Executive Chef 1

Sodexo•Dickinson, ND

12d

About The Position

Inspire students through food while teaching what’s possible with sustainable resources. RELOCATION ASSISTANCE AVAILABLE! Sodexo’s Campus Segment is seeking an Executive Chef 1 to lead culinary operations at Dickinson State University located in Dickinson, North Dakota. The Executive Chef will oversee daily food production, menu execution, and front-line team development while ensuring an outstanding student dining experience. Dickinson sits on the western edge of North Dakota, just 30 minutes from Theodore Roosevelt National Park and the future Theodore Roosevelt Presidential Library. If you love the outdoors, camping, or lake life, nothing is ever too far. And if college sports are more your style, Dickinson offers a lively and spirited campus community. In this highly visible role, you will guide a seasoned culinary team, introduce fresh dining concepts, and maintain strong client partnerships built on consistency, quality, and service excellence. The Executive Chef will be responsible for managing day-to-day culinary operations, including menu development, production standards, ordering and inventory management, scheduling, and staff training. This position plays a key role in elevating the dining program through innovative culinary rotations, Sodexo concepts, and strong leadership that drives both quality and customer satisfaction.

Requirements

Executive Chef–level management experience.
Demonstrated history of outstanding customer satisfaction and service excellence.
Strong culinary expertise with the ability to lead, inspire, and develop a cohesive team.
Experience with menu planning, cost controls, food safety, and production management systems.
A passion for creativity in campus dining, including introducing new concepts, trends, and rotations.
Ability to foster a positive, professional, and growth-minded kitchen culture.
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 years Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead daily kitchen operations, ensuring efficient production, quality standards, and exceptional service.
Oversee menu planning, recipe compliance, production forecasting, and inventory management.
Manage purchasing, food cost analysis, and adherence to Sodexo culinary standards.
Train, mentor, and develop frontline hourly employees to strengthen culinary skills and team engagement.
Maintain rigorous food safety, sanitation, and workplace safety compliance.
Introduce innovative culinary ideas and seasonal programs to enhance the student dining experience.
Build strong relationships with campus partners and support long-term client satisfaction and retention.
Utilize Sodexo’s automated systems for ordering, inventory, and production management.