Senior Healthcare Executive Chef

Sodexo is seeking a Senior Area Executive Chef to lead culinary strategy and execution across multiple healthcare facilities. This role oversees menu development for patient, retail, and catering services, ensuring regulatory compliance, superior food quality, and cost control. The Senior Area Executive Chef mentors executive chefs, standardizes best practices, and drives innovation to elevate patient and guest satisfaction. Collaborating closely with clinical, operations, and facilities teams, this leader champions Sodexo’s culture of safety, inclusion, and community impact while delivering consistent, high-performing Food & Beverage Operations across the region. Lead culinary strategy and execution across multiple healthcare facilities for Sodexo. Design patient, staff, and retail menus that align with nutritional standards and brand guidelines. Ensure strict compliance with food safety, regulatory, and healthcare dietary requirements. Manage, mentor, and develop executive chefs and culinary teams across the area. Oversee budgeting, food cost control, and margin optimization for Food & Beverage Operations. Drive innovation in recipes, presentation, and service to enhance patient and guest satisfaction. Partner with clinical, operations, and facilities leaders to support quality of life goals. Implement standardized processes, audits, and KPIs to maintain consistency and excellence. Support talent development, succession planning, and a culture of safety and inclusion. Engage with clients and stakeholders to strengthen relationships and support business growth. Menu development for healthcare settings High-volume culinary operations Cost control and budgeting Food safety and sanitation (HACCP) Healthcare dietary compliance (e.g., therapeutic diets) Team leadership and coaching Multi-site operations management Vendor and supply chain management Quality assurance and auditing Data-driven performance management Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k Certified Executive Chef (CEC) or equivalent preferred ServSafe Manager or equivalent food safety certification required Culinary degree from an accredited institution strongly preferred HACCP certification or documented training Experience in healthcare or senior living culinary operations Proven track record managing multi-site or large, complex foodservice operations Knowledge of therapeutic and clinical nutrition standards Valid driver’s license and ability to travel across assigned area