Sodexo’s Campus Segment is seeking a dynamic and hands-on Executive Chef 3 to lead culinary operations at Merrimack College in North Andover, Massachusetts.
This is an exciting full-time opportunity for a passionate culinary leader who thrives on innovation, collaboration, and developing high-performing teams.
As the culinary leader for the entire campus, the Executive Chef will oversee all aspects of kitchen operations across multiple dining platforms, including:
Resident Dining – Providing nutritious, high-quality meals that enhance student life.
Retail Food Outlets – Managing both branded and in-house retail culinary concepts, ensuring consistent standards and quality.
Catering Services – Collaborating with the Executive Catering Chef to deliver exceptional experiences for everything from small gatherings to high-profile campus events.
Athletic Concessions – Elevating game day experiences with exciting offerings across concessions and suite service.
This highly visible, hands-on role is ideal for someone who loves being on the floor — mentoring staff, partnering with front-of-house teams, and engaging directly with clients and guests.
What You'll DoLead and inspire a diverse culinary team across multiple service lines
Develop and execute seasonal, trend-driven menus that reflect student tastes and dietary needs
Maintain the highest standards of food safety, sanitation, and culinary excellence
Partner with Sodexo and campus leadership to enhance customer experience and satisfaction
Drive operational consistency, innovation, and efficiency across all dining operations
What We OfferCompensation 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 Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
What You Bring 3–5+ years of experience as an Executive Chef or Executive Sous Chef in a high-volume settingBackground in college/university dining, large-scale catering, or multi-unit foodservice operationsStrong leadership, communication, and organizational skillsA passion for fresh, sustainable, and student-focused cuisineServSafe certification (or ability to obtain)Familiarity with Sodexo systems, including DRIVE, is a plus Who We AreAt 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 & RequirementsMinimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.