Executive Chef 3

Sodexo•Milton, MA

34d

About The Position

Sodexo Campus Segment is seeking an experienced Executive Chef 3 to lead the culinary program in Boston, MA. This role offers the opportunity to shape campus dining through innovation, sustainability, and exceptional hospitality. As the Executive Chef 3, you will oversee all culinary operations for a medium-sized unit, including menu planning, program execution, staff development, and delivery of high-quality culinary experiences across campus. You’ll work closely with both internal and external clients while managing the full catering process—from initial concept to flawless execution. In this role, you will drive culinary excellence, ensure operational efficiency, and foster a positive, growth-focused team culture. You will lead production for residential dining, retail dining, catering, and special events, all while advancing sustainability initiatives and elevating the student dining experience.

Requirements

Proven leadership experience in a high-volume culinary environment.
Strong skills in team development, training, and coaching.
Expertise in food safety, cost controls, menu engineering, and production systems.
Creativity, passion for the craft, and a commitment to sustainability.
Ability to build relationships with clients, students, and campus partners.
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.

Responsibilities

Implement and coordinate all culinary functions across campus dining.
Direct, train, and mentor cooks, utility staff, and culinary supervisors.
Ensure food production meets Sodexo standards for quality, consistency, taste, and presentation.
Oversee catering and retail culinary operations, ensuring flawless event execution.
Maintain full compliance with food safety, physical safety, and HACCP programs.
Directly manage retail and catering chefs, as well as purchasing and catering managers.
Create and manage chef/manager schedules; step in to support coverage when needed.
Conduct annual evaluations and goal-setting for culinary leaders using Ingenium.
Build strong client relationships across the School and serve as a culinary ambassador.
Implement and standardize Sodexo culinary systems: catering, retail menus, LTOs, STG, Mindful, panning charts, production standards, inventory controls, FMS sheets, and more.
Monitor, audit, and roll out new menu programs and culinary initiatives.
Lead annual training for all hourly associates and maintain GC audit documentation.
Manage food and labor costs effectively to meet financial targets.
Partner with vendors and oversee purchasing operations, including financial audits.
Support and advance campus sustainability initiatives in collaboration with the Director of Culinary Operations.
Deliver culinary foundations training to cooks each year.
Support ACF certification pathways for chefs with guidance from the Director of Culinary Operations.
Elevate catering and banquet offerings with custom menus tailored to client needs.
Introduce innovative, fresh ideas across retail, catering, and dining programs.