The Executive Chef 4 is the senior culinary leader for a flagship Sodexo Corporate Services account in Austin, TX, responsible for delivering a world‑class dining experience through scratch‑made cuisine, operational excellence, and strong partnership with both the client and Sodexo leadership. This role oversees all culinary production across café, catering, pantry, and specialty programs, ensuring that every menu reflects Sodexo’s commitment to quality, innovation, and hospitality.
As the top culinary authority on site, the Executive Chef 4 drives the culinary vision, leads menu development, and ensures consistent execution across high‑volume, multi‑outlet operations. The role requires mastery in scratch cooking leadership, culinary innovation, and team development, along with the ability to coach and elevate a diverse culinary team.
The Executive Chef partners closely with the General Manager, district leadership, and client stakeholders to support strategic initiatives, enhance the guest experience, and maintain Sodexo’s standards for safety, sustainability, and operational performance. This includes strong expertise in food safety compliance, cost management, and menu engineering.
This role is ideal for a culinary leader who thrives in a collaborative, innovation‑driven environment and is passionate about delivering exceptional food and hospitality within a structured, well‑supported Sodexo framework.
Lead Culinary Operations — Direct all culinary production across café, catering, pantry, and specialty programs, ensuring consistent execution and exceptional food quality.
Drive Scratch‑Made Excellence — Champion scratch cooking, menu creativity, and culinary innovation that align with Sodexo standards and client expectations.
Develop and Mentor Teams — Recruit, train, and coach a diverse culinary team, fostering a culture of growth, accountability, and hospitality.
Manage Food Safety & Compliance — Ensure full compliance with HACCP, Sodexo policies, and all regulatory requirements while maintaining audit‑ready operations.
Control Costs & Optimize Production — Oversee food cost management, inventory, purchasing, production planning, and waste reduction to support financial performance.
Partner With Leadership & Clients — Collaborate with the General Manager, district leadership, and client partners to support strategic initiatives and elevate the guest 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 Expertise — Proven ability to lead high‑volume, multi‑outlet culinary operations with a focus on scratch‑made, high‑quality food.
Menu Innovation Skills — Strong creativity in menu development, seasonal planning, and elevating corporate dining through modern, guest‑focused culinary concepts.
Team Development Strength — Experience coaching, mentoring, and developing diverse culinary teams while fostering a culture of excellence and accountability.
Operational & Financial Acumen — Deep understanding of food cost management, purchasing, inventory, production planning, and waste reduction.
Food Safety Mastery — Strong command of HACCP, regulatory compliance, and Sodexo food safety standards with a commitment to maintaining audit‑ready operations.
Client & Stakeholder Partnership — Ability to build strong relationships with clients, leadership, and cross‑functional partners while aligning culinary strategy with organizational goals.
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 - 5 years
Minimum Functional Experience - 3 years