Executive Chef 3

Sodexo Careers•Somerville, MA

About The Position

Executive Chef 3 – Corporate Culinary Leadership Sodexo Corporate Services | Mass General Brigham Headquarters – Somerville, MA Sodexo Corporate Services is seeking an innovative, hands‑on Executive Chef 3 to lead the culinary vision at the prestigious Mass General Brigham Headquarters in Somerville, MA. This is a high‑impact role for a chef who is passionate about fresh, modern corporate dining and thrives in a dynamic, fast‑paced environment. About the Culinary Program Join a contemporary corporate food landscape that includes: A bustling Café with four stations: Grill Deli Action station (3 days/week) Market Bar / Salad Bar A Coffee Bar and Micro‑Market located just outside the café Pantries , conference services , and a growing catering program Hours of service: Café: 7:00 a.m.–2:00 p.m. Coffee Bar: Open until 3:00 p.m. Incentives M-F 6am to 4pm with some evenings, no weekends, rare weekends

Requirements

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.

Nice To Haves

A creative, modern chef with a passion for crafting memorable corporate dining experiences
Highly skilled in high‑volume catering , including banquet production and custom event menus
A strong, motivating leader who can coach, inspire, and build a collaborative kitchen culture
Comfortable balancing hands‑on cooking with menu development and administrative responsibilities
Experienced in food costing, inventory control, and operational efficiencies
Energized by fast‑paced service and an environment that encourages fresh ideas

Responsibilities

Lead all culinary operations across café service, catering, and specialty programs
Develop innovative, seasonal menus that meet the expectations of a sophisticated corporate clientele
Produce high‑quality, high‑volume catering—both standard offerings and custom menu creations
Ensure culinary excellence through standards of presentation, freshness, and flavor
Oversee ordering, inventory, cost controls, and production schedules
Work hands‑on (80% of the time) in the kitchen to guide staff, maintain quality, and support service needs
Manage, train, and inspire a team of 8 hourly culinary professionals
Partner with management on operational planning, efficiencies, and client expectations