Executive Chef 2
About The Position
As an Executive Chef with Sodexo, you'll bring precision, passion, and leadership to multiple Corporate Services accounts across the Midwest in a dynamic, 100% travel role. As a Resource Executive Chef, you will support a variety of locations for up to 12 months, stepping in to assist sites experiencing high volume, leadership gaps, or operational challenges. You'll lead from the front—actively cooking, mentoring teams, and driving immediate operational improvements. This role requires adaptability, strong culinary expertise, and the ability to quickly assess and elevate performance. You will play a critical role in stabilizing operations, enhancing food quality, and implementing best practices. This is an exciting opportunity for a hands-on chef who thrives in fast-paced environments and enjoys making a meaningful impact across multiple locations. Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace.
Requirements
- Associate’s degree or equivalent experience in culinary or food service management
- Minimum of 2 years of management experience in high-volume food service environments
- Strong culinary skills with the ability to step in and lead hands-on in the kitchen
- Proven ability to adapt quickly and drive results in diverse and fast-paced settings
- Experience with labor management, food cost control, and inventory processes
- Willingness to travel 100% and support multiple locations with flexibility and professionalism
- 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
- Travel to various sites to provide hands-on culinary leadership and operational support
- Step into accounts to stabilize operations, especially during high volume or leadership vacancies
- Actively cook and support daily production while ensuring food quality and consistency
- Implement and reinforce SOPs, food safety standards, and operational best practices
- Support menu development, ordering, inventory management, and cost control initiatives
- Train and mentor teams to improve performance, efficiency, and overall execution
Benefits
- 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
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
Number of Employees
251-500 employees
