Vice President, Culinary – Corporate Services

Role Overview

Sodexo is excited to announce a transformative leadership opportunity within our Corporate Services division—we’re hiring a Vice President of Culinary who will be the senior executive responsible for defining and executing the culinary vision, strategy, and standards across all Corporate Services brands.

This leader oversees culinary innovation, operational excellence, chef leadership, menu development, vendor partnerships, and quality assurance across multiple concepts and markets.

Partnering closely with Segment leadership, Operations, Marketing, HR, Finance, Supply Management, and Corporate Social Responsibility, this role ensures that the culinary strategy aligns with brand positioning, guest expectations, and long‑term growth.

The ideal candidate is a nationally recognized culinary leader with multi‑unit fast casual and fine dining experience, a strong strategic mindset, and deep expertise in operational execution, culinary talent development, and delivering luxury‑level food quality.

This is a remote role with national travel

• 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.
• Ensure creativity, excellence, and consistency across all units.

• Establish culinary operating standards, recipes, procedures, and quality benchmarks.
• Partner with Operations, Finance, and Supply Chain to drive profitability, food cost optimization, and efficiency.
• Oversee kitchen design, equipment standards, and workflow optimization for new and existing locations.

• Lead, mentor, and develop regional chefs, executive chefs, R&D chefs, and culinary managers nationwide.
• Build a strong pipeline of culinary talent through succession planning and ongoing training.
• Foster a culture of craftsmanship, accountability, and performance excellence.

• Ensure world‑class food quality, presentation, and consistency.
• Implement culinary audits, kitchen evaluations, and performance assessments.
• Maintain the highest food safety and sanitation standards.

• Lead innovation for new dishes, seasonal concepts, chef specials, and elevated dining experiences.
• Analyze culinary trends, guest insights, and competitive data to inform development.
• Balance brand authenticity with progressive, forward‑thinking creativity.

• Oversee sourcing strategy for premium ingredients and specialty products.
• Build strong partnerships with national and local purveyors to ensure quality, continuity, and cost optimization.
• Secure product availability and high standards across all markets.

• Manage culinary budgets, forecasts, food cost targets, labor productivity, and capital investments.
• Support RFPs, new openings, and brand extensions while safeguarding culinary standards.
• Serve as a key culinary representative in new business presentations.
• Partner with Marketing on menu rollouts, brand storytelling, and culinary PR.

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.

• 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.
• 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,…