Executive Chef 2

Sodexo•Stamford, CT

8d•Onsite

About The Position

The Executive Chef 2 plays a key leadership role within a high‑profile corporate services account in Stamford, CT, bringing culinary creativity, operational excellence, and a passion for exceptional guest experiences. This position is ideal for a chef who thrives in a modern, innovative food environment and enjoys the balance of a corporate Monday–Friday schedule. As the culinary leader on site, the Executive Chef 2 is responsible for driving menu innovation, elevating food quality, and ensuring flawless execution across café and catering services. This role partners closely with the General Manager and client stakeholders to deliver a dynamic, on‑trend food program that reflects Sodexo’s commitment to excellence. The ideal candidate brings strong culinary vision, a hands‑on leadership style, and the ability to inspire and develop a diverse culinary team. Success in this role requires a blend of creativity, organization, and the ability to operate in a fast‑paced, client‑focused environment.

Requirements

A creative culinary vision with the ability to design innovative, on‑trend menus that elevate the workplace dining experience.
Strong leadership skills with the ability to mentor, motivate, and develop a high‑performing culinary team.
Proven experience managing food cost, inventory, purchasing, and operational financials with discipline and accuracy.
A deep commitment to food quality, safety, sanitation, and maintaining Sodexo’s high operational standards.
Excellent communication and client‑relationship skills, with the confidence to partner closely with a high‑profile corporate client.
A collaborative, solutions‑focused mindset and the ability to thrive in a fast‑paced, Monday–Friday corporate services environment.
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 daily culinary operations, ensuring exceptional food quality, presentation, and consistency across all services.
Develop innovative, seasonal menus that reflect current culinary trends and elevate the corporate dining experience.
Partner closely with the client and on‑site leadership to maintain strong relationships and deliver a high‑profile, hospitality‑driven program.
Manage food cost, inventory, purchasing, and vendor relationships to support financial performance.
Train, mentor, and develop the culinary team, fostering a culture of creativity, excellence, and safety.
Ensure full compliance with Sodexo standards, food safety protocols, and sanitation requirements while maintaining a balanced, Monday–Friday work schedule.