• Area Executive Chef

    Location US-NV-HENDERSON
    System ID
    Relocation Type
    Employment Status
  • Unit Description

    *This position will require frequent travel*  


    Sodexo has an exciting growth opportunity for an experienced Executive Chef. We are seeking an Area Executive Chef to support the Westcoast Region of Senior Living. In addition to helping the Western Region, the Area Executive Chef will assist the Wolff and Clearwater accounts. The Area Executive Chef will have administrative responsibility for staff training, scheduling, and menu planning.


    The Area Executive Chef will be responsible for improving food quality in the small external units, BOH operations to include but not limited to inventory, production, HAACP, safety and ordering and overseeing production and presentation of food.


    We are looking for candidates who will:

    • Train and mentor kitchen staff to higher standards
    • ensure Sodexo Culinary Standards (including recipe compliance and food quality)
    • manage food costing, controls, and compliance
    • have high expectations for customer service and quality of food

    The ideal candidate has:

    • a strong culinary background and Culinary Degree
    • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies
    • previous experience working in a high volume facility
    • strong management skills
    • a focus on food safety/sanitation and physical safety (ServSafe certification is required)
    • excellent time management skills to travel and train employees in satellite locations


    Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you.

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    Position Summary

    This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.  Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
    Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.
    Key Duties
    -Menu development; Culinary planning; Culinary production; Recipe development;
    -Plate costing; Inventory management, FMS (implementation and training)
    -Training – food safety / FMS / Standards
    -Staffing support – recruiting, selection of chefs, development
    -Computer capabilities – culinary systems knowledge and expertise - FMS
    -Representing company in presentations – sales, new programs, retention, etc.

    Qualifications & Requirements

    Basic Education Requirement - Bachelor’s Degree 

    Basic Management Experience - 3 years   

    Basic Functional Experience - 3 years

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


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