Executive Chef 3

Sodexo•New York, NY

23h

About The Position

As Executive Chef, you will oversee all aspects of the café’s culinary operations, including menu development, culinary execution, team leadership, and guest satisfaction. You’ll champion seasonal, scratch‑made cooking, elevate workplace dining with a modern, ingredient‑driven approach, and set the tone for quality, hospitality, and innovation across the operation. Your leadership will shape the culture of the kitchen — fostering pride, craftsmanship, and a shared commitment to delivering an exceptional guest experience.

Requirements

A strong culinary point of view rooted in fresh, seasonal, scratch cooking and modern workplace dining.
Proven leadership experience guiding and developing culinary teams in a fast‑paced, guest‑focused environment.
Solid operational and financial acumen, including food and labor cost management, forecasting, and production planning.
Exceptional communication and client‑facing skills, with the ability to build trust and deliver a polished, hospitality‑driven experience.
A passion for innovation, creativity, and elevating the everyday through thoughtful food and memorable service moments.
A collaborative, solutions‑oriented mindset that thrives in a high‑visibility role and contributes to a positive, engaged kitchen culture.
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 the café, driving exceptional food quality, presentation, and consistency across every service.
Create seasonal, scratch‑made menus that reflect modern culinary trends and the Good Eating Company’s commitment to thoughtful, ingredient‑driven food.
Mentor, inspire, and develop your culinary team, fostering a culture of craftsmanship, hospitality, and continuous improvement.
Partner closely with the General Manager and client stakeholders to ensure alignment, satisfaction, and a seamless guest experience.
Oversee ordering, inventory, production planning, and cost management to support operational and financial goals.
Champion safety, sanitation, and compliance standards, ensuring a well‑run, professional, and welcoming kitchen environment.