Executive Chef 3

Sodexo Careers•Framingham, MA

About The Position

Do you strive to create amazing culinary experiences? Sodexo's Campus Segment is seeking an experienced Executive Chef 3 to lead the culinary program at Framingham State University , the Nation’s first public Normal School founded in 1839. Home to approximately 5,691 students , Framingham State serves about 1,065 students per meal in a newly renovated, upscale dining facility. This showcase account features innovative dining concepts such as Simple Servings, UCOOK, and Kalamattas , and is one of the first in the region to introduce the residential dining concept One and All . This highly interactive, student-focused role reports directly to the General Manager and collaborates with both management and hourly teams on menu development, customer engagement, employee training, and creative dining initiatives that enhance the campus culinary experience. As Executive Chef , you will serve as the culinary expert and mentor for all chefs and cooks within the unit, overseeing all culinary operations to ensure exceptional food quality, consistency, and presentation across residential dining, retail concepts, and catering. This is a hands-on leadership role in a dynamic, high-volume environment with a strong emphasis on creativity, operational excellence, and team development.

Requirements

Experience in a culinary leadership role within a high-volume, quality-driven environment.
Strong background in large-scale cooking and food production .
Demonstrated ability to build, train, and inspire successful culinary teams .
Proven success maintaining high standards for food quality, sanitation, and guest satisfaction .
Experience implementing and driving operational systems and processes .
Exceptional communication skills and a customer-focused mindset .
Culinary creativity and the ability to develop innovative menus that “wow” students and clients.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Culinary degree preferred .

Responsibilities

Lead and oversee all culinary operations, including residential dining, retail outlets, and catering.
Serve as the technical culinary expert, trainer, and mentor for the culinary team.
Develop menus that balance creativity, student engagement, dietary needs, and budget requirements.
Ensure recipe compliance, production accuracy, and proper portioning.
Manage food purchasing, inventory controls, and vendor relationships.
Implement, monitor, and train teams on HACCP, sanitation standards, and food safety practices.
Maintain strong relationships with students, clients, and campus stakeholders.
Support hiring, onboarding, and ongoing development of the culinary team.
Monitor food and labor costs and implement solutions to drive financial performance.
Lead special events and interactive dining experiences that elevate student satisfaction.