Executive Chef 1

Sodexo•New York, NY

1d•$61,710 - $79,860•Onsite

About The Position

The Executive Chef 1 leads culinary operations for a high‑profile corporate client in Hudson Yards, delivering a refined, brand‑aligned experience under Sodexo’s White Label service model. This role oversees daily culinary production, menu execution, and kitchen leadership while ensuring all food and service standards reflect the client’s identity rather than Sodexo’s visible branding. The Executive Chef drives culinary excellence through innovative menu development, strong partnership with front‑of‑house leadership, and a deep commitment to quality, consistency, and presentation. Responsibilities include managing BOH operations, maintaining food safety and compliance, controlling costs, and developing a high‑performing culinary team capable of supporting a fast‑paced, hospitality‑driven corporate dining environment. As a key leader on‑site, the Executive Chef collaborates closely with the client, anticipates needs, and elevates the workplace dining experience through thoughtful, chef‑driven execution grounded in culinary leadership, operational excellence, and brand‑aligned service.

Requirements

Culinary Leadership with a strong foundation in scratch cooking, menu development, and high‑quality production.
Corporate Dining Experience and the ability to operate within a fast‑paced, client‑facing workplace environment.
White Label Service Mindset with the discretion and professionalism required to represent the client’s brand rather than Sodexo’s.
Team Development Skills to coach, mentor, and elevate a diverse culinary staff.
Operational & Financial Acumen including food cost control, labor management, purchasing, and forecasting.
Food Safety Expertise with a strong command of HACCP, sanitation standards, and regulatory compliance.
Associate's Degree or equivalent experience
2 years minimum management experience
1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead Culinary Operations by overseeing daily production, execution, and quality across all corporate dining outlets.
Develop Innovative Menus that align with the client’s brand identity while delivering fresh, seasonal, and high‑impact culinary experiences.
Manage BOH Teams through coaching, training, and performance development to maintain a high‑performing culinary staff.
Ensure Food Safety & Compliance by upholding HACCP standards, sanitation protocols, and all regulatory requirements.
Control Food & Labor Costs through smart purchasing, inventory management, forecasting, and operational efficiency.
Partner With FOH & Client