We are seeking an Executive Chef with deep expertise in authentic Asian cuisine to lead culinary execution for a high‑profile corporate dining program in New York City. This role is essential to meeting the expectations of a diverse, food‑forward client community that values cultural relevance, culinary integrity, and innovation.
Asian cuisine is one of the most in‑demand categories among the employees we serve. To deliver on these expectations, we need a chef with the technical mastery, cultural understanding, and creative range required to execute Asian‑inspired menus with authenticity and consistency.
Lead Authentic Asian Culinary Execution — Develop and deliver culturally grounded, scratch‑made menus across multiple regional Asian cuisines.
Drive Menu Innovation — Create thoughtful, modern, and differentiated offerings that elevate program quality and guest satisfaction.
Strengthen Program Performance — Boost participation, reduce reliance on external vendors, and enhance the financial health of the account.
Elevate Culinary Standards — Ensure consistency, flavor integrity, and high‑quality execution across all service lines.
Develop and Mentor Teams — Train cooks in authentic Asian techniques, recipe development, and execution standards to upskill the broader team.
Support Client Satisfaction — Deliver culturally relevant menus that align with Bay Area employee preferences and strengthen long‑term client relationships.
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.
Expertise in Asian Cuisine — Deep mastery of regional Asian culinary traditions, techniques, ingredients, and cultural context.
High‑Volume Culinary Leadership — Proven success leading scratch‑made operations in corporate dining, hospitality, or multi‑unit environments.
Technical Mastery — Skilled in wok cookery, broths, noodles, rice cookery, fermentation, grilling, and sauce development.
Creative and Strategic Thinking — Ability to innovate while maintaining authenticity, consistency, and operational excellence.
Team Leadership and Development — Strong coaching presence with the ability to elevate culinary talent and build executional strength.
Client‑Focused Mindset — Understanding of Bay Area food culture and the ability to design menus that resonate with diverse, global audiences.
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 - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.