Executive Chef 3

Sodexo Careers•West Point, PA

About The Position

The Executive Chef 3 is the senior culinary leader responsible for delivering exceptional food quality, menu innovation, and operational excellence within a high‑profile Corporate Services environment. This role is ideal for a hands‑on, creative chef who thrives in a fast‑paced setting and enjoys partnering closely with clients, leadership teams, and culinary staff to elevate the dining experience. As the Executive Chef 3, you will oversee all culinary operations—including café service, catering, production systems, food safety, and team development—while ensuring alignment with Sodexo standards and client expectations. You will lead a talented culinary team, drive consistency, and bring forward fresh, modern, and on‑trend culinary programs.

Requirements

Culinary Leadership Experience — Proven background leading culinary operations in corporate dining, hospitality, or multi‑unit environments.
Operational Expertise — Strong understanding of production systems, ordering, inventory, and kitchen workflow.
Financial Acumen — Experience managing food cost, labor, and budget performance.
Team Development Skills — Ability to coach, motivate, and develop culinary teams.
Client‑Service Mindset — Comfortable engaging with clients and responding to evolving needs.
Commitment to Quality — Passion for fresh, from‑scratch cooking and delivering an elevated guest experience.
Bachelor’s Degree or equivalent experience
3 years Minimum Management Experience
3 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

Lead Culinary Operations — Direct daily kitchen operations, ensuring excellence in food quality, presentation, and service.
Drive Menu Innovation — Develop seasonal, on‑trend menus that balance creativity, cost, and client needs.
Manage Food Safety & Compliance — Uphold Sodexo and regulatory standards for HACCP, sanitation, and workplace safety.
Oversee Financial Performance — Manage food cost, purchasing, inventory, and forecasting to meet financial targets.
Develop & Lead Culinary Teams — Recruit, train, and mentor culinary staff to build a high‑performing, engaged team.
Partner With Clients — Collaborate with client stakeholders to deliver tailored culinary solutions and exceptional service.