Executive Chef 4

Sodexo•West Haven, CT

2d•$103,445 - $133,870•Onsite

About The Position

Sodexo's Campus Segment is seeking a dynamic and innovative Executive Chef 3 to lead culinary operations at the University of New Haven in West Haven, Connecticut. This high-profile leadership role oversees resident dining operations, including two dining commons and support for retail dining operations across campus. This position is ideal for an experienced Executive Chef who combines strong culinary leadership with financial acumen, operational excellence, and a passion for delivering exceptional guest experiences.

Requirements

Proven experience as an Executive Chef, Executive Sous Chef, or senior culinary leader in higher education, hospitality, healthcare, or large-volume food service environments.
Strong financial management skills with experience managing food costs, labor budgets, purchasing, and inventory controls.
Demonstrated success leading high-volume resident dining, retail, or multi-unit food service operations.
Extensive knowledge of food safety regulations, HACCP, sanitation standards, and audit compliance.
Experience implementing standardized culinary systems, production processes, and quality assurance programs.
Strong leadership skills with a track record of developing and mentoring culinary teams.
Excellent client-facing communication and relationship-building abilities.
Creativity and passion for menu innovation, student engagement, and culinary excellence.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 3 years

Nice To Haves

Experience with catering, banquet operations, and special events is preferred.
Familiarity with Sodexo systems and programs is a plus.

Responsibilities

Lead all culinary operations for resident dining, including menu development, production, quality assurance, and presentation.
Manage food and labor budgets, food cost controls, inventory management, and forecasting.
Standardize and implement Sodexo culinary systems, procedures, and best practices across dining operations.
Ensure compliance with all food safety, sanitation, HACCP, and physical safety standards.
Conduct and maintain Gold Check audits, implement corrective action plans, and ensure audit readiness.
Oversee Food Management System (FMS) implementation, monitoring, auditing, and menu standardization.
Partner with procurement teams and vendors to manage purchasing processes and financial controls.
Develop innovative dining concepts, limited-time offers (LTOs), and retail menu enhancements that drive student engagement.
Collaborate with campus leadership and clients to deliver exceptional dining experiences and maintain strong relationships.
Support and improve catering and banquet services by creating customized menus and ensuring flawless execution.
Lead, coach, train, and develop culinary and hourly staff to achieve operational excellence.
Drive continuous improvement initiatives focused on quality, efficiency, and customer satisfaction.