Executive Chef 3

Sodexo•Cleveland, OH

1d•Onsite

About The Position

Sodexo is seeking a highly skilled and creative Executive Chef of Client Services to join their culinary leadership team within the University Hospitals Health System located in Cleveland, OH. This role is ideal for a chef who thrives in a fast-paced, high-volume environment while delivering elevated, restaurant-quality cuisine for executive events, special functions, and patient-focused experiences. The position requires the use of a personal vehicle to travel and transport catering events for offsite functions, and a valid driver’s license with an acceptable record check is required. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services, with employees playing a crucial role in enhancing patient experience and well-being. At Sodexo, the purpose is to create a better everyday for everyone and build a better life for all, by improving the quality of life for those served and contributing to the economic, social, and environmental progress in the communities where they operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike through food service, catering, facilities management, and other integrated solutions worldwide. The company values diversity and inclusion, fostering an environment where all employees are valued and respected, and is committed to providing equal employment opportunities.

Requirements

Proven experience in high-end catering, hospitality, or healthcare environments
Strong background in menu development with a focus on upscale, modern cuisine and presentation
Exceptional organizational and time-management skills, with the ability to manage multiple events and priorities
Solid understanding of food cost management, labor planning, and operational efficiency
Knowledge of dietary accommodations, including allergen management and wellness-focused menus
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Must be able to use personal vehicle to travel and transport catering events for offsite functions
A valid driver’s license and acceptable driver’s license record check is required

Nice To Haves

Experience with live cooking demonstrations, chef tables, or interactive dining experiences preferred
Certified Executive Chef (CEC) preferred

Responsibilities

Design and execute upscale, seasonal menus for a wide range of catered events, including executive functions, VIP dining, and large-scale gatherings
Lead culinary production for catering services, ensuring consistency, quality, and presentation standards are met at the highest level
Develop innovative food concepts and conduct live cooking demonstrations and interactive culinary experiences
Collaborate with nutrition, wellness, and leadership teams to align menus with organizational standards and dietary needs
Manage ordering, inventory, and cost controls to meet budgetary goals while maintaining premium quality
Oversee event logistics, including staffing, timelines, and on-site execution
Maintain strict adherence to food safety, sanitation, and regulatory requirements
Train, mentor, and inspire culinary team members to deliver exceptional service and continuous improvement