Executive Chef 3

Sodexo is seeking an Executive Chef 3 to lead culinary operations at Stamford Hospital in Stamford, CT.

This is a high-impact leadership role for an experienced culinary professional who is passionate about innovation, quality, and the patient experience. If you’re energized by building teams, elevating standards, and delivering exceptional dining across patient, retail, and catering services, we encourage you to apply.

Why Sodexo?

• Make a meaningful impact on patient care and the dining experience.

• Lead a high-profile culinary program with room to innovate and grow.

• Join a collaborative team culture with access to training, tools, and advancement.

Schedule: Full-time; flexibility for operational needs (some evenings/weekends/holidays as required)

Ready to lead with purpose? Apply today to join Sodexo and help us elevate the culinary experience at Stamford Hospital.

• Culinary Leadership: Direct all culinary operations across patient dining, retail, and catering; set standards for quality, taste, and presentation.
• Team Development: Coach, train, and develop culinary staff; identify strengths/gaps and implement skill-building plans; hold teams accountable to performance and food safety standards.
• Recipe & Standards Compliance: Ensure consistent execution of recipes, portioning, and production systems; monitor quality control and corrective actions.
• Program Enhancement: Introduce new concepts, menus, and culinary trends; strengthen the overall culinary program to meet evolving customer preferences.
• Union Collaboration: Lead effectively in a union environment; build positive relationships and maintain open, solution-oriented communication.
• On-Floor Presence: Be highly visible in cafés, retail areas, and patient service; engage guests, solicit feedback, and drive service improvements.
• Patient Experience: Partner with Patient Services to improve patient satisfaction through culinary excellence, menu optimization, and service enhancements.
• Sustainability & Innovation: Advance farm-to-fork, plant-forward, and waste-reduction practices; incorporate sustainability into menu planning and operations.
• Purchasing & Inventory: Oversee purchasing and inventory management in collaboration with the purchasing manager; optimize product mix, control costs, and minimize waste.
• Client & Stakeholder Relations: Build strong partnerships with hospital leadership, clinical stakeholders, and frontline teams; uphold Sodexo and client standards.

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.

• Proven experience as an Executive Chef (or similar senior culinary leadership role) in a high-volume environment; healthcare experience preferred.
• Culinary degree or equivalent certification preferred.
• Demonstrated success leading and developing teams; effective in a union setting.
• Expertise in food safety and regulatory compliance (HACCP/ServSafe).
• Knowledge of sustainability, farm-to-fork principles, and plant-based cuisine.
• Strong communication, collaboration, and stakeholder management skills.
• Results-driven with excellent cost control, inventory, and procurement acumen.
• High attention to detail, integrity, and a commitment to customer satisfaction.
• Flexibility to adapt to changing priorities and business needs; comfort in a fast-paced environment.
• Sodexo experience a plus.

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.

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.