Executive Chef 2

Sodexo Careers•Palo Alto, CA

9d•Onsite

About The Position

Executive Chef 2 – Culinary Innovation & Leadership | Sodexo @ Broadcom – Palo Alto, CA Are you a passionate culinary leader ready to take charge of a high-volume, multi-concept café? Sodexo Corporate Services is seeking an Executive Chef 2 to lead the culinary operations at Broadcom in Palo Alto, CA , where food is more than fuel—it's an experience. About the Operation: This is a flagship café with 12 unique stations serving breakfast, lunch, and catering for corporate events. The café blends American comfort food with global flavors , offering guests a diverse and exciting dining experience every day. Hot Stations Include: Pacific Rim – East Asian specialties La Cocina – Latin-inspired dishes Bowls – Layered creations from ramen to Mediterranean Plates – Classic American fare Grill – Burgers, steaks, fish, and daily specials Tossed – Seasonal salads made to order Pizza – Freshly baked, creative pies Spice Market – Authentic Indian cuisine (this station is managed by our Indian Cuisine Specialist) Cold Stations Include: Sushi & Poke Salad Bar Good on the Go – Grab-and-go options for busy professionals Why This Opportunity Stands Out: Monday–Friday schedule (6:00 AM – 3:00 PM) – enjoy work-life balance with rare evenings or weekends Work in a corporate setting with a strong culinary culture and high standards Be part of a collaborative team that values innovation, diversity, and excellence Access to top-tier equipment and ingredients in a well-supported environment Incentives Monday -Friday 6am to 3pm with rare evenings and weekends

Requirements

A passionate chef with strong leadership and organizational skills
Experienced in high-volume, multi-station food service environments
Skilled in both American and international cuisines
A mentor and motivator who thrives in a team-oriented culture
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

Designing and executing creative, seasonal menus
Managing food ordering and inventory with precision
Leading a team of 6–7 hourly culinary professionals
Overseeing catering production for both routine and high-profile events
Staying hands-on in the kitchen 80% of the time , ensuring quality and consistency