Executive Chef 2

Sodexo•Prescott, AZ

11d

About The Position

Sodexo is seeking an experienced Executive Chef 2 to lead culinary operations at Embry‑Riddle Aeronautical University’s Prescott Campus, a nationally recognized leader in aviation and aerospace education. Embry‑Riddle Prescott has earned numerous top distinctions, including being ranked #1 in Regional Colleges West, #1 in Best Colleges for Veterans, and #1 in Undergraduate Aerospace Engineering programs. This role oversees high‑quality culinary production across residential dining, retail venues, and catering services, supporting a vibrant and fast‑growing campus community. What You'll Do Direct all culinary operations, including production planning, recipe development, and daily kitchen execution. Develop menus that support student preferences, including diverse global cuisines, plant‑forward options, allergen‑friendly offerings, and scratch‑made concepts. Train, mentor, and evaluate culinary team members to maintain high standards of food quality and presentation. Oversee inventory management, ordering, vendor relationships, and food cost control. Maintain compliance with HACCP, local health department regulations, and Sodexo safety protocols.. Partner with catering leadership to design seasonal menus, premium offerings, and custom event experiences. 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 2 years of progressive culinary leadership experience. Strong background in scratch cooking, large‑volume production, and menu planning. Demonstrated knowledge of food safety standards and regulatory compliance. Experience leading and developing culinary staff. Ability to manage food cost, labor, scheduling, and procurement. Prior experience in higher education dining, contract foodservice, or multi‑unit operations. (Internal candidates only) Familiarity with Sodexo systems (FMS, Drive, E‑Procurement, SAFE, etc.). 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.

Requirements

2 years of progressive culinary leadership experience.
Strong background in scratch cooking, large‑volume production, and menu planning.
Demonstrated knowledge of food safety standards and regulatory compliance.
Experience leading and developing culinary staff.
Ability to manage food cost, labor, scheduling, and procurement.
Prior experience in higher education dining, contract foodservice, or multi‑unit operations.

Nice To Haves

Familiarity with Sodexo systems (FMS, Drive, E‑Procurement, SAFE, etc.).

Responsibilities

Direct all culinary operations, including production planning, recipe development, and daily kitchen execution.
Develop menus that support student preferences, including diverse global cuisines, plant‑forward options, allergen‑friendly offerings, and scratch‑made concepts.
Train, mentor, and evaluate culinary team members to maintain high standards of food quality and presentation.
Oversee inventory management, ordering, vendor relationships, and food cost control.
Maintain compliance with HACCP, local health department regulations, and Sodexo safety protocols..
Partner with catering leadership to design seasonal menus, premium offerings, and custom event experiences.