Executive Chef 3

Sodexo•Ewing Township, NJ

About The Position

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. RELOCATION ASSISTANCE AVAILABLE! Sodexo’s Campus Segment is seeking an experienced and forward-thinking Executive Chef 3 to lead culinary operations for Resident Dining at The College of New Jersey (TCNJ) in Ewing, NJ. This high-impact role oversees a large resident dining hall serving up to 3,000 meals daily and plays a key part in enhancing the student experience through innovation, engagement, and culinary excellence. The ideal candidate will be creative, collaborative, and passionate about scratch cooking, student engagement, and sustainable practices—including the use of local farms and regional products. This leader will work closely with the student body, campus partners, and clients to elevate dining programs through teaching, hands-on involvement, and a commitment to quality. As the Executive Chef 3, you will serve as the culinary leader for TCNJ’s resident dining program, managing all aspects of menu development, culinary execution, food safety, and staff training. You will guide culinary teams, drive operational efficiency, ensure financial performance, and deliver an exceptional dining experience aligned with Sodexo standards and campus expectations. This position requires strong campus dining experience or high-volume corporate/restaurant leadership with proven success in operational excellence, teaching, and team development.

Requirements

Strong campus dining experience is highly preferred; corporate dining or high-volume restaurant background also acceptable.
Proven success overseeing large-scale food production, scratch cooking, and menu design.
Experience engaging directly with customers—especially students—through teaching, demonstrations, or interactive programs.
Strong leadership presence with the ability to coach teams without frustration.
Excellent business acumen with a track record of managing food cost, labor, and operational KPIs.
Ability to think quickly, troubleshoot effectively, and make sound decisions in a fast-paced environment.
Exceptional communication and client-facing skills.
Deep understanding of food safety, sanitation, and regulatory compliance.
Ability to manage multiple priorities, support catering needs, and ensure quality across all culinary areas.
Commitment to culinary excellence, sustainability, and continuous improvement.
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

Union experience is strongly preferred.

Responsibilities

Oversee all resident dining culinary operations serving up to 3,000 meals daily.
Implement and coordinate daily culinary functions across production, service, and execution.
Lead scratch-cooking initiatives and integrate fresh, local products into menus.
Develop menus that are innovative, student-focused, and aligned with dietary needs and trends.
Conduct cooking classes, demonstrations, and interactive programs with students.
Build strong rapport with the campus community and respond quickly to feedback.
Partner closely with clients, student groups, and internal teams to enhance satisfaction and drive engagement.
Direct, coach, and train cooks, leads, and utility workers.
Maintain a positive, professional learning environment that supports skill development.
Foster teamwork and high morale while maintaining performance standards.
Manage plate costs, portion control, waste reduction, and overall food cost.
Oversee labor management, scheduling efficiency, and staffing needs.
Ensure adherence to food safety programs, physical safety procedures, and HACCP guidelines.
Support catering and retail culinary functions as needed.
Deliver consistent high-quality culinary experiences that align with Sodexo brand standards.
Ensure all food production meets operational expectations and quality metrics.
Drive innovation through seasonal menus, sustainability initiatives, and trend-forward offerings.