Executive Chef 2

Sodexo•New York, NY

7d•Onsite

About The Position

Sodexo Senior Living is seeking an energetic Executive Chef to lead culinary operations at Ozanam Hall of Queens in Queens, NY. This 432‑bed senior living community includes skilled nursing, short‑term rehab, memory care, and hospice services. U.S. News & World Report recognized Ozanam Hall as a Best Nursing Home and Short‑Term Rehab – Top Performing in 2026. Typical schedule: 8:30am–5:30pm, with rotating weekends and some holidays. What You'll Do Lead a team of 22 FTEs, including cooks, supervisors, and frontline kitchen staff Oversee all aspects of food production, procurement, quality assurance, and safety Implement and standardize culinary systems and procedures, including catering, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, food presentation, and kitchen safety/cleanliness Train, mentor, and develop the culinary team through a hands‑on leadership approach 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 A strong and diverse culinary background Proven ability to lead, develop, and train a culinary team Excellent time management and organizational skills Strong customer service and communication abilities Working knowledge of HACCP and experience with health and safety audits 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 experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Requirements

A strong and diverse culinary background
Proven ability to lead, develop, and train a culinary team
Excellent time management and organizational skills
Strong customer service and communication abilities
Working knowledge of HACCP and experience with health and safety audits
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead a team of 22 FTEs, including cooks, supervisors, and frontline kitchen staff
Oversee all aspects of food production, procurement, quality assurance, and safety
Implement and standardize culinary systems and procedures, including catering, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, food presentation, and kitchen safety/cleanliness
Train, mentor, and develop the culinary team through a hands‑on leadership approach