If you thrive in the energy of a busy kitchen, love developing people, and feel most at home creating food experiences that bring teams and guests together, this is an opportunity to lead with both your skill and your vision. As the Executive Chef 3, you will guide the daily culinary direction of a high‑volume operation—setting standards, inspiring cooks, and ensuring every plate reflects excellence.
You’ll be the steady, connective force in the kitchen, building a strong culinary culture and helping your team grow into their full potential. You’ll bring clarity, creativity, and operational discipline to an environment that values consistency, innovation, and exceptional hospitality.
This is a hands‑on leadership role. You’ll be on the line, in production, at tastings, and working side‑by‑side with your team to bring menus to life. You’ll also play a key role in onboarding and developing new culinary talent, ensuring they feel supported, trained, and aligned with the kitchen’s standards and expectations.
Lead daily kitchen operations — Oversee production, service flow, and culinary execution to ensure consistency and excellence.
Guide and develop the culinary team — Coach cooks and supervisors, build skills, and strengthen kitchen culture.
Drive menu quality and innovation — Execute seasonal menus, tastings, and standards in partnership with the Executive Chef.
Ensure food safety and compliance — Maintain HACCP, sanitation, and regulatory requirements across all stations.
Manage ordering and cost controls — Oversee inventory, vendor relationships, and purchasing to support financial targets.
Support the Executive Chef’s leadership — Execute strategic direction, uphold standards, and ensure smooth daily operations.
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:
More extensive information is provided to new employees upon hire.
Strong culinary expertise — Deep knowledge of classical and modern techniques, production systems, and kitchen workflow.
Leadership and team‑building skills — Ability to motivate, train, and elevate a diverse culinary team.
Operational and business acumen — Experience with inventory, ordering, cost management, and kitchen organization.
Clear, steady communication — Calm, direct communication that supports collaboration with FOH and leadership partners.
Sound judgment under pressure — Ability to resolve issues quickly, maintain standards, and keep service running smoothly.
Commitment to excellence — High standards for quality, consistency, professionalism, and guest experience.
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.