Executive Chef 2

Sodexo Careers•San Antonio, TX

About The Position

et your passion for people and food be the driver of your success. Sodexo Corporate Services is looking for an Executive Chef 2 to join a high-profile Petroleum Regional account located San Antonio, Tx! The Executive Catering Chef 2 will lead all Culinary and Catering operations. About the Catering Operation Our events range from Continental Breakfasts, Lunches to snack delivery, to 5 course plated meals for the CEO and Sr. Executives. Higher-End events range from Dinners, Receptions, and Holiday Parties for 10 to 500 people. We are looking for a Catering Executive Chef with great communication and training skills. This is a high-level catering culinary management role but will also be hands-on as needed to support all operations at the account. The Catering Executive Chef will manage a team of 11 hourly employees and will be responsible for menu planning, ordering, inventory, hands on about 80% of the time. What You'll Do Ensure all food always looks and tastes great and is visually appetizing when served Lead the Kitchen: Be hands-on in the kitchen, accessible to staff during service, and set the tone for culinary excellence. Create Menus: Develop menus that balance creativity, food costs, dietary needs, and client expectations. Stay on Trend: Bring fresh, innovative ideas to the table, keeping menus aligned with current culinary trends and impressing clients with creativity. Inspire & Mentor Staff: Train, coach, and elevate the skills of the culinary team, ensuring high standards of quality, presentation, and safety. Collaborate with Clients: Partner with the client to deliver seamless catering experiences and build strong relationships. Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence. Balance Operations & Creativity: Manage the operational side of the kitchen while still being hands-on, ensuring smooth service and innovation coexist. Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting

Requirements

Culinary flair and creativity to impress clients and lead your team with trending, innovative ideas.
Knowledge of current food trends and the skill to compete at the highest level of culinary artistry.
Leadership and mentorship skills to inspire, train, and elevate kitchen staff, ensuring quality, presentation, and safety standards are consistently met.
Strong communication and collaboration abilities to build trust with staff and clients.
A strong artistic culinary flair – can you impress the CEO and lead the culinary department to provide new trending ideas/menus.
Possess the ability to inspire a kitchen staff - Be a strong trainer/mentor to the culinary staff – elevating their skills, overseeing daily production to high standards of quality/presentation and on trend menus, and ensuring safety/sanitation.
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

Ensure all food always looks and tastes great and is visually appetizing when served
Lead the Kitchen: Be hands-on in the kitchen, accessible to staff during service, and set the tone for culinary excellence.
Create Menus: Develop menus that balance creativity, food costs, dietary needs, and client expectations.
Stay on Trend: Bring fresh, innovative ideas to the table, keeping menus aligned with current culinary trends and impressing clients with creativity.
Inspire & Mentor Staff: Train, coach, and elevate the skills of the culinary team, ensuring high standards of quality, presentation, and safety.
Collaborate with Clients: Partner with the client to deliver seamless catering experiences and build strong relationships.
Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence.
Balance Operations & Creativity: Manage the operational side of the kitchen while still being hands-on, ensuring smooth service and innovation coexist.
Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting