Role Overview You want high visibility, challenging opportunities and a rewarding environment. Sodexo’s Campus Segment is seeking an experienced Executive Chef 2 to lead culinary operations at Showa Boston Institute . This role provides culinary leadership for a large-scale dining operation, overseeing menu planning, program execution, staff management, and training . The Executive Chef will also work closely with internal and external clients to manage the catering process from start to finish. Are you the experienced Executive Chef we’re seeking? Come join an incredible team in the heart of Boston! What You'll Do Lead and manage retail and catering chefs, purchasing, and catering managers. Oversee menu planning, production, inventory, HACCP compliance, and kitchen cleanliness . Standardize and implement Sodexo culinary systems and quality benchmarks . Conduct training programs , guide chefs toward ACF certification , and manage annual evaluations. Ensure food safety compliance , conduct audits, and maintain required documentation. Work with vendors on procurement and oversee purchasing financial audits. Develop innovative menus for retail, catering, and banquet services. Strengthen client relationships and enhance the dining experience. What We Offer Compensation 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 Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Culinary Certification is highly preferred. Oversee food production in a high-volume dining environment. Be actively present on the floor during service, engaging with students, faculty, and staff. Manage resident dining operations and catering production to ensure quality and efficiency. Lead menu planning, ensuring innovative and diverse meal offerings. Develop and manage labor schedules for kitchen staff. Maintain high standards for food safety, quality, and presentation. Implement and oversee a marketing plan to promote dining services. Collaborate with teams to enhance the overall dining experience. Who We Are At 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 & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. #J-18808-Ljbffr Sodexo Group
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