Executive Chef 3 – Sodexo Corporate Services

Role Overview

The Executive Chef 3 is the senior culinary leader responsible for delivering exceptional food quality, menu innovation, and operational excellence within a high‑profile Corporate Services environment. This role is ideal for a hands‑on, creative chef who thrives in a fast‑paced setting and enjoys partnering closely with clients, leadership teams, and culinary staff to elevate the dining experience.

As the Executive Chef 3, you will oversee all culinary operations—including café service, catering, production systems, food safety, and team development—while ensuring alignment with Sodexo standards and client expectations. You will lead a talented culinary team, drive consistency, and bring forward fresh, modern, and on‑trend culinary programs.

• Lead Culinary Operations — Direct daily kitchen operations, ensuring excellence in food quality, presentation, and service.

• Drive Menu Innovation — Develop seasonal, on‑trend menus that balance creativity, cost, and client needs.

• Manage Food Safety & Compliance — Uphold Sodexo and regulatory standards for HACCP, sanitation, and workplace safety.

• Oversee Financial Performance — Manage food cost, purchasing, inventory, and forecasting to meet financial targets.

• Develop & Lead Culinary Teams — Recruit, train, and mentor culinary staff to build a high‑performing, engaged team.

• Partner With Clients — Collaborate with client stakeholders to deliver tailored culinary solutions and exceptional service.

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.

• Culinary Leadership Experience — Proven background leading culinary operations in corporate dining, hospitality, or multi‑unit environments.

• Operational Expertise — Strong understanding of production systems, ordering, inventory, and kitchen workflow.

• Financial Acumen — Experience managing food cost, labor, and budget performance.

• Team Development Skills — Ability to coach, motivate, and develop culinary teams.

• Client‑Service Mindset — Comfortable engaging with clients and responding to evolving needs.

• Commitment to Quality — Passion for fresh, from‑scratch cooking and delivering an elevated 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.