Executive Chef 2

Oak Park, IL, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,975.00 - $91,850.00

Work Schedule

Flexible

Benefits

Paid holidays

Dental Insurance

Health Insurance

401(k) matching

Tuition Reimbursement

Paid Time Off

Opportunities for advancement

Vision Insurance

Job Description

Sodexo is a global leader in providing integrated facilities management and food service solutions. Specializing in creating vibrant, safe, and environmentally conscious workplaces, Sodexo partners with corporate clients across various industries to deliver exceptional food services and facility management. The company emphasizes innovation, customer satisfaction, and sustainability to enhance the experience of both customers and employees alike. With a commitment to diversity, inclusion, and equal opportunity employment, Sodexo fosters a respectful and supportive environment where every individual can contribute their best and grow professionally.

This particular opportunity is for an Executive Chef within Sodexo's Corporate Services division, focused on m... Show More

Job Requirements

Associate's degree or equivalent experience in culinary or food service management
Minimum of 2 years of management experience in high-volume food service environments
Minimum of 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Strong culinary skills with the ability to step in and lead hands-on in the kitchen
Proven ability to adapt quickly and drive results in diverse and fast-paced settings
Experience with labor management, food cost control, and inventory processes
Willingness to travel 100 percent and support multiple locations with flexibility and professionalism

Job Qualifications

Associate's degree or equivalent experience in culinary or food service management
Minimum of 2 years of management experience in high-volume food service environments
Strong culinary skills with the ability to step in and lead hands-on in the kitchen
Proven ability to adapt quickly and drive results in diverse and fast-paced settings
Experience with labor management, food cost control, and inventory processes
Willingness to travel 100 percent and support multiple locations with flexibility and professionalism

Job Duties

Travel to various sites to provide hands-on culinary leadership and operational support
Step into accounts to stabilize operations especially during high volume or leadership vacancies
Actively cook and support daily production while ensuring food quality and consistency
Implement and reinforce SOPs, food safety standards, and operational best practices
Support menu development, ordering, inventory management, and cost control initiatives
Train and mentor teams to improve performance, efficiency, and overall execution

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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