Executive Chef 3

System ID
Yes - According to Grade

Unit Description

Are you the experienced Executive Chef we’re seeking?


Sodexo Leisure has an exciting Executive Chef 3 opportunity available at the Seattle Aquarium in Seattle, WA. The Seattle Aquarium is the ninth largest aquarium in the U.S. by attendance and among the top five paid visitor attractions in the Puget Sound region. The Executive Chef will have face to face contact with clients and customers, must possess extraordinary communication skills and exhibit the ability to lead & develop culinary staff.


Key Responsibilities:

  • Oversee culinary operations for both retail & catered events – events ranging from a VIP corporate luncheon for 20 executives to a strolling reception for 3,000 guests.
  • Planning and executing external events annually as well as a robust internal catering program


You are/have:

  • Knowledge and passionate about sustainable practices
  • Knowledge of HACCP, sustainability, purchasing & inventory controls
  • Responsible for hiring, training & developing culinary team
  • Knowledge of sustainable cooking practices & local product sourcing
  • Experience in creating & costing menus including specialty menus for catered events 
  • Experience in successfully controlling food and labor costs
  • Ordering, managing the inventory, & scheduling of the culinary team
  • Managing the culinary operations of a full service restaurant or hotel highly preferred
  • Experience with safety and sanitation controls, HACCP, food ordering & inventory as well as hiring, & managing culinary staff

Step into the culinary spotlight with Sodexo!

This position is eligible for Relocation & Leisure Chef Incentive Bonus plan!



If you have a creative flair & passion for organic, sustainable dining options,

we would like to speak with you!

Position Summary

Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.


Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree 

Basic Management Experience - 3 years   

Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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


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