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Executive Chef 3
Company : Sodexo
Location : Kearney, NE, 68849
Job Type : Full Time
Date Posted : 13 January 2026
Role Overview
Bring your culinary creativity and leadership to Sodexo at the University of Nebraska at Kearney (UNK)! As an Executive Chef 3, you’ll lead a talented culinary team in delivering exceptional dining experiences for students, faculty, and guests. If you’re passionate about fresh, innovative menus and thrive in a collaborative, fast-paced environment, this is your chance to make an impact on campus dining.
What You'll Do
- Lead all culinary operations, including menu planning, production, and presentation.
- Ensure food quality, safety, and compliance with Sodexo standards and client expectations.
- Manage and mentor kitchen staff, fostering a culture of excellence and teamwork.
- Control food and labor costs while maintaining high standards of service and creativity.
What We Offer
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.
What You Bring
- Proven experience as an Executive Chef or in a similar leadership role.
- Strong culinary skills with a passion for innovation and quality.
- Ability to manage budgets, inventory, and operational efficiencies.
- Excellent leadership and communication skills to inspire and develop your team.
Who We Are
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 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 & Requirements
Minimum 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.
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Frequently asked questions
Kearney's culinary scene is growing steadily, making executive chef roles moderately competitive. Candidates with strong leadership and creative menu skills stand out. Local employers appreciate chefs who combine traditional Midwestern flavors with innovative dining concepts, reflecting the region’s evolving tastes and university community needs.
Nebraska emphasizes compliance with both state and federal food safety regulations. Executive chefs in Kearney often benefit from ServSafe certification and familiarity with local health department guidelines, ensuring menus meet strict quality and safety benchmarks tailored to institutional dining environments.
Executive Chef 3 positions demand sophisticated menu innovation, budget mastery, and team leadership beyond basic cooking expertise. This role requires balancing creativity with operational oversight, ensuring exceptional food quality while managing costs and cultivating a high-performing kitchen culture.
An Executive Chef 3 spearheads creative menu development that reflects current food trends and campus preferences. They drive culinary experimentation, integrate fresh ingredients, and tailor presentations to elevate the dining atmosphere, directly impacting guest satisfaction and institutional reputation.
After mastering Executive Chef 3 responsibilities, chefs often advance to regional executive chef or corporate culinary leadership roles. This path involves broader operational management, strategic planning, and potential involvement in multi-site culinary program development.
Sodexo prioritizes diversity, inclusion, and employee well-being alongside culinary excellence. Their hiring for Executive Chef 3 roles focuses on candidates who align with these values while demonstrating leadership and innovation to enhance campus dining experiences at UNK.
Within Sodexo’s framework, the Executive Chef 3 collaborates closely with facilities and hospitality teams to ensure seamless food service quality that complements the broader campus environment, balancing culinary creativity with operational efficiency and client satisfaction.
Salaries for Executive Chef 3 roles in Kearney generally range from $60,000 to $75,000 annually, depending on experience and education. Market trends reflect competitive compensation for leadership in culinary services, with benefits enhancing total remuneration packages.
Yes, balancing innovative menu offerings with budget constraints is crucial. Executive chefs must skillfully manage inventory, negotiate supplier contracts, and optimize labor to maintain food quality without exceeding financial limits, especially in institutional environments.
Kearney’s executive chef positions often emphasize community-focused dining and institutional catering, contrasting with Las Vegas’s high-volume, entertainment-driven culinary demands. This difference influences menu variety, staffing needs, and operational pace.