culinary talent while controlling costs and maintaining strong client partnerships.

Responsibilities include standardizing operations, guiding team development, and designing innovative menus that meet client needs and

Formación

• Extensive culinary expertise in high-volume, fast-paced kitchens.
• Leadership and mentoring skills with track record of developing teams.
• Advanced menu planning aligned with client preferences and nutrition standards.
• Organized, detail-oriented with proficiency in computer systems to streamline operations.
• Strong problem-solving and process-improvement capabilities.
• ServSafe certification and HACCP knowledge for food safety and compliance.

Responsabilidades

• Oversee culinary operations across 10 community college campuses in the Greater Phoenix area.
• Lead menu development and ensure quality and consistency.
• Control costs and manage procurement for top-quality ingredients.
• Mentor culinary staff and promote professional growth.
• Standardize operations and drive continuous improvement across the area.

Conocimientos

Culinary leadership

High-volume kitchen experience

Menu development

Cost control

Mentoring

ServSafe certification

HACCP knowledge

Computer systems proficiency

Educación

Associate’s degree or Bachelor’s degree or equivalent experience

Herramientas

POS systems

Descripción del empleo

Sodexo is seeking an experienced Area Executive Chef to oversee culinary operations across 10 community college campuses in the Greater Phoenix area. You will lead multi-site food service operations, advance menu development, ensure food quality and consistency, and mentor culinary talent while controlling costs and maintaining strong client partnerships.

Responsibilities include standardizing operations, guiding team development, and designing innovative menus that meet client needs and