Executive Chef 4
About The Position
The Good Eating Company (GEC), a premium hospitality division of Sodexo, is seeking an accomplished Executive Chef to lead the culinary vision for a flagship workplace hospitality program in New York City. This role is ideal for a chef who brings both creative ambition and operational discipline — someone who understands that exceptional food is a strategic differentiator and a daily expression of culture. As the culinary leader on site, you will shape a modern, chef‑driven program that blends innovation, seasonality, and elevated execution. You’ll oversee a model in which core production is executed in a Sodexo commissary kitchen, with your on‑site team finishing, plating, and presenting dishes to the highest standard. This is an opportunity to build a hospitality experience that feels personal, intentional, and unmistakably premium. This role calls for a chef who can define a compelling culinary identity, elevate daily execution, and lead a hospitality program that sets a new benchmark for workplace dining. You’ll bring creativity, precision, and a modern food point of view to a commissary‑to‑site model designed for excellence at scale. For a leader who thrives in high‑expectation environments and blends vision with craft, this is a career‑defining opportunity.
Requirements
- Hands‑on culinary expertise with strong cooking skills and a passion for fresh, modern, trend‑forward food
- A hospitality‑driven mindset rooted in genuine care for food, service, and creating memorable guest experiences
- Leadership and communication strength with the ability to motivate teams, set clear expectations, and uphold elevated standards
- Operational excellence including production management, inventory control, ordering, and cost stewardship
- A client‑focused approach with confidence interacting with partners, responding to needs, and building strong working relationships
- Proven management capability with experience running a business, leading teams, and delivering consistent, high‑quality results
- Minimum Education Requirement - Bachelor’s Degree or equivalent experience
- Minimum Management Experience - 5 years
- Minimum Functional Experience - 3 years
Responsibilities
- Lead all culinary operations including café service, catering, pantry, and workplace hospitality experiences
- Guide commissary‑to‑site execution by ensuring food produced in a Sodexo commissary kitchen is finished, plated, and served on‑site at the highest standard
- Develop innovative, seasonal menus that reflect a chef‑driven point of view and align with client culture and expectations
- Drive exceptional food quality through elevated presentation, consistency, and daily execution standards
- Lead, mentor, and develop culinary teams while fostering a strong, positive kitchen culture
- Partner cross‑functionally with hospitality and operations leadership to deliver seamless daily service and special events
- Manage food cost and operational excellence including labor, ordering, inventory, food safety, and financial performance
Benefits
- 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
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What This Job Offers
Job Type
Full-time
Career Level
Executive
