Executive Chef Augusta, ME

Executive Chef 2 Job usta, ME. Job Description

Role Overview:

With your leadership excellence, you are ready to take the next step in your culinary career.

RELOCATION ASSISTANCE AVAILABLE!

Sodexo’s Campus Segment is seeking an experienced and dynamic Executive Chef to lead dining operations at the University of Maine at Augusta (UMA).

In this role, you will provide strategic culinary leadership while remaining closely connected to day‑to‑day operations. You will drive food quality, safety, innovation, and team development across retail, catering, and campus dining services. Serving a diverse population of traditional and non‑traditional students, you will create flexible, nutritious, and engaging dining experiences that support UMA’s commitment to accessibility, wellness, and sustainability.

• Lead and uphold food safety and physical safety standards
  , ensuring annual training and compliance for all hourly associates.

• Manage Gold Check audits
  , including conducting audits, developing corrective action plans, and maintaining all audit documentation.

• Oversee procurement and purchasing operations
  , collaborating with vendors, supporting the Purchasing Manager, and ensuring financial and compliance audits are met.

• Advance and sustain campus sustainability initiatives in partnership with the Director of Culinary Operations.

• Elevate and standardize catering and banquet services
  , designing menus tailored to client needs and special events.

• Drive culinary innovation across retail and dining platforms, introducing fresh, contemporary concepts that enhance the campus dining experience.

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.

• Proven leadership in a campus, healthcare, or high‑volume food service environment.

• A strong commitment to food safety, quality, and operational excellence
  .

• Experience leading teams, developing talent, and fostering a culture of accountability and collaboration.

• Financial and procurement acumen with the ability to manage audits and vendor partnerships.

• Creativity and passion for menu development, sustainability, and innovation
  .

• The ability to balance strategic planning with hands‑on leadership.

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 s 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.

Minimum Education Requirement — Associate's Degree or equivalent experience
Minimum Management Experience — 2 years
Minimum Functional Experience — 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.