Executive Chef 2 - Campus Dining

Job Description

• Our campus Executive Chef will oversee resident dining and will assist with Catering as needed.?
• This chef will work one weekend day per week.

About the job

• Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.
• Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

What’s in it for you

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost- effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

What you’ll bring

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• Leadership and management skills, with experience mentoring teams and driving professional development.
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.

Click here to register for the Intake Call with the Hiring Manager at Sodexo. The intake call will take place on Monday, September 14, 2026 at 11:30 AM Eastern Time.

Job grade, reporting context, or other screening-relevant logistics Oversees resident dining and assists with catering as needed. Leadership scope includes managing people, setting direction, deploying resources, performance evaluation, pay reviews, and hire/fire decisions. Role is responsible for culinary systems, team development, menu planning, procurement/purchasing, and operational improvement.

Requirements

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

Must Have

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• 1–3 years of management experience.
• 1–3 years of related experience.
• Associate’s degree, Bachelor’s degree, or equivalent experience.
• ServSafe certification and working knowledge of HACCP principles.

Shift or schedule requirements One weekend day per week. Schedule will be either Tuesday through Saturday or Sunday through Thursday.

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 We Learned From the Intake Call- Campus/operation: Menlo College is a smaller, close-knit campus with under 1,000 students and approximately 675 students on meal plans, plus faculty and staff. The operation includes resident dining, catering, special events, and summer conference/camp business, making this a year-round account.
• Environment: Think high-quality food hall rather than a traditional cafeteria, with multiple stations, diverse cuisines, pop-up events, and a strong focus on food quality and the student experience.
• Top priorities: Strong food safety/sanitation, proven high-volume production and execution, and an ownership mentality are especially important. Campus dining experience is highly preferred, although comparable seven-day, high-volume foodservice experience will be considered.
• Leadership: The Executive Chef will oversee approximately 15–20 team members, including supervisors and cooks. There are no additional salaried managers reporting into this position.
• Schedule: This is a seven-day operation serving approximately 18 meals per week. The chef should expect to work one weekend day and must have flexibility based on business needs. Dinner service ends around 7:30 PM, so late-night hours are generally not expected.
• Candidate profile: Sodexo is looking for someone with career stability and longevity, rather than frequent one-year moves, who is passionate, engaging, technologically comfortable, and interested in making Menlo College a long-term home.
• Compensation: Salary is up to approximately $110,000, with no bonus. Benefits begin on Day 1. Relocation assistance is not available, although candidates may relocate at their own expense.
• Interview process: Recruiter phone screen followed by an interview with the onsite team and a chef tasting/practical culinary assessment.