Director, Culinary Offer Implementation

Sodexo•Menlo Park, CA

3d•Onsite

About The Position

This is a role for a chef who sees beyond the plate. If you love to cook, thrive in the energy of a kitchen, and feel most alive when you’re building something that elevates people and experiences, this is a rare opportunity to lead with both your hands and your vision. As the Director, Culinary Offer Implementation, you will shape the culinary identity of a large‑scale Tech client—guiding chefs, inspiring teams, and bringing to life programs that set new standards for workplace dining. You’ll be the connective force that unites a diverse culinary community. You’ll mentor chefs, strengthen craft, and help teams grow into their full potential. You’ll bring clarity, creativity, and operational excellence to a portfolio that values innovation, sustainability, and unforgettable guest experiences. This is not a desk‑only role. It’s hands‑on, immersive, and deeply collaborative—you’ll be in kitchens, at tastings, in workshops, and alongside chefs as programs move from concept to execution. You’ll also play a critical role in welcoming new culinary talent from acquisitions, ensuring they feel supported, trained, and integrated into a shared culture of excellence.

Requirements

Culinary mastery — deep craft knowledge, strong palate, and the ability to model excellence in real kitchens
Hands‑on leadership — a coaching mindset that elevates chefs, strengthens teams, and builds confidence through presence and partnership
Program‑building expertise — experience designing, scaling, and operationalizing culinary programs across multi‑unit environments
Operational discipline — the ability to translate creativity into standards, systems, and processes that drive consistency and performance
Cross‑functional influence — strong collaboration skills and the ability to align culinary, operations, training, and client stakeholders
Change leadership — skill in guiding teams through growth, acquisitions, new program adoption, and cultural integration
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience – 5 years
Minimum Functional Experience – 5 years

Responsibilities

Lead culinary program development — design, refine, and activate enterprise‑level culinary programs that inspire chefs and elevate the guest experience
Work hands‑on in kitchens — cook alongside teams, validate program readiness, and model excellence in technique, flavor, and execution
Mentor and develop chefs — coach culinary talent across the region, strengthening skill, confidence, and cohesion
Build operationally sound standards — create playbooks, SOPs, and activation guides that make excellence scalable and repeatable
Guide cross‑functional collaboration — partner with operations, training, supply chain, and client leadership to ensure programs are feasible, cost‑effective, and aligned
Support onboarding and integration — train and integrate new culinary staff, including acquisition teams, into established systems, culture, and expectations