Executive Chef 3

Sodexo • Stamford, CT

114d

About The Position

Sodexo is seeking an Executive Chef 3 to lead culinary operations at Stamford Hospital in Stamford, CT. This is a high-impact leadership role for an experienced culinary professional who is passionate about innovation, quality, and the patient experience. If you're energized by building teams, elevating standards, and delivering exceptional dining across patient, retail, and catering services, we encourage you to apply. Why Sodexo? Make a meaningful impact on patient care and the dining experience. Lead a high-profile culinary program with room to innovate and grow. Join a collaborative team culture with access to training, tools, and advancement. Schedule: Full-time; flexibility for operational needs (some evenings/weekends/holidays as required). Ready to lead with purpose? Apply today to join Sodexo and help us elevate the culinary experience at Stamford Hospital.

Requirements

• Proven experience as an Executive Chef (or similar senior culinary leadership role) in a high-volume environment; healthcare experience preferred.
• Culinary degree or equivalent certification preferred.
• Demonstrated success leading and developing teams; effective in a union setting.
• Expertise in food safety and regulatory compliance (HACCP/ServSafe).
• Knowledge of sustainability, farm-to-fork principles, and plant-based cuisine.
• Strong communication, collaboration, and stakeholder management skills.
• Results-driven with excellent cost control, inventory, and procurement acumen.
• High attention to detail, integrity, and a commitment to customer satisfaction.
• Flexibility to adapt to changing priorities and business needs; comfort in a fast-paced environment.
• Sodexo experience a plus.

Responsibilities

• Direct all culinary operations across patient dining, retail, and catering; set standards for quality, taste, and presentation.
• Coach, train, and develop culinary staff; identify strengths/gaps and implement skill-building plans; hold teams accountable to performance and food safety standards.
• Ensure consistent execution of recipes, portioning, and production systems; monitor quality control and corrective actions.
• Introduce new concepts, menus, and culinary trends; strengthen the overall culinary program to meet evolving customer preferences.
• Lead effectively in a union environment; build positive relationships and maintain open, solution-oriented communication.
• Be highly visible in cafés, retail areas, and patient service; engage guests, solicit feedback, and drive service improvements.
• Partner with Patient Services to improve patient satisfaction through culinary excellence, menu optimization, and service enhancements.
• Advance farm-to-fork, plant-forward, and waste-reduction practices; incorporate sustainability into menu planning and operations.
• Oversee purchasing and inventory management in collaboration with the purchasing manager; optimize product mix, control costs, and minimize waste.
• Build strong partnerships with hospital leadership, clinical stakeholders, and frontline teams; uphold Sodexo and client standards.

Benefits

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree