Executive Catering Chef

Sodexo•Battle Creek, MI

5d•$64,600 - $83,600•Onsite

About The Position

Sodexo is seeking an Executive Catering Chef to elevate the culinary experience at our premier corporate dining location. This role is about managing day-to-day kitchen operations, inspiring a talented team, and delivering a high-end program that redefines workplace dining. As the culinary heartbeat of the unit, you will bring a dynamic, high-end catering and dining program to life through contemporary menu engineering, sustainable sourcing, and flawless event execution. Far from standard corporate food service, this account relies on cutting-edge culinary trends, bespoke executive catering, and rigorous operational standards. You will directly manage and mentor your kitchen and event team, drive culinary excellence across all catered functions—from intimate VIP board meetings to large-scale campus events—control food costs, and uphold the highest standards of food safety and sanitation. Operating under our sophisticated Modern Recipe brand at our client's prestigious headquarters location, this culinary leader will manage high-profile executive catering, daily corporate dining, and pop-up concepts across two campus locations (a fully equipped HQ kitchen and a local satellite location).

Requirements

Associate Degree in Culinary Arts, Hospitality Management, or equivalent combination of education and hands-on professional experience.
Minimum of 2 years of supervisory or management experience, with a proven track record of mentoring and directing diverse culinary teams.
Minimum of 2 years of functional experience in food or culinary services, spanning high-volume operations such as catering, restaurants, institutional, or retail dining.
Demonstrated ability to manage food and labor costs, control inventory, and optimize kitchen efficiency to meet budgetary targets.
Strong interpersonal skills with experience collaborating directly with clients to design, coordinate, and execute successful catered events.
Thorough knowledge of food safety (HACCP) and physical safety protocols, with a commitment to maintaining rigorous health department standards.

Responsibilities

Directs daily culinary operations within a medium-sized unit, overseeing menu planning, food preparation, and consistent presentation standards for both retail and catering sectors.
Leads, trains, and develops a team of cooks and utility workers, optimizing labor schedules and fostering a collaborative, high-efficiency kitchen environment.
Collaborates directly with internal and external clients to design, coordinate, and execute catering experiences from initial concept through flawless execution.
Maximizes profitability by managing the culinary budget, implementing strategic food and labor cost controls, and minimizing operational waste.
Cultivates strong client relationships and monitors guest feedback to continuously elevate food quality, service standards, and patron retention.
Enforces rigorous food safety (HACCP) and physical safety protocols, ensuring the kitchen meets all regulatory health standards and corporate compliance guidelines.