Executive Chef III - New England Aquarium

Sodexo Live! (Salary)•Boston, MA

1d•Onsite

About The Position

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Chef III for the New England Aquarium located in Boston, MA. The New England Aquarium is a nonprofit research and conservation organization that has protected and cared for our ocean and marine animals for more than 50 years. The New England Aquarium is a catalyst for global change through public engagement and education. Principal Function: An Executive Chef III is charged with maximizing the productivity of the culinary staff, as well as managing the sous chefs who are directly below them in the culinary chain of command. The Executive Chef III will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef III may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Requirements

Associate's or Bachelor's degree in Culinary Arts or related field preferred.
Minimum 5–7 years of progressive culinary experience, including 2–5 years in a culinary leadership role in a high-volume or multi-unit operation.
Proven experience with menu development, budget management, and team leadership.
Strong knowledge of various cuisines, cooking techniques, and food presentation.
ServSafe or equivalent food safety certification required.
Ability to work under pressure and handle multiple priorities
Commitment to excellence, quality, and guest satisfaction
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Nice To Haves

Proficiency with inventory, scheduling, and kitchen management software is a plus.
High level of creativity and innovation

Responsibilities

Lead and manage culinary operations.
Develop and implement innovative, seasonal menus in line with culinary trends and guest preferences.
Supervise, train, and mentor a team of sous chefs, line cooks, and kitchen staff.
Ensure consistency in food preparation, quality, taste, and presentation.
Manage food and labor costs within budgetary guidelines; analyze profit margins and adjust strategies as needed.
Oversee inventory, purchasing, vendor relationships, and cost-effective procurement.
Ensure compliance with health, safety, sanitation, and food handling regulations (e.g., HACCP).
Collaborate with front-of-house management to ensure seamless service and guest satisfaction.
Lead by example to foster a positive, professional, and respectful work environment.
Maintain accurate records, including staffing schedules, inventory, and production logs.