Executive Chef 4

Sodexo•Oneonta, NY

22d

About The Position

Do you strive to create amazing culinary experiences? RELOCATION ASSISTANCE AVAILABLE! Sodexo Campus Segment is seeking an Executive Chef 4 to lead all culinary operations at SUNY Oneonta, a mid-size public university serving 6,500 students and nationally recognized for excellence and value, located in Oneonta, NY. As the Executive Chef 4, you will provide strategic and hands-on leadership for all university dining culinary operations. You will drive culinary excellence, ensure high-quality food production, maintain strong client relationships, and support a diverse team across residential dining, retail, catering, and a full-service on-campus bakery. This role is key to upholding Sodexo’s mission, values, and commitments while ensuring client satisfaction, operational efficiency, and student-centered service. Our dining program includes: 2 unlimited dining facilities A large retail marketplace featuring grocery, fresh-made sushi, Yella’s, and Presto Joe’s Pizza 3 coffee/snack shops, including Starbucks, Argo Tea, and Seasons Café A robust catering department A full-service bakery on campus 115 full-time union employees, 30 managers/supervisors/office staff, and 200 student employees during peak operations SUNY Oneonta is located in the picturesque foothills of the Catskills, in a vibrant community halfway between Albany and Binghamton.

Requirements

Proven experience as an Executive Chef or Senior Culinary Leader in a high-volume, multi-unit environment—preferably in higher education or large-scale institutional dining.
Strong leadership skills with the ability to guide, motivate, and develop diverse culinary and frontline teams.
Expertise in large-scale food production, menu development, and recipe standardization.
Knowledge of food safety, sanitation, and regulatory compliance standards.
Excellent communication and relationship-building skills with clients, stakeholders, and team members.
Ability to manage budgets, food and labor costs, inventory, and operational processes.
Commitment to culinary innovation, quality, and an exceptional student dining experience.
Passion for mentoring staff and elevating the culinary program through training and professional development.
Minimum Education Requirement - Bachelor’s Degree or equivalent experienceMinimum Management Experience - 5 yearsMinimum Functional Experience - 3 years

Responsibilities

Lead and oversee all culinary operations across resident dining, retail venues, catering, and bakery services.
Direct daily food production including menu planning, purchasing, ordering, inventory, food preparation, and post-meal analysis.
Ensure departmental compliance with federal, state, and local regulations, as well as Sodexo and client policies (HACCP, safety, quality assurance, and EcoSure standards).
Foster a culture of culinary excellence through hands-on training, coaching, and implementation of Culinary Foundations standards.
Establish and maintain operating procedures, quality benchmarks, and consistent execution across all units.
Maintain and enhance client relationships, ensuring satisfaction and long-term retention.
Optimize labor, food cost, production efficiency, and resource utilization.
Ensure employees are equipped with proper tools, equipment, and resources to meet operational goals.
Lead quality improvement initiatives and communicate changes effectively to staff and leadership.
Participate as a senior leader in strategic planning, brand implementation, and dining program innovation.