The Executive Sous Chef supports culinary operations for a high‑profile corporate client in DeKalb, IL, delivering a refined, brand‑aligned dining experience. Reporting directly to the Executive Chef, this role helps oversee daily production, ensures flawless menu execution, and maintains the client’s unique culinary identity across all service periods.
The Executive Sous Chef plays a critical role in upholding quality, consistency, and presentation standards while supporting BOH operations, food safety compliance, inventory management, and cost control. This position provides hands‑on kitchen leadership, mentors culinary staff, and drives a culture of excellence in a fast‑paced, hospitality‑driven corporate dining environment.
As a visible leader within the culinary team, the Executive Sous Chef collaborates closely with front‑of‑house partners, anticipates operational needs, and contributes to elevating the workplace dining experience through thoughtful execution, strong teamwork, and brand‑aligned service.
Oversee Daily Production — Lead day‑to‑day kitchen operations, ensuring precise, consistent, and timely execution across all service periods.
Uphold Culinary Standards — Maintain the client’s culinary identity through exceptional quality, presentation, and flavor consistency.
Lead and Develop Culinary Staff — Mentor cooks and kitchen teams, providing hands‑on training, coaching, and performance support.
Ensure Safety and Compliance — Drive food safety, sanitation, audit readiness, and adherence to all regulatory and corporate standards.
Manage Inventory and Costs — Support ordering, inventory control, waste reduction, and cost‑management practices to maintain operational efficiency.
Collaborate Across Teams — Partner with FOH leaders on service flow, events, and communication to deliver a seamless, elevated workplace dining experience.
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.
Culinary Leadership — Proven ability to lead kitchen teams with confidence, professionalism, and a commitment to excellence in a fast‑paced corporate dining setting.
High‑Level Production Skills — Strong background in large‑scale production, menu execution, and maintaining consistency across all service periods.
Quality & Presentation Focus — Deep understanding of refined culinary standards, plating expectations, and brand‑aligned presentation.
Food Safety Expertise — Solid knowledge of food safety, sanitation, HACCP, and audit readiness, with a track record of maintaining compliant BOH operations.
Operational & Cost Awareness — Experience supporting inventory control, waste reduction, ordering accuracy, and cost‑management practices.
Collaborative Mindset — Ability to partner effectively with FOH teams, culinary leadership, and client stakeholders to deliver a seamless, elevated dining 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 - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.