Role OverviewSodexo Live! Airport Lounges is seeking a
Vice President of Culinary to lead and elevate how we design, deliver, and continuously improve the culinary experience across our airport lounges portfolio in North America.
The Vice President of Culinary is a senior leadership role responsible for defining and executing the culinary vision, strategy, and operational excellence. This executive will lead all aspects of culinary innovation, menu development, product sourcing, food quality, financial performance, and culinary talent across a multi-unit, large-volume and high-touch hospitality environment.
This is a remote position with 50-75% travel.IncentivesAnnual Incentive Plan, Long Term Incentive Plan and Car Allowance
What You'll Do- Culinary Strategy & Innovation
- Culinary Development & Menu Management
- Product Specification, Supply Chain & Financial Performance
- Leadership, Talent Development & Growth
- Sustainability & Corporate Responsibility
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- Bachelor's degree in Culinary Arts, Hospitality Management, Business, or related field preferred; equivalent experience considered.
- 12+ years of progressive culinary leadership experience in multi-unit hospitality, premium foodservice, hotels, lounges, or upscale dining environments.
- Proven experience leading large culinary teams across multiple locations.
- Strong financial acumen with experience managing food cost, labor, and P&L performance.
- Experience in menu engineering, product sourcing, supply chain collaboration, and culinary operations.
- Demonstrated success in innovation, scaling concepts, and delivering exceptional guest experiences.
Qualifications & RequirementsMinimum Education Requirement: Bachelor's degree or equivalent experience
Minimum Management Experience: 10 years
Minimum Functional Experience: 7 years
