Executive Chef 2

Sodexo•DeKalb, IL

1d•$70,975 - $91,850•Onsite

About The Position

The Executive Chef 2 leads culinary operations for a high‑profile Corporate Services account in DeKalb, IL, delivering a refined, brand‑aligned dining experience under Sodexo’s White Label service model. This role oversees all aspects of culinary production, menu innovation, and kitchen leadership while ensuring that food quality, presentation, and service reflect the client’s brand identity rather than Sodexo’s visible presence. The Executive Chef 2 manages a multi‑outlet corporate dining program, directs BOH teams, and partners closely with FOH leadership to create a seamless, hospitality‑driven workplace dining experience. Responsibilities include cost control, purchasing, food safety compliance, and developing a strong culinary team capable of supporting a fast‑paced, high‑expectation environment. As a key on‑site leader, the Executive Chef collaborates with the client, anticipates needs, and elevates the overall dining program through thoughtful, chef‑driven execution grounded in culinary leadership, operational excellence, and White Label service execution.

Requirements

Advanced Culinary Mastery with strong skills in scratch cooking, menu design, and high‑volume production.
Corporate Dining Expertise and the ability to deliver elevated, brand‑aligned food experiences in a workplace environment.
Leadership & Team Development with a proven track record of coaching, mentoring, and growing culinary teams.
Operational & Financial Strength including cost control, purchasing strategy, labor management, and forecasting.
Food Safety & Compliance Excellence with deep knowledge of HACCP, sanitation standards, and regulatory requirements.
White Label Service Mindset with the professionalism and discretion required to represent the client’s brand seamlessly.
Associate's Degree or equivalent experience.
Minimum 2 years of management experience.
Minimum 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversees all aspects of culinary production, menu innovation, and kitchen leadership.
Ensures food quality, presentation, and service reflect the client’s brand identity.
Manages a multi‑outlet corporate dining program.
Directs BOH teams.
Partners closely with FOH leadership to create a seamless, hospitality‑driven workplace dining experience.
Manages cost control, purchasing, and food safety compliance.
Develops a strong culinary team.
Collaborates with the client and anticipates needs.
Elevates the overall dining program through thoughtful, chef‑driven execution.