Executive Chef 3

Sodexo•Geneva, NY

1d•$74,290 - $96,140•Onsite

About The Position

Sodexo's Campus Segment is seeking an experienced Executive Chef 3 to lead culinary operations at Hobart and William Smith Colleges in Geneva, NY. In this high-profile campus account, the Executive Chef will oversee menu planning and costing, production systems, budgeting, inventory management, and strong client and guest engagement. This role includes responsibility for retail menu development, employee training and oversight, ordering and inventory control, and the planning and execution of catered events. The ideal candidate will bring exceptional culinary expertise, polished professionalism, and the ability to foster positive client relationships.

Requirements

A strong and progressive culinary background with the ability to remain current with evolving culinary trends.
Demonstrated success working in a high-volume dining or hospitality environment.
Excellent communication, leadership, and team development skills.
Strong business and financial acumen, including food costing, labor oversight, and inventory management.
A passion for culinary innovation, high-quality food, and outstanding customer service.
Ability to train and develop staff while upholding Sodexo standards and policies.
Knowledge of special diets, allergen protocols, and inclusive menu design.
Professional polish and the ability to effectively partner with clients and stakeholders.
Bachelor’s Degree or equivalent experience
3 years Minimum Management Experience
3 years Minimum Functional Experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Ability to remain current with evolving culinary trends.
Willingness to learn the Sodexo Food Management System (FMS).

Responsibilities

Manage daily food production for residential dining, retail, and catering, including production planning and quality controls.
Ensure full compliance with Sodexo Culinary Standards, including recipe adherence, presentation, and food quality.
Oversee food costing, financial controls, compliance, and adherence to department budgets.
Develop creative, cost-effective menus and manage ordering, receiving, and inventory processes.
Build strong client and customer relationships through active engagement and partnership.
Lead, train, and develop front-line culinary staff while promoting a positive and safe work environment.
Support catered events through menu development, planning, and execution.
Ensure compliance with food safety standards, special diets, and allergen management.
Utilize (or be willing to learn) the Sodexo Food Management System (FMS).