Area Executive Chef

Sodexo•Utica, NY

About The Position

Lead Culinary Excellence Across a Premier Healthcare System Sodexo’s Healthcare Segment is seeking an experienced and innovative Area Executive Chef to support Mohawk Valley Health System (MVHS) – Wynn Hospital and affiliated locations. Join a high-performing Sodexo team with strong leadership partnership and a commitment to delivering exceptional culinary experiences across patient, retail, and catering programs. This role oversees culinary operations across three locations, including a brand-new cafeteria featuring "Simply to Go", "Mindful" concepts, and a dynamic $3.5M retail volume program. This is a strategic, hands-on leadership role for a culinary professional ready to elevate healthcare dining through innovation, consistency, and operational excellence. Why Join Sodexo at MVHS? Support a brand-new, modern dining program Lead culinary innovation across multiple healthcare sites Partner with a strong, engaged leadership team Make a meaningful impact on patient and resident dining experiences 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.

Requirements

Proven experience as an Executive Chef or senior culinary leader in healthcare or high-volume foodservice environments
Strong knowledge of HACCP, food safety regulations, and sanitation standards
Experience implementing branded retail concepts and standardized recipes
Demonstrated ability to train, coach, and develop culinary teams
Strong financial acumen, including food cost management and production forecasting
Experience utilizing food management and inventory systems
Passion for innovation, quality, and elevating the patient and retail dining experience
Strong communication skills and the ability to collaborate across leadership teams
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years

Nice To Haves

Multi-site or system-level culinary oversight experience preferred

Responsibilities

Lead and support culinary operations across multiple MVHS sites
Drive menu innovation and ensure alignment with Sodexo culinary standards and branded concepts
Oversee patient/resident meal service, retail dining, and catering programs
Implement and reinforce Sodexo concepts, recipe compliance, and quality standards (including Retail Ranger initiatives)
Develop, train, and motivate culinary teams to consistently deliver high-quality food and service
Roll out menus and recipes across units while maintaining standardization and execution excellence
Ensure strict compliance with HACCP, food safety, sanitation, and workplace safety standards
Oversee purchasing, inventory management, food cost controls, and production forecasting
Utilize food management systems for ordering, production, and operational oversight
Collaborate with unit leaders to drive performance, improve efficiencies, and support financial goals
Champion continuous training, including culinary development, safety, and physical food safety standards