Executive Chef 2

Job Description

Role Overview :

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.

Sodexo's Campus Segment is seeking an experienced Executive Chef 2 to lead culinary operations at the University of Southern Maine in Portland, ME . This is a unique multi-campus environment spanning three Southern Maine towns, with operations that are primarily retail and catering focused. Retail venues include a food court, a We Proudly Brew Starbucks, and multiple kiosks across the Portland and Gorham campuses.

As the Executive Chef, you will serve as the culinary leader, teacher, and trainer for all kitchen operations. You’ll oversee a talented team of culinary staff, drive innovation in retail and catering menus, and ensure a high standard of food quality and service across the campus.

What You'll Do :

Provide hands-on leadership in culinary planning, menu development, and catering execution

Oversee daily food production, including retail and catering operations, ensuring consistency and excellence

Manage purchasing, production levels, inventory controls, and recipe compliance

Ensure food and labor costs are effectively managed with proactive solutions

Recruit, interview, hire, train, and develop culinary staff

Implement and monitor HACCP and all food safety standards

Drive customer satisfaction through high-quality, creative food offerings

Partner with campus leadership to deliver innovative dining experiences that reflect student and client needs

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 success in culinary leadership within a high-volume, quality-focused environment

Experience managing and developing high-performing teams

Strong track record of excellence in food safety, sanitation, and guest satisfaction

Ability to lead and implement systems and processes to improve efficiency and outcomes

Creativity and passion for culinary innovation with the ability to “wow” clients and guests

Strong communication skills and customer service focus

Culinary degree preferred

Experience managing food operations with $1M+ in revenue

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 - Associate's Degree or equivalent experience

Minimum Management Experience - 2 years

Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.