Executive Chef 3

Sodexo Careers•Galveston, TX

About The Position

Sodexo is hiring for an Executive Chef 3 at UTMB in Galveston, TX . The Executive Chef is responsible for overseeing all culinary operations across the organization, including patient dining, retail food operations, and catering services. This role provides strategic leadership to ensure high-quality food production, operational efficiency, regulatory compliance, and exceptional service standards in a healthcare environment.The ideal candidate combines strong technical culinary expertise with proven leadership, operational, and financial acumen. 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 the ability to produce and present a high quality standard of food
menu planning experience and a strong understanding of current culinary trends strong management skills and experience
proficient computer skills, highly organized, and detail-focused
a proven ability to set up processes, create efficiencies, and solve problems with little to no direction
ServSafe Certified with proven working knowledge of HAACP
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.