Executive Chef 3

Sodexo Careers • Providence, RI

3d • Onsite

About The Position

Grow your career and develop a team that shares your desire to make a difference! Sodexo's Campus Segment is seeking an Executive Chef 3 to join our Campus Dining team at Providence College , a private Catholic university in Providence, Rhode Island, serving 4,500 students. As the lead culinarian , you will drive culinary excellence, innovation, and consistency across residential dining, retail concepts, and high-level catering operations. In this role, you will oversee a newly renovated, state-of-the-art kitchen in Raymond Dining Hall and collaborate with a dynamic team to deliver an exceptional student dining experience. You will also play a key role in culinary development—sharing best practices, supporting peer groups, and elevating frontline culinary skills throughout the operation. As the Executive Chef, you will set the culinary vision for the account, lead menu development, and ensure all food programs meet Sodexo’s standards for quality, safety, and service. You will bring creativity, leadership, and strong operational acumen to introduce innovative, trending cuisine while maintaining excellence in daily offerings.

Requirements

• Culinary degree or equivalent professional experience.
• Strong background in high-volume culinary operations, with diverse menu and cuisine knowledge.
• Proven ability to manage food cost while maintaining high quality standards.
• Excellent leadership skills with the ability to train, motivate, and develop teams.
• Experience with production systems, food safety standards, and menu compliance.
• Passion for culinary innovation and delivering an exceptional student dining experience.
• 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

• Lead all culinary operations including menu development, production, presentation, and quality standards.
• Drive innovation to bring trending, student-focused cuisine to residential, retail, and catering programs.
• Manage food purchasing, inventory, recipe compliance, cost controls, and production forecasting.
• Ensure adherence to Sodexo culinary standards, food safety, sanitation, and workplace safety protocols.
• Train, mentor, and inspire culinary and frontline staff; foster a culture of learning and creativity.
• Collaborate with campus partners and Sodexo leadership to strengthen engagement and enhance the dining experience.
• Utilize food management systems for inventory, ordering, and production planning.

Benefits

• Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience.
• Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training.
• Sodexo offers a comprehensive benefits package that may include:
• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement
• More extensive information is provided to new employees upon hire.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Number of Employees: 5,001-10,000 employees