Executive Chef 3

Sodexo•Ridgeville, SC

About The Position

Sodexo Corporate Services - Ridgeville South Carolina Food should be more than just fuel — it should be an experience worth discovering, savoring, and sharing. We bring thoughtful, chef‑driven cuisine to the workplace, transforming corporate dining into something modern, delicious, and memorable. As an Executive Chef with Sodexo, you’ll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight a discerning clientele. This is a hands‑on, highly creative role where you’ll champion fresh, local ingredients and lead the evolution of a dynamic culinary program in partnership with our client. This position begins in a state‑of‑the‑art mobile kitchen, giving you the unique opportunity to build culture, establish standards, and shape the food identity from day one. As the program grows, you will transition into a brand‑new, purpose‑built kitchen, where you’ll have the space, tools, and creative freedom to elevate the experience even further. We are obsessed with scratch cooking, local products, and being best in class. We’re seeking a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration — someone who can inspire excellence, build a culture of creativity, and elevate workplace dining into something extraordinary.

Requirements

A strong culinary identity rooted in technique, seasonality, and a passion for scratch cooking that sets the tone for the entire program.
Deep experience leading high‑performance kitchens, with the ability to mentor cooks, build confidence, and cultivate a culture of pride and craftsmanship.
A creative mindset fueled by curiosity — someone who thrives on R&D, flavor exploration, and pushing menus forward with intention and purpose.
Operational discipline and an eye for detail, ensuring consistency, efficiency, and excellence whether cooking in a mobile kitchen or a brand‑new build‑out.
A collaborative spirit and polished communication style, able to partner seamlessly with clients, peers, and front‑of‑house teams to deliver a cohesive hospitality experience.
A commitment to sourcing integrity, sustainability, and responsible kitchen practices that reflect modern culinary values and elevate the guest experience.
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 daily culinary operations in a state‑of‑the‑art mobile kitchen, establishing standards, workflows, and a strong food culture from day one.
Design and execute a chef‑driven, scratch‑made menu program that highlights fresh, local, and seasonal ingredients.
Build, mentor, and inspire a high‑performing culinary team focused on hospitality, creativity, and operational excellence.
Partner closely with the client to shape the culinary vision, deliver exceptional guest experiences, and adapt offerings to evolving needs.
Oversee the seamless transition from the mobile kitchen into a brand‑new, purpose‑built culinary space, ensuring readiness, efficiency, and elevated service.
Maintain rigorous standards for food quality, safety, financial stewardship, and sustainability across all culinary operations.