Executive Chef 2

Sodexo•Geneva, NY

1d•Onsite

About The Position

Sodexo’s Campus Segment is seeking an experienced Executive Chef 2 to lead the culinary program at Hobart and William Smith Colleges in Geneva, NY. This high-profile campus account requires a dynamic culinary leader with strong operational expertise, a passion for innovation, and exceptional client-facing skills. The Executive Chef will oversee all aspects of Retail & Catering culinary operations, including menu planning, production systems, costing, inventory management, and staff development. The ideal candidate is a polished professional who can elevate the student dining experience while maintaining operational excellence and strong client partnerships.

Requirements

Proven culinary leadership experience in a high-volume environment, preferably within campus dining or hospitality.
Strong background in menu development, production systems, costing, and financial management.
Excellent communication skills and the ability to build strong relationships with clients, students, and team members.
A commitment to food quality, service excellence, and continuous improvement.
Experience training and developing culinary teams with a focus on safety and consistency.
Creativity, professionalism, and the ability to balance innovation with operational needs.
Strong organizational and time-management skills, with the ability to manage multiple priorities.
Working knowledge of—or the ability to learn—Sodexo systems, including the Food Management System.
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years Minimum Functional Experience - work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Manage daily food production for retail outlets and catered events, ensuring proper planning, execution, and quality control.
Oversee retail and catering menu development, costing, and seasonal refreshes that balance creativity and operational efficiency.
Ensure full compliance with Sodexo Culinary Standards, including recipe adherence, presentation, safety, and food quality.
Monitor and manage food costing, financial controls, operational compliance, and adherence to departmental budgets.
Lead ordering, receiving, and inventory management processes to support accurate forecasting and cost-effective purchasing.
Build and maintain strong client and guest relationships through active engagement and open communication.
Train, mentor, and develop front-line culinary staff to support skill growth, consistency, and a safe working environment.
Partner with catering leadership to design, plan, and execute high-quality catered events.
Ensure proper management of allergens, special diets, and food safety standards across operations.
Utilize—or be willing to learn—the Sodexo Food Management System to support operational accuracy and compliance.