Executive Chef 3

Job Description

Role Overview :

Join a great team where students are at the heart of everything we do!

Sodexo’s Campus Segment is seeking an Executive Chef 3 to join our team at SUNY Plattsburgh in beautiful Plattsburgh, NY. The Executive Chef will provide culinary leadership within a large, multi-venue campus dining program. This role oversees menu planning, program execution, and staff training while ensuring exceptional food quality, presentation, and safety. The Executive Chef will also work closely with internal and external clients to manage catering events from conception through execution, delivering outstanding experiences that enhance student life and campus engagement.

What You'll Do :

Lead and coordinate all culinary operations across residential, retail, and catering services.

Develop and implement creative, on-trend menus that meet client expectations and enhance customer satisfaction.

Direct, train, and mentor a diverse culinary team including cooks and utility staff.

Oversee food production to ensure Sodexo and client quality standards are consistently met.

Manage catering functions, from menu design and costing to flawless event execution.

Monitor and manage financial performance, including food cost control, labor utilization, and purchasing compliance.

Uphold and enforce food safety, sanitation, and occupational safety programs.

Build strong client and customer relationships through collaboration and service excellence.

What We Offer :

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include :

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

What You Bring :

Proven experience as an Executive Chef or similar culinary leadership role in a large, multi-outlet environment (campus, hospitality, or corporate dining preferred).

Strong background in catering and high-volume production.

Exceptional leadership skills with the ability to train, inspire, and develop a diverse team.

Expertise in menu planning, food costing, and budget management.

A passion for culinary innovation and delivering memorable dining experiences.

Commitment to safety, sustainability, and high operational standards.

Culinary degree or equivalent professional experience required.

Who We Are :

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements :

Minimum Education Requirement - Bachelor’s Degree or equivalent experience

Minimum Management Experience - 3 years

Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.