Executive Chef 3

Sodexo is a global leader in providing integrated food services, facilities management, and a variety of other solutions designed to improve the quality of life for communities and organizations worldwide. With a strong commitment to diversity, inclusion, and equal opportunity employment, Sodexo fosters a welcoming and respectful workplace environment where employees can grow, innovate, and contribute meaningfully. The company operates with a deep dedication to social, economic, and environmental progress, partnering closely with clients to deliver exceptional experiences in food service, catering, and facilities management. Sodexo values its employees by encouraging personal expression, respecting diverse perspectives, and ensuring a fair and supportive workplace culture.

The role of Executive Chef 3 at Cape Fear Valley Medical Center in Fayetteville, NC, is a critical leadership position within Sodexo’s food service operations. Cape Fear Valley Medical Center is a trauma level III acute care hospital with 733 licensed beds and 78 rehabilitation beds, serving a six-county region of Southeastern North Carolina and more than 935,000 patients annually. As part of the Cape Fear Valley Health System, the eighth largest health system in the state with 916 patient beds, this medical center demands high standards in patient nutrition and food quality, making culinary leadership essential.

The Executive Chef 3 will oversee all culinary functions including menu planning, program execution, staff management, and team training. This role entails responsibility for purchasing decisions, menu compliance, inventory management, food cost analysis, and food production forecasting. The successful candidate will ensure that Sodexo’s culinary standards, such as recipe compliance and food quality, are consistently met while motivating and developing team members to embrace new culinary innovations. Responsibility for food safety, sanitation, workplace safety compliance, and management systems is a core aspect of this role. Experience with automated food inventory and ordering systems, specifically KRONOS, is preferred.

Additional duties will include managing food schedules, garnishing, panning charts, production standardization, inventory control, HACCP compliance, cleaning schedules, staffing plans, and maintaining kitchen cleanliness and safety benchmarks in accordance with Sodexo standards. Monitoring, auditing, and standardizing new menus are expected, alongside conducting food and physical safety training and annual audits for hourly associates. Attention to detail and the ability to create action plans based on audit findings are crucial.

This position not only demands culinary expertise but also keen financial management skills, including food cost and labor management. The Executive Chef 3 will manage catering, retail food service areas, and patient dining services, ensuring overall customer and client satisfaction. Sodexo offers a competitive compensation package based on the candidate’s education, experience, skills, and training, supported by a comprehensive benefits plan including medical, dental, and vision coverage, 401(k) with matching contributions, paid time off, company holidays, and opportunities for career growth and tuition reimbursement. Comprehensive onboarding information will be provided upon hire.