• Executive Chef 2

    Location US-NY-NEW YORK
    System ID
    Relocation Type
    Employment Status
  • Unit Description

    Sodexo currently has an opening for an Executive Chef 2 to lead culinary operations for an upscale cafe within a high profile corporate services account located in midtown Manhattan. This position will report directly to a General Manager and will provide leadership and development to 20 Sodexo front-line (hourly-paid) union culinary employees. Currently there is a building population of 1500 client employees. This is an excellent opportunity for an innovative culinarian to provide high-end service to our high end cafeteria. Candidates should be passionate, highly motivated, and comfortable with client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation!


    We are seeking candidates with a prior background in a high-end culinary position, supervisory experience, and corporate services experience.

    • Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate “authentic” international and farm-to-table cuisine to the customer.
    • Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be “one of the best”. Candidate must be highly engaged, passionate and extremely hands-on in daily operations.
    • Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques).
    • Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

    This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with no holidays and some weekends.

    Position Summary

    Provides culinary leadership within a medium 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 - Associate's Degree or equivalent experience
    Basic Management Experience - 2 years
    Basic Functional Experience - 2 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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