Does your background say you are a High-Level Culinarian!

Are you the CULINARY LEADER we are looking for?

Sodexo's Airline Lounge Segment has an exciting opportunity for a Regional Culinary Director to provide leadership to one of our prestigious clients. The ideal candidate will be an innovative culinarian with previous upscale to fine dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production. Hotels or Restaurants is preferred.

A little bit about Airline Lounge Business:

Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits.

The Regional Culinary Director reports directly to our Vice President of Culinary and will support and direct the culinary solutions for a $70M Airport Lounge Portfolio. This position assumes the responsibility of a Resident culinarian in our New York Lounge with day-to-day responsibility for the additional portfolio Lounges in; ATL, LA, CLT & DEN. With location/unit Executive Chefs and culinary teams reporting directly into this position.

Candidate must be a commutable distance from JFK airport. This position will require up to 35% travel.

This includes the following key duties:

• Develop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals.
• Create customized and distinct culinary experiences through comprehensive knowledge of global cuisines.
• Formulate, write, and collaborate on all client partner seasonal menus, signature and curated items.
• Utilize agreed Sodexo food management and transformation platforms.
• Collaborate on all R&D, Sales (RFI – RFP) projects.
• Lead and manage day-to-day & develop culinary talent at all levels within the segment.
• Provide coaching, mentoring and balanced feedback to all culinary team members.
• Support pre-openings, openings, re-starts and new seasonal menu launches.
• Own all Chef – Partner relationships, setting goals and managing all expectations.

The successful candidate will:

• Oversee procurement resources within the Airline Lounges segment.
• Consider all consumer insights and trends when developing menus.
• Create significant menu and food programming “differentiation” between client partners.
• Drive culinary program consistency.
• Champion food and physical safety programs.
• Collaborate with other Sodexo segment culinary teams.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

• 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.

• Bachelor’s Degree or equivalent experience.
• Minimum 10 years of management experience.
• Minimum 10 years of functional experience.
• Experience in upscale to fine dining a la carte.
• Ability to develop culinary innovation strategies.
• Knowledge of global cuisines.
• Experience leading and managing culinary teams.