Catering Executive Sous Chef

Sodexo Careers•New Berlinville, PA

About The Position

Role Overview The Executive Sous Chef plays a key leadership role within Sodexo’s Corporate Services culinary team, supporting the Executive Chef in delivering exceptional workplace dining and premium catering experiences. This position helps oversee daily kitchen operations, drives culinary excellence, and ensures flawless execution for high‑profile corporate clients. The Executive Sous Chef acts as a hands‑on leader, guiding culinary staff, maintaining operational standards, and stepping into the Executive Chef role when needed. What You'll Do Support the Executive Chef in leading daily culinary operations for café service, catering, and executive dining. Oversee production for meetings, events, and VIP functions, ensuring flawless execution and elevated presentation. Lead, train, and mentor culinary staff, fostering a positive, efficient, and professional kitchen culture. Manage prep schedules, production planning, and event timelines to ensure smooth, on‑time service. Assist with inventory, ordering, vendor relationships, and cost‑control initiatives to support financial goals. Uphold Sodexo’s standards for food safety, sanitation, and workplace excellence while driving continuous improvement. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Proven experience in high‑volume corporate dining with strong skills in premium catering and event execution. Advanced culinary technique with a passion for scratch cooking, seasonal menu development, and elevated presentation. Strong leadership abilities with experience training, motivating, and developing diverse culinary teams. Excellent organizational and time‑management skills, with the ability to coordinate multiple events and production schedules. Solid understanding of cost controls, inventory management, purchasing, and operational efficiency. A polished, professional presence with strong communication skills and the ability to collaborate effectively with clients and front‑of‑house partners. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Requirements

Proven experience in high‑volume corporate dining with strong skills in premium catering and event execution.
Advanced culinary technique with a passion for scratch cooking, seasonal menu development, and elevated presentation.
Strong leadership abilities with experience training, motivating, and developing diverse culinary teams.
Excellent organizational and time‑management skills, with the ability to coordinate multiple events and production schedules.
Solid understanding of cost controls, inventory management, purchasing, and operational efficiency.
A polished, professional presence with strong communication skills and the ability to collaborate effectively with clients and front‑of‑house partners.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Support the Executive Chef in leading daily culinary operations for café service, catering, and executive dining.
Oversee production for meetings, events, and VIP functions, ensuring flawless execution and elevated presentation.
Lead, train, and mentor culinary staff, fostering a positive, efficient, and professional kitchen culture.
Manage prep schedules, production planning, and event timelines to ensure smooth, on‑time service.
Assist with inventory, ordering, vendor relationships, and cost‑control initiatives to support financial goals.
Uphold Sodexo’s standards for food safety, sanitation, and workplace excellence while driving continuous improvement.