Executive Chef 2

Sodexo•Camden, ME

About The Position

Executive Chef – Corporate Dining (Southern New Jersey: Camden to Cherry Hill) Sodexo Corporate Services is seeking a dynamic, hands-on Executive Chef to lead culinary operations across multiple corporate café locations in the Southern New Jersey area. If you’re passionate about fresh, creative food and love the rhythm of Monday–Friday, daytime-only service, this is the opportunity for you. What Makes This Role Attractive Daytime schedule – very rare evenings and no weekends Opportunity to lead and shape culinary vision across multiple sites Supportive team environment within a leading global organization Ability to influence menu offerings and innovation Growth potential within Sodexo’s diverse network of clients and services Incentives M-F 6am to 4pm with some evenings, no weekends What You'll Do As our Executive Chef, you will be the driving force behind our culinary program, overseeing: Menu innovation for breakfast, lunch, and catering Food production with approximately 80% hands-on involvement Ordering, inventory, and cost management (food & labor) Leadership of a talented team of 3–5 hourly culinary staff Training, coaching, and team development Ensuring excellence in safety, sanitation, and quality standards 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 Strong grasp of food and labor cost management Experience with ordering, purchasing, and inventory control Ability to analyze sales, adjust menus, and optimize production for efficiency Comfortable using culinary management systems or POS‑based reporting tools Ability to lead, coach, and motivate a team of 3–5 hourly associates Strong training skills with an emphasis on consistency and accountability Talent for building a positive, collaborative, respectful kitchen culture Clear communication skills—both verbal and written Deep understanding of HACCP, ServSafe standards, and local health codes Ability to enforce proper procedures for food handling, storage, and cleanliness Commitment to maintaining a safe, organized, and compliant work environment 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. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Requirements

Strong grasp of food and labor cost management
Experience with ordering, purchasing, and inventory control
Ability to analyze sales, adjust menus, and optimize production for efficiency
Comfortable using culinary management systems or POS‑based reporting tools
Ability to lead, coach, and motivate a team of 3–5 hourly associates
Strong training skills with an emphasis on consistency and accountability
Talent for building a positive, collaborative, respectful kitchen culture
Clear communication skills—both verbal and written
Deep understanding of HACCP, ServSafe standards, and local health codes
Ability to enforce proper procedures for food handling, storage, and cleanliness
Commitment to maintaining a safe, organized, and compliant work environment
Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.