Executive Chef 2

Sodexo•Greensboro, NC

19h•Onsite

About The Position

The Executive Chef 2 is the culinary leader responsible for delivering exceptional food quality, menu innovation, and operational excellence within a Corporate Services dining environment. This role oversees all culinary operations for a professional, business‑focused client, ensuring a high‑end, hospitality‑driven experience that aligns with Sodexo standards and client expectations.

Requirements

Strong culinary leadership experience in corporate dining, hospitality, or high‑volume foodservice environments.
Proven ability to lead, train, and inspire kitchen teams while maintaining high standards of food quality and presentation.
Solid knowledge of food safety, sanitation practices, and regulatory compliance.
Experience with menu development, cost control, inventory management, and purchasing.
Creativity, professionalism, and a passion for delivering elevated, modern cuisine to a corporate clientele.
Strong communication and collaboration skills, with the ability to partner effectively with clients, managers, and frontline staff.
Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead daily culinary operations across café service, catering, and executive dining in a corporate environment.
Develop and execute creative, modern menus tailored to a professional clientele.
Train, mentor, and supervise kitchen staff to ensure consistent, high‑quality culinary execution.
Manage food cost, inventory, purchasing, and waste control to support financial targets.
Ensure full compliance with food safety, sanitation standards, and regulatory requirements.
Partner with the General Manager and client teams to support events, VIP functions, and service enhancements.