Executive Chef 3

Sodexo • Indianapolis, IN

8d

About The Position

The Executive Chef 3 is the senior culinary leader responsible for delivering an exceptional, high‑end dining and catering experience for American Financial Group. This role oversees all culinary operations, including menu development, production, catering execution, food quality, safety, and team leadership. The Executive Chef 3 serves as a key client‑facing partner, ensuring Sodexo’s standards of excellence align with the expectations of a sophisticated corporate environment.

Requirements

• Strong background in corporate dining with proven success leading high‑volume, high‑end culinary operations.
• Demonstrated expertise in premium catering, executive events, and elevated presentation standards.
• Exceptional client‑facing skills, with the ability to build trust, communicate clearly, and maintain a polished, professional presence.
• Leadership experience developing, mentoring, and motivating culinary teams in a fast‑paced, service‑driven environment.
• Solid financial acumen, including budget management, purchasing, inventory control, and P&L awareness.
• A passion for innovation, seasonal menu development, and staying current with culinary trends and dietary needs.
• 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 all culinary operations for café service, executive dining, and high‑end corporate catering, ensuring exceptional quality and presentation.
• Develop innovative, seasonal menus that reflect Sodexo standards while aligning with American Financial Group’s expectations and culture.
• Build and maintain strong client relationships through visibility, communication, tastings, and proactive service engagement.
• Oversee, train, and mentor the culinary team, fostering a collaborative, professional, and high‑performance kitchen environment.
• Manage food and labor budgets, purchasing, inventory, and vendor partnerships to support financial goals and operational efficiency.
• Ensure strict adherence to food safety, sanitation, and regulatory compliance while driving continuous improvement and culinary innovation.

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Executive