Do you strive to create amazing culinary experiences?
Sodexo's Campus Segment is seeking an experienced Executive Chef 3 to lead culinary operations at Hobart and William Smith Colleges in Geneva, NY. In this high-profile campus account, the Executive Chef will oversee menu planning and costing, production systems, budgeting, inventory management, and strong client and guest engagement.
This role includes responsibility for retail menu development, employee training and oversight, ordering and inventory control, and the planning and execution of catered events. The ideal candidate will bring exceptional culinary expertise, polished professionalism, and the ability to foster positive client relationships.
What You'll Do:Manage daily food production for residential dining, retail, and catering, including production planning and quality controls.
Ensure full compliance with Sodexo Culinary Standards, including recipe adherence, presentation, and food quality.
Oversee food costing, financial controls, compliance, and adherence to department budgets.
Develop creative, cost-effective menus and manage ordering, receiving, and inventory processes.
Build strong client and customer relationships through active engagement and partnership.
Lead, train, and develop front-line culinary staff while promoting a positive and safe work environment.
Support catered events through menu development, planning, and execution.
Ensure compliance with food safety standards, special diets, and allergen management.
Utilize (or be willing to learn) the Sodexo Food Management System (FMS).
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:
More extensive information is provided to new employees upon hire.
What You Bring:A strong and progressive culinary background with the ability to remain current with evolving culinary trends.
Demonstrated success working in a high-volume dining or hospitality environment.
Excellent communication, leadership, and team development skills.
Strong business and financial acumen, including food costing, labor oversight, and inventory management.
A passion for culinary innovation, high-quality food, and outstanding customer service.
Ability to train and develop staff while upholding Sodexo standards and policies.
Knowledge of special diets, allergen protocols, and inclusive menu design.
Professional polish and the ability to effectively partner with clients and stakeholders.
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 - 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.
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