Executive Chef 2

Sodexo Careers•Newark, CA

2d•Onsite

About The Position

Lead the Future of Workplace Dining Sodexo is seeking an Executive Chef 2 to elevate the culinary experience at our premier corporate dining location. This role is about managing day-to-day kitchen operations, inspiring a talented team, and delivering a high-end program that redefines workplace dining. As the culinary heartbeat of the unit, you will bring the dining experience to life through contemporary menu engineering, sustainable sourcing, and flawless execution. Far from standard corporate food service, this account relies on cutting-edge food trends and rigorous operational standards. You will directly manage and mentor your kitchen team, drive culinary excellence, control food costs, and uphold the highest standards of food safety and sanitation. Why This Role Matters This is your opportunity to lead an on-site culinary team passionate about great food and impeccable service. As Executive Chef 2, you’ll champion our culinary identity, drive daily menu innovation, and strengthen client relationships through exceptional hospitality. If you’re energized by hands-on leadership, a service-driven culture, and the chance to shape the future of corporate dining, this role gives you the platform to make a lasting mark.

Requirements

Extensive background as an Executive Chef managing high-volume kitchens or a complex, corporate dining portfolio preferred.
Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of modern workplace food trends.
A solid track record of controlling BOH budgets, managing food and labor costs, and maximizing district-wide profitability.
Exceptional ability to recruit, develop, and retain diverse culinary talent while driving team accountability and morale.
Proven capacity to build trust with corporate clients, navigate diverse workplace environments, and communicate culinary visions effectively.
Deep knowledge of professional food safety standards, inventory management systems, and back-of-house operational metrics.
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years Minimum Functional Experience - work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee culinary operations, developing high-end, trend-forward menus and bespoke dining experiences across the corporate portfolio.
Lead, train, and inspire back-of-house teams and sous chefs, fostering a cohesive culture of culinary excellence across the district.
Drive district-wide profitability through strategic menu engineering, waste reduction, and meticulous food and labor cost management.
Enforce rigorous food safety, HACCP compliance, and a zero-compromise kitchen environment by championing meticulous cleanliness, strict sanitation audits, and daily adherence to the highest regulatory health and safety standards across all client locations.
Collaborate closely with corporate clients and general managers to align culinary programs with client visions and workplace culture goals.
Spearhead premium catering execution and VIP special events, ensuring exceptional quality and presentation on every plate.