Vice President, Culinary – Corporate Services

About This Role

Define and execute a long-term culinary vision, strategy, and standards for Sodexo's Corporate Services division, overseeing innovation, operational excellence, and team development. This role ensures culinary strategy aligns with brand positioning, guest expectations, and long-term growth.

Responsibilities

• Define and execute a long‑term culinary strategy aligned with brand positioning and growth goals
• Lead menu innovation, seasonal menu cycles, tastings, and R&D for all concepts
• Establish culinary operating standards, recipes, procedures, and quality benchmarks
• Partner with Operations, Finance, and Supply Chain to drive profitability, food cost optimization, and efficiency
• Lead, mentor, and develop regional chefs, executive chefs, R&D chefs, and culinary managers nationwide
• Ensure world‑class food quality, presentation, and consistency through audits and assessments
• Lead innovation for new dishes, seasonal concepts, chef specials, and elevated dining experiences
• Oversee sourcing strategy for premium ingredients and specialty products
• Manage culinary budgets, forecasts, food cost targets, labor productivity, and capital investments
• Serve as a key culinary representative in new business presentations and partner with Marketing on menu rollouts

Requirements

• 10+ years of progressive culinary leadership
• Proven experience leading multi-unit, multi-state culinary teams
• Expertise in luxury, chef-driven, or Michelin-influenced dining
• Strong business acumen with the ability to balance creativity and profitability
• Deep knowledge of culinary trends, premium sourcing, global influences, and modern cooking techniques
• Exceptional leadership, communication, and team development skills

Qualifications

• Bachelors degree or equivalent experience
• 10+ years of progressive culinary leadership, including roles such as Corporate Chef, Executive Chef, or Culinary Director within national or high‑volume fast casual and fine dining environments. 10 years minimum management and functional experience.

Benefits