Executive Chef 3

Lowell, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $81,685.00 - $105,710.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision care

wellness programs

401(k) Plan

Paid Time Off

Tuition Reimbursement

Job Description

Sodexo Corporate Services is a global leader in providing integrated facilities management and food services. At the heart of their operation is a commitment to enhancing quality of life and creating memorable experiences through innovative, sustainable, and client-focused solutions. With a presence in numerous countries, Sodexo serves a wide range of sectors including corporate, healthcare, education, and government. Their approach combines culinary excellence, operational expertise, and sustainable practices to deliver unmatched service quality.

Within this context, Sodexo Corporate Services is seeking a dynamic and creative Executive Chef 3 to lead the culinary program at the Mass General Brigham Headquarters i... Show More

Job Requirements

Bachelor's degree or equivalent experience
Minimum 3 years of management experience
Minimum 3 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Ability to work Monday through Friday from 6am to 4pm with some evenings and rare weekends
Capacity to work hands-on in a fast-paced kitchen environment
Strong communication and leadership abilities
Commitment to maintaining high culinary standards and operational excellence

Job Qualifications

Bachelor's degree or equivalent experience
Minimum 3 years of management experience
Minimum 3 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, or mall food courts
Skilled in high-volume catering including banquet production and custom event menus
Strong leadership skills with experience in coaching and team building
Experience with food costing, inventory control, and operational efficiencies
Ability to balance hands-on cooking with menu development and administrative duties

Job Duties

Lead all culinary operations across café service, catering, and specialty programs
Develop innovative, seasonal menus that meet the expectations of a sophisticated corporate clientele
Produce high-quality, high-volume catering - both standard offerings and custom menu creations
Ensure culinary excellence through standards of presentation, freshness, and flavor
Oversee ordering, inventory, cost controls, and production schedules
Work hands-on (80% of the time) in the kitchen to guide staff, maintain quality, and support service needs
Manage, train, and inspire a team of 8 hourly culinary professionals
Partner with management on operational planning, efficiencies, and client expectations

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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