Job Description

Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a leadership role with Sodexo!

Sodexo's Campus Segment is seeking an Executive Chef 2 for Bentley University, a private business-focused institution in Waltham, MA. This role oversees a dynamic resident dining program and catering production. We’re looking for a hands-on culinary leader who excels in menu development, team engagement, and delivering exceptional dining experiences.

As the Executive Chef, you’ll bring both culinary creativity and operational expertise to Bentley University’s dining program. You will be a visible leader—on the floor during service, interacting with students, faculty, and staff to create a welcoming and engaging dining experience. You’ll manage menu planning, food production, purchasing, labor scheduling, and overall culinary execution for resident dining and catering operations.

What You'll Do

• Lead all culinary operations for resident dining and catering services.

• Develop and execute high-end, innovative, and diverse menus to enhance the student dining experience.

• Oversee purchasing, inventory management, production forecasting, and food cost analysis.

• Ensure strict adherence to Sodexo’s culinary standards, recipes, and quality expectations.

• Maintain top-tier food safety, sanitation, and workplace safety practices.

• Train, mentor, and motivate a diverse culinary team to embrace new techniques and culinary trends.

• Collaborate with campus partners and engage with the community during peak service periods.

• Utilize automated food management systems for ordering, production, and inventory.

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 in high-end menu development and execution.

• Strong culinary background with exceptional organizational and leadership skills.

• Ability to lead by example, creating an environment of teamwork, learning, and accountability.

• Knowledge of food safety, sanitation regulations, and workplace safety protocols.

• Experience with culinary management systems, forecasting, and food cost controls.

• A passion for hospitality and a commitment to exceeding customer expectations.

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