Executive Chef 3

Sodexo•San Diego, CA

About The Position

Sodexo is proud to recruit an Executive Chef 3 to join the team at Sharp Metropolitan Medical Campus in San Diego, CA. This role is ideal for a dynamic culinary professional who is passionate about coaching, inspiring, and developing a high‑performing team of chefs. If you love leading with purpose and elevating both people and food, this is an opportunity to make a lasting difference. What You'll Do Lead and oversee culinary operations across retail, patient dining, and catering, ensuring consistent quality and execution. Ensure full compliance with all safety, sanitation, and regulatory standards (local, state, federal, and organizational), maintaining a survey‑ready kitchen at all times. Manage and develop chefs, managers, and purchasing leadership, including scheduling, coverage, and performance oversight. Monitor, audit, and standardize recipes, production standards, and menus while implementing new concepts and innovations. Partner with vendors on procurement and oversee purchasing processes, financial audits, and cost controls. Build strong relationships with hospital clients and continuously improve the guest, patient, and customer experience. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: 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 More extensive information is provided to new employees upon hire. What You Bring A strong culinary background with a passion for creating exceptional and memorable dining experiences. Proven leadership experience in high‑volume food service environments with strong communication and team management skills. Solid understanding of food cost management, forecasting, inventory, purchasing, and labor management. Hands‑on approach to rounding, gathering feedback, and staying connected to patient and customer needs. Proficient computer, organizational, and customer service skills with the ability to stay current on culinary trends. ServSafe certification with working knowledge of HACCP and experience supporting health and safety audits. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Requirements

A strong culinary background with a passion for creating exceptional and memorable dining experiences.
Proven leadership experience in high‑volume food service environments with strong communication and team management skills.
Solid understanding of food cost management, forecasting, inventory, purchasing, and labor management.
Hands‑on approach to rounding, gathering feedback, and staying connected to patient and customer needs.
Proficient computer, organizational, and customer service skills with the ability to stay current on culinary trends.
ServSafe certification with working knowledge of HACCP and experience supporting health and safety audits.
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.

Responsibilities

Lead and oversee culinary operations across retail, patient dining, and catering, ensuring consistent quality and execution.
Ensure full compliance with all safety, sanitation, and regulatory standards (local, state, federal, and organizational), maintaining a survey‑ready kitchen at all times.
Manage and develop chefs, managers, and purchasing leadership, including scheduling, coverage, and performance oversight.
Monitor, audit, and standardize recipes, production standards, and menus while implementing new concepts and innovations.
Partner with vendors on procurement and oversee purchasing processes, financial audits, and cost controls.
Build strong relationships with hospital clients and continuously improve the guest, patient, and customer experience.