Executive Chef 3

Sodexo•Boston, MA

21h

About The Position

You want high visibility, challenging opportunities and a rewarding environment. Sodexo’s Campus Segment is seeking an Executive Chef 3 to lead culinary operations for the Colleges of Fenway—a unique consortium of three institutions: MassArt, Massachusetts College of Pharmacy and Health Sciences, and Wentworth Institute of Technology. Located in the heart of Boston, this position offers an exciting opportunity to bring innovation, leadership, and elevated dining experiences to a vibrant campus community. As the Executive Chef 3, you will serve as the culinary leader for a large, multi-unit dining program, overseeing menu development, training, program execution, and the full catering lifecycle—from planning through flawless execution. You’ll collaborate closely with clients and campus partners to deliver exceptional culinary experiences while ensuring operational excellence, strong financial performance, and team development.

Requirements

Proven leadership experience in high-volume culinary operations, including menu development and staff training.
Strong knowledge of food cost management, labor planning, culinary standards, and food safety practices.
Ability to implement consistent systems, drive culinary excellence, and influence multiple stakeholders.
Exceptional creativity and passion for delivering innovative, high-quality culinary experiences.
Strong organizational skills with the ability to manage multiple priorities across a large campus environment.
Excellent interpersonal and communication skills; ability to build trust with clients and teams.
A commitment to sustainability, continuous improvement, and operational excellence.
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 Certification highly preferred; ACF certification or interest in pursuing it is a plus.

Responsibilities

Lead and develop a team of chefs, retail culinary staff, catering leads, and the purchasing/catering manager.
Manage scheduling for chefs and managers; conduct annual evaluations and goal setting using Sodexo’s Ingenium platform.
Standardize and execute all culinary systems and procedures, including:
Catering and retail menu programs
LTOs, STG, and Mindful initiatives
Panning charts, production standards, and puree standardization
FMS sheets, inventory control, HACCP, staffing plans, sanitation and safety processes
Maintain full ownership of food and physical safety, including annual training for hourly staff.
Perform routine audits, create follow-up action plans, and maintain accurate GC audit documentation.
Collaborate with vendors on procurement; oversee purchasing operations and financial purchasing audits.
Support sustainability efforts alongside the Director of Culinary Operations.
Deliver yearly culinary foundations training for cooks and help guide chefs toward ACF certification.
Improve, standardize, and elevate catering and banquet services; design menus tailored to client needs.
Introduce innovative concepts, seasonal offerings, and fresh ideas across retail, catering, and dining programs.
Build strong client relationships across the Colleges of Fenway community.