Executive Chef 2

Sodexo•Fort Kent, ME

21d

About The Position

Grow your career and develop a team that shares your desire to make a difference! Sodexo’s Campus Segment is seeking an Executive Chef 2 to support our dining program at The University of Maine at Fort Kent (UMaine Fort Kent). Located in northern Maine, UMaine Fort Kent is a welcoming, rural campus serving approximately 1,000 students, including traditional and non-traditional learners from diverse Franco-American and regional communities. Dining services play a meaningful role in this close-knit environment, supporting student wellness, fostering connection, and enriching the campus experience. As the Executive Chef 2, you will lead all culinary operations on campus—driving menu innovation, ensuring exceptional food quality, and creating a positive, engaging dining experience for students, faculty, and staff. You will champion fresh, seasonal, and locally inspired cuisine while upholding Sodexo’s standards for safety, sanitation, and sustainability. In this role, you will also provide strong leadership to the culinary team and collaborate closely with campus partners to support events and student-centered initiatives.

Requirements

Strong culinary skills with experience in high-volume or campus/contract-food settings.
Ability to lead, train, and motivate a diverse culinary team.
Proven success in menu development, production planning, and cost management.
Commitment to culinary excellence, food safety, and consistent quality.
Creativity and passion for crafting fresh, seasonal, and community-focused menus.
Strong communication, organizational, and time-management skills.
Desire to engage with the campus community and enhance the student dining experience.
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee daily culinary operations across residential dining, retail, and catering.
Lead menu planning and develop seasonal, culturally relevant, and innovative offerings.
Ensure strict adherence to food safety, sanitation, and allergen management standards.
Train, mentor, and schedule culinary staff; foster a culture of teamwork and professional growth.
Manage food production, inventory, purchasing, and cost controls to meet financial targets.
Partner with the General Manager and campus stakeholders on events, programming, and engagement initiatives.
Support sustainability priorities, including waste reduction and local sourcing.
Maintain high levels of customer satisfaction through quality, service, and presentation excellence.