Executive Chef - Griffin Museum of Science and Industry

Sodexo Live! is a leader in crafting exceptional event experiences at some of the world's most prestigious venues. The company prides itself on creating lasting memories for fans, visitors, guests, and team members by delivering unique and high-quality services. Sodexo Live! operates in a vibrant, dynamic environment that offers exciting career opportunities where no two days are alike. The company values individuality, encouraging employees to bring their unique personality, background, and passion to the workplace. At Sodexo Live!, employees are supported with the resources and environment needed to thrive, allowing them to contribute meaningfully to unforgettable experiences that leave a lasting impact.

Sodexo Live! is currently seeking an Executive Chef for the Griffin Museum of Science and Industry located in Chicago, Illinois. The Griffin Museum is one of the largest science museums in the world, boasting over 400,000 square feet of interactive exhibits designed to inspire scientific discovery and creativity. Housed in a historic building dating back to the 1893 Columbian Exposition and opened during the 1933 Century of Progress, the museum serves as a beloved destination for generations of visitors eager to explore what science has to offer.

The Executive Chef role is a senior culinary position responsible for leading the culinary team to deliver innovative and high-quality dining experiences that complement the museum's mission and enhance visitor engagement. This leadership role demands a deep passion for culinary arts, exceptional leadership capabilities, and a strong commitment to sustainability and excellence in food service. The Executive Chef will manage the executive sous chef and sous chefs, training and supervising kitchen personnel to ensure efficiency, consistency, and outstanding culinary presentation.

Responsibilities include developing and executing seasonal menus for the museum’s various dining outlets, including restaurants, cafes, and catering services. The chef will focus on creativity, quality, and visitor satisfaction while maintaining rigorous standards for safety, sanitation, and quality control that align with health regulations. The role requires overseeing kitchen operations from food preparation to presentation and service, fostering a collaborative and innovative kitchen environment, and implementing sustainable sourcing and waste management practices.

Additionally, the Executive Chef will collaborate closely with museum staff to create special culinary experiences aligned with exhibitions, events, and educational initiatives. Financial management is a key part of this role, with responsibilities including budget development, food cost control, labor management, and waste reduction. Enhancing visitor experiences through exceptional food offerings and consistently seeking guest and staff feedback to improve culinary services are essential to success in this role.

Candidates should have a culinary degree or equivalent experience and a minimum of five years working in high-volume kitchens, preferably within cultural or educational institutions. Prior senior leadership experience managing large culinary teams with a strong emphasis on client and customer service is required. The ideal Executive Chef will demonstrate financial acumen, contemporary culinary knowledge, excellent organizational and communication skills, and a genuine passion for food, art, and culture to provide a unique dining experience. The role requires the ability to work under physically demanding conditions and flexibility to work extended or irregular hours, including nights, weekends, and holidays.