Executive Chef 3

Stamford, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $74,900.00 - $113,190.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical

Dental

Vision care

wellness programs

401(k) Plan

Paid Time Off

company holidays

Career growth opportunities

Tuition Reimbursement

Job Description

Sodexo is a global leader in quality of life services, specializing in providing integrated food services, facilities management, and other tailored solutions to various sectors including healthcare, education, corporate, and more. With a commitment to improving daily life for the communities it serves, Sodexo brings innovation, sustainability, and a customer-centric approach to its operations worldwide. The company values diversity, inclusion, and respect within its workforce, fostering a robust culture where employees’ ideas and opinions are valued and where equal employment opportunities are strictly upheld.

At Stamford Hospital in Stamford, CT, Sodexo is currently seeking an Executive Chef ... Show More

Job Requirements

Bachelor's degree or equivalent experience
Minimum 3 years management experience
Minimum 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Strong leadership and team development skills
Knowledge of food safety standards (HACCP/ServSafe)
Ability to work in a union environment
Excellent communication and collaboration skills
Strong cost control and inventory management capabilities
Adaptability to a fast-paced, changing environment

Job Qualifications

Proven experience as an executive chef or similar senior culinary leadership role in a high-volume environment
healthcare experience preferred
Culinary degree or equivalent certification preferred
Demonstrated success leading and developing teams
effective in a union setting
Expertise in food safety and regulatory compliance (HACCP/ServSafe)
Knowledge of sustainability, farm-to-fork principles, and plant-based cuisine
Strong communication, collaboration, and stakeholder management skills
Results-driven with excellent cost control, inventory, and procurement acumen
High attention to detail, integrity, and a commitment to customer satisfaction
Flexibility to adapt to changing priorities and business needs
Comfort in a fast-paced environment
Sodexo experience a plus

Job Duties

Direct all culinary operations across patient dining, retail, and catering
set standards for quality, taste, and presentation
Coach, train, and develop culinary staff
identify strengths/gaps and implement skill-building plans
hold teams accountable to performance and food safety standards
Ensure consistent execution of recipes, portioning, and production systems
monitor quality control and corrective actions
Introduce new concepts, menus, and culinary trends
strengthen the overall culinary program
Lead effectively in a union environment
build positive relationships and maintain open, solution-oriented communication
Be highly visible in cafes, retail areas, and patient service
engage guests, solicit feedback, and drive service improvements
Partner with Patient Services to improve patient satisfaction through culinary excellence, menu optimization, and service enhancements
Advance farm-to-fork, plant-forward, and waste-reduction practices
incorporate sustainability into menu planning and operations
Oversee purchasing and inventory management in collaboration with the purchasing manager
optimize product mix, control costs, and minimize waste
Build strong partnerships with hospital leadership, clinical stakeholders, and frontline teams
uphold Sodexo and client standards

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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