Executive Chef 3

Sodexo•Menlo Park, CA

23d•$89,250 - $115,500•Onsite

About The Position

Sodexo is seeking an Executive Chef 3 to lead workplace dining across a diverse portfolio of client locations. This role involves shaping experiences, inspiring teams, and building partnerships to redefine corporate food service. The Executive Chef 3 will be responsible for redefining the workplace experience through bespoke menu engineering, sustainable sourcing, and guest-centric service. This portfolio relies on cutting-edge food trends, flawless execution, and rigorous operational standards. The leader will inspire and mentor kitchen teams, drive culinary excellence, and manage food costs and safety compliance, ensuring best-in-class dining experiences.

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.
Bachelor’s Degree or equivalent experience
3 years of management experience
3 years 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, sanitation, and HACCP compliance protocols across all client locations to ensure flawless operational execution.
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.