Executive Chef 2

Sodexo•Potsdam, NY

About The Position

Inspire through food. Lead with purpose. Teach sustainability. RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is seeking an experienced Executive Chef 2 to join our team at Clarkson University in Potsdam, NY. In this leadership role, you will oversee culinary operations in a mid-size university setting, with a strong focus on sustainability, innovation, and student engagement. You’ll manage both daily food service and high-end catering, bringing fresh ideas and operational excellence to the table.

Requirements

A passion for culinary excellence and innovation.
Strong leadership and communication skills with the ability to coach and develop diverse teams.
At least 3–5 years of high-volume culinary management experience (campus, corporate, or hospitality preferred).
Solid understanding of HACCP, food safety, and sanitation practices.
Experience with menu development, purchasing, and inventory systems.
Proven ability to manage multiple priorities, meet deadlines, and uphold brand standards.
Commitment to sustainability and responsible sourcing practices.
Culinary degree or equivalent experience
Ability to collaborate with clients, colleagues, and vendors in a fast-paced, team-oriented environment.
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.

Nice To Haves

ACF certification a plus.

Responsibilities

Provide hands-on leadership for culinary teams in retail and catering operations, as well as purchasing and catering management.
Develop and maintain chef/manager schedules; provide coverage and lead annual performance reviews and goal setting using Ingenium.
Standardize and implement all Sodexo culinary systems and procedures, including:
Menu planning and execution (Retail, Catering, LTOs, Mindful)
Food safety protocols (HACCP), cleaning schedules, production sheets, inventory control, and kitchen presentation.
Monitor food and physical safety practices; lead all required annual training for hourly staff and maintain audit documentation (GC audit books).
Partner with vendors and oversee purchasing operations, including financial audits.
Champion and grow the sustainability program in collaboration with the Director of Culinary Operations.
Conduct annual Culinary Foundations training for all cooks and support ACF certification for culinary staff.
Elevate catering and banquet offerings with creative, client-driven menus.
Foster strong client relationships and deliver outstanding customer experiences.