Role OverviewGrow your career and lead a team that shares your passion for making a difference!RELOCATION ASSISTANCE AVAILABLE!Sodexo's Campus Segment is seeking an experienced and innovative
District Executive Chef to support
six schools in the Boston metro area within our
Campus Segment.
As the
Area Executive Chef, you will oversee culinary operations across multiple university accounts, driving innovation, consistency, and excellence in resident dining, retail, concessions, and catering. You will elevate the student dining experience by implementing current campus dining trends, supporting menu development, leading culinary training, and ensuring adherence to Sodexo's culinary and safety standards. This is a hands-on leadership role requiring strong culinary expertise, high-volume experience, and a commitment to operational and financial success.
What You'll Do- Lead and support culinary operations across multiple university campuses.
- Drive menu innovation and ensure alignment with campus dining trends.
- Oversee resident dining, retail, concessions, and catering programs.
- Develop, train, mentor, and motivate unit culinary teams to consistently deliver high-quality food and service.
- Support menu development, recipe rollouts, and culinary standards across all units.
- Ensure strict compliance with HACCP, food safety, sanitation, and workplace safety standards.
- Oversee purchasing, inventory management, food cost analysis, and production forecasting.
- Ensure Sodexo's culinary standards, recipe compliance, and quality expectations are met.
- Utilize food management systems for ordering, inventory, production, and operational oversight.
- Collaborate with unit leaders to drive excellence and support financial performance.
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 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 degree or equivalent professional experience.
- Demonstrated experience managing high-volume food production.
- Strong knowledge of diverse cuisines, menu development, and campus dining trends.
- Proven ability to control food costs while maintaining high-quality cuisine.
- Hands-on leadership style with the ability to train, mentor, and develop teams.
- Strong understanding of food safety, sanitation, and HACCP compliance.
- Working knowledge of automated food inventory, ordering, and production systems.
- A passion for innovation and delivering exceptional dining experiences.
Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years
