Hospital Executive Chef

Sodexo Careers•Belmont, MA

11d•Onsite

About The Position

Sodexo is seeking a dynamic Executive Chef 2 to join our team at McLean Hospital in Belmont, MA. This is an exciting opportunity to make a meaningful impact on the lives of our residents through exceptional culinary experiences. The Executive Chef will play a key role in overseeing The Pavilion, McLean Hospital’s onsite upscale restaurant-style dining venue, known for its elevated offerings and regularly changing menus. This position offers the unique opportunity to bring creativity to life in a healthcare setting while maintaining the highest culinary and service standards. Typical schedule is during peak service times (Lunch & Dinner) so NO late nights!

Requirements

Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Strong culinary leadership experience, ideally in upscale dining, healthcare, or hospitality environments
Passion for creating elevated dining experiences and engaging menus
Ability to lead with a hands-on, team-first approach
Experience with menu development, food trends, and high-quality presentation
Strong understanding of food safety and sanitation standards
Excellent communication and team development skills

Responsibilities

Lead culinary operations with a primary focus on The Pavilion upscale dining program
Develop and execute innovative, rotating menus that enhance the resident dining experience
Provide hands-on leadership in the kitchen, coaching and developing culinary staff
Ensure consistent food quality, presentation, and adherence to Sodexo standards
Maintain compliance with HACCP, food safety, and regulatory requirements
Collaborate with clinical, food service, and operations teams to support overall resident satisfaction
Support menu planning, recipe development, and operational execution across assigned areas
Manage inventory, ordering, and food cost controls to meet financial targets