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Executive Chef 2

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $70,975.00 - $91,850.00
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Work Schedule

Flexible
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Benefits

Paid holidays
Dental Insurance
Health Insurance
401(k) matching
Tuition Reimbursement
Paid Time Off
Opportunities for advancement
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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 multiple sites across the Midwest. This role features 100 percent travel, supporting high-volume accounts that may be facing leadership gaps or operational challenges. The Executive Chef acts as a hands-on resource and leader, stepping in for periods varying up to 12 months, where their culinary expertise and leadership skills are crucial for stabilizing operations and elevating food quality. Leading from the front, this role involves actively cooking alongside team members, mentoring staff, and driving improvements through the implementation of standardized operating procedures (SOPs) and best practices.

The role demands adaptability, strong culinary skills, and effective team management to quickly assess situations and implement necessary changes. Responsibilities include supporting menu creation, overseeing inventory and ordering processes, and managing food cost control measures. This position offers an exciting challenge for culinary professionals who thrive in dynamic, fast-paced environments and value making a significant operational impact across diverse locations. Sodexo provides competitive compensation that reflects experience, education, and skills, along with a comprehensive benefits package. This role presents an excellent opportunity for career advancement within a global organization dedicated to quality, innovation, and sustainability.

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)


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