Executive Chef 2

Sodexo•Presque Isle, ME

21d•Onsite

About The Position

Join a team that embraces your passion for culinary excellence, creativity, and leadership. Sodexo's Campus Segment is seeking an experienced Executive Chef 2 to lead the culinary program at the University of Maine at Presque Isle (UMaine Presque Isle) a vibrant, close-knit campus of 1,400 students in Aroostook County. Dining plays a vital role in fostering community and supporting student success, and you will be at the forefront of delivering fresh, culturally diverse, and memorable dining experiences. As Executive Chef 2, you will oversee all kitchen operations, menu development, and food preparation for students, faculty, and staff. You will champion high standards of food quality, safety, and presentation while creating menus that incorporate seasonal ingredients and local sourcing. This role also contributes to campus events, sustainability initiatives, and student engagement, helping build a welcoming and inclusive dining environment that reflects the UMaine Presque Isle community.

Requirements

Strong culinary expertise with a passion for innovation, local sourcing, and high-quality execution.
Proven experience leading kitchen teams in high-volume or campus dining environments.
Ability to mentor and inspire staff while maintaining a collaborative, supportive workplace.
Solid understanding of food safety, HACCP, and regulatory compliance.
Experience managing budgets, inventory, and purchasing within culinary operations.
Excellent communication skills and the ability to work effectively with students, staff, and campus partners.
Commitment to delivering inclusive, student-focused dining experiences and supporting a diverse campus community.
A focus on sustainability and continuous improvement in culinary operations.
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 and manage daily kitchen operations across residential dining, retail, and catering.
Develop innovative, seasonal, and culturally diverse menus that meet student needs and support wellness.
Ensure strict adherence to food quality, safety, sanitation, and regulatory standards.
Recruit, train, supervise, and mentor culinary staff; foster a positive, growth-oriented team culture.
Collaborate with campus partners on special events, theme meals, and community-focused programming.
Maintain accurate inventory, ordering, and cost-control processes; support financial performance goals.
Implement and promote sustainability efforts, including waste reduction, responsible sourcing, and energy-conscious practices.
Engage with students and stakeholders to gather feedback and enhance overall dining satisfaction