Executive Chef 1
Sodexo, Ewing Township, NJ, United States
Role Overview
Working together, supporting your team, and reaching for the best in a high-volume, fast-paced environment is second nature to you.
Sodexo’s Campus Segment
is seeking an experienced and dynamic
Executive Chef 1
for
The College of New Jersey
in
Ewing, NJ . This leader will oversee all Food & Beverage operations within resident dining locations. The ideal candidate is creative, innovative, financially savvy, and thrives in an environment with high client and student interaction. The role requires strong visibility during meal periods, hands‑on leadership, and close partnership with both culinary and management teams. This position also includes responsibility for maintaining safety and sanitation standards across operations.
What You'll Do
Assist with oversight of all retail dining and catering operations.
Maintain, update, and support chef and manager schedules; provide coverage as needed.
Assist with implementing Sodexo culinary systems, standards, and procedures.
Monitor, audit, and standardize new menus and culinary programs.
Oversee Food and Physical Safety programs and lead annual safety training for all hourly associates.
Improve and standardize catering and banquet services, including creating custom menus based on client needs.
Develop and implement innovative, fresh culinary concepts for retail and catering.
Build strong interpersonal relationships with clients, campus partners, and students to drive satisfaction.
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
Strong culinary leadership experience in a high-volume environment; campus or contract dining experience preferred.
Creativity and innovation in menu development, presentation, and programming.
Solid understanding of operational finances, including food cost, labor, and inventory management.
Demonstrated ability to collaborate effectively with unionized staff.
Strong communication skills with comfort interacting directly with clients and students.
Hands‑on leadership style with a commitment to visibility during peak dining periods.
Knowledge of safety and sanitation standards; ServSafe certification preferred.
Culinary degree is a plus but not required.
Equal Employment Opportunity
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 – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
#J-18808-Ljbffr
Working together, supporting your team, and reaching for the best in a high-volume, fast-paced environment is second nature to you.
Sodexo’s Campus Segment
is seeking an experienced and dynamic
Executive Chef 1
for
The College of New Jersey
in
Ewing, NJ . This leader will oversee all Food & Beverage operations within resident dining locations. The ideal candidate is creative, innovative, financially savvy, and thrives in an environment with high client and student interaction. The role requires strong visibility during meal periods, hands‑on leadership, and close partnership with both culinary and management teams. This position also includes responsibility for maintaining safety and sanitation standards across operations.
What You'll Do
Assist with oversight of all retail dining and catering operations.
Maintain, update, and support chef and manager schedules; provide coverage as needed.
Assist with implementing Sodexo culinary systems, standards, and procedures.
Monitor, audit, and standardize new menus and culinary programs.
Oversee Food and Physical Safety programs and lead annual safety training for all hourly associates.
Improve and standardize catering and banquet services, including creating custom menus based on client needs.
Develop and implement innovative, fresh culinary concepts for retail and catering.
Build strong interpersonal relationships with clients, campus partners, and students to drive satisfaction.
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
Strong culinary leadership experience in a high-volume environment; campus or contract dining experience preferred.
Creativity and innovation in menu development, presentation, and programming.
Solid understanding of operational finances, including food cost, labor, and inventory management.
Demonstrated ability to collaborate effectively with unionized staff.
Strong communication skills with comfort interacting directly with clients and students.
Hands‑on leadership style with a commitment to visibility during peak dining periods.
Knowledge of safety and sanitation standards; ServSafe certification preferred.
Culinary degree is a plus but not required.
Equal Employment Opportunity
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 – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
#J-18808-Ljbffr