Executive Chef 3

Role OverviewInspire students through food while teaching what's possible with sustainable resources. Sodexo Campus Segment is seeking an experienced Executive Chef 3 to lead the culinary program in Boston, MA. This role offers the opportunity to shape campus dining through innovation, sustainability, and exceptional hospitality. As the Executive Chef 3, you will oversee all culinary operations for a medium-sized unit, including menu planning, program execution, staff development, and delivery of high-quality culinary experiences across campus. You'll work closely with both internal and external clients while managing the full catering process-from initial concept to flawless execution. In this role, you will drive culinary excellence, ensure operational efficiency, and foster a positive, growth-focused team culture. You will lead production for residential dining, retail dining, catering, and special events, all while advancing sustainability initiatives and elevating the student dining experience.What You'll DoCulinary Leadership & OperationsImplement and coordinate all culinary functions across campus dining.Direct, train, and mentor cooks, utility staff, and culinary supervisors.Ensure food production meets Sodexo standards for quality, consistency, taste, and presentation.Oversee catering and retail culinary operations, ensuring flawless event execution.Maintain full compliance with food safety, physical safety, and HACCP programs.Team & Client ManagementDirectly manage retail and catering chefs, as well as purchasing and catering managers.Create and manage chef/manager schedules; step in to support coverage when needed.Conduct annual evaluations and goal-setting for culinary leaders using Ingenium.Build strong client relationships across the School and serve as a culinary ambassador.Program & Standards ExecutionImplement and standardize Sodexo culinary systems: catering, retail menus, LTOs, STG, Mindful, panning charts, production standards, inventory controls, FMS sheets, and more.Monitor, audit, and roll out new menu programs and culinary initiatives.Lead annual training for all hourly associates and maintain GC audit documentation.Financial & Procurement OversightManage food and labor costs effectively to meet financial targets.Partner with vendors and oversee purchasing operations, including financial audits.Support and advance campus sustainability initiatives in collaboration with the Director of Culinary Operations.Culinary Development & InnovationDeliver culinary foundations training to cooks each year.Support ACF certification pathways for chefs with guidance from the Director of Culinary Operations.Elevate catering and banquet offerings with custom menus tailored to client needs.Introduce innovative, fresh ideas across retail, catering, and dining programs.What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire.What You BringProven leadership experience in a high-volume culinary environment.Strong skills in team development, training, and coaching.Expertise in food safety, cost controls, menu engineering, and production systems.Creativity, passion for the craft, and a commitment to sustainability.Ability to build relationships with clients, students, and campus partners.Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.