Job Description

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.

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 experienceMinimum 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.