Executive Chef 2

Sodexo is a global leader in food services, facilities management, and integrated solutions dedicated to improving the quality of life for the clients and communities it serves. The company operates in numerous sectors, delivering customized services that enhance the experiences of customers and employees alike. With a strong emphasis on innovation, sustainability, and inclusion, Sodexo partners with organizations across various industries to provide seamless and efficient services tailored to specific needs. Sodexo’s vast network, robust operational systems, and commitment to excellence have positioned it as a trusted name in providing comprehensive solutions worldwide.

Sodexo is currently looking for an experienced Executive Chef 2 to lead the Training Table at Texas Christian University (TCU) in Fort Worth, TX. This role is pivotal in managing a $3.2 million dining operation dedicated to serving TCU athletes and athletic staff. The Executive Chef will work closely with the Athletic Department including coaches, nutritionists, administration, and players to deliver high-quality culinary offerings that support the nutritional demands of high-performance athletes. This position is ideal for a creative, innovative culinary professional who combines strong leadership and client service skills with solid financial acumen.

The TCU Training Table is a specialized dining program designed to meet the unique nutritional needs, recovery strategies, and overall wellness of student-athletes, coaching staff, and football personnel. Operating as a vital part of the athletics department, it offers chef-driven, nutritionally balanced meals aligned with the guidelines set by sports dietitians and performance goals. The role entails daily meal service that includes breakfast, lunch, dinner, and supplemental fueling options, all tailored around training cycles, competition schedules, and position-specific nutritional requirements.

Menus developed under this program emphasize a carefully balanced combination of lean proteins, complex carbohydrates, healthy fats, and functional ingredients that support strength, endurance, and recovery. The Executive Chef’s responsibilities encompass purchasing, menu compliance, inventory control, food cost analysis, and production forecasting, ensuring the smooth, efficient, and cost-effective operation of the dining service.

In addition to culinary excellence, the Executive Chef will lead culinary teams to embrace innovation while maintaining the highest standards of food safety, sanitation, and workplace safety. Familiarity with automated food inventory, ordering, production, and management systems will be essential. Sodexo promotes an inclusive and respectful work environment valuing diversity and offering equal employment opportunities. This role also offers a comprehensive benefits package that supports employees' health, financial security, and professional growth, including medical and dental coverage, 401(k) with company match, paid time off, and tuition reimbursement.

Sodexo’s culture encourages personal authenticity, teamwork, and growth, making it a desirable workplace for culinary professionals passionate about food innovation and leadership within a dynamic, sports-focused environment.