Executive Chef 2

Sodexo Careers•Ogden, UT

About The Position

Role Overview Bring your culinary leadership to the beautiful foothills of Ogden, Utah, where Weber State University’s dining program is committed to delivering excellent food experiences that energize campus life. As the Executive Chef 2 , you’ll lead culinary innovation, oversee high‑volume operations, and shape a dining culture that reflects quality, creativity, and exceptional service for students, faculty, and guests. What You'll Do Lead the culinary strategy and daily kitchen operations across multiple campus dining venues, ensuring consistent quality, presentation, and food safety standards. Develop innovative menus that incorporate fresh, local, and seasonal ingredients while meeting diverse dietary and cultural needs. Train, mentor, and inspire culinary staff, fostering a collaborative, high‑performance kitchen culture. Partner with campus and dining leadership on events, catering, and long-term culinary planning. Manage food costs, inventory, and vendor relationships to support operational efficiency and budget goals. What We Offer Compensation 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 Proven experience as an Executive Chef or senior culinary leader in a high‑volume or multi‑unit environment. Strong skills in menu development, recipe costing, and kitchen management. A passion for developing teams and creating an inclusive, positive work environment. Knowledge of current culinary trends, sustainability practices, and diverse dietary needs. ServSafe certification (or ability to obtain) and a deep commitment to safety, sanitation, and compliance. 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 . Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Requirements

Proven experience as an Executive Chef or senior culinary leader in a high‑volume or multi‑unit environment.
Strong skills in menu development, recipe costing, and kitchen management.
A passion for developing teams and creating an inclusive, positive work environment.
Knowledge of current culinary trends, sustainability practices, and diverse dietary needs.
ServSafe certification (or ability to obtain) and a deep commitment to safety, sanitation, and compliance.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum 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

Lead the culinary strategy and daily kitchen operations across multiple campus dining venues, ensuring consistent quality, presentation, and food safety standards.
Develop innovative menus that incorporate fresh, local, and seasonal ingredients while meeting diverse dietary and cultural needs.
Train, mentor, and inspire culinary staff, fostering a collaborative, high‑performance kitchen culture.
Partner with campus and dining leadership on events, catering, and long-term culinary planning.
Manage food costs, inventory, and vendor relationships to support operational efficiency and budget goals.