Executive Chef 4

Sodexo•New York, NY

2d•$103,445 - $133,870•Onsite

About The Position

We are seeking an accomplished Executive Chef to lead the culinary vision for a 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, elevated execution, and premium catering experiences. 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. Your work will influence daily dining, special events, executive meetings, and high‑profile catering moments that define the hospitality experience. 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 and catering. 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

Modern culinary creativity — A strong point of view rooted in seasonality, innovation, and premium hospitality.
High-volume leadership — Experience managing production, finishing, and plating workflows in fast-moving, multi-site environments.
Catering expertise — Proven ability to design and execute elevated catering programs for executive-level and large-scale events.
Operational discipline — Deep knowledge of food safety, inventory systems, cost controls, and culinary compliance.
Team development — A track record of building strong, motivated culinary teams through coaching, training, and mentorship.
Client partnership strength — Ability to collaborate with stakeholders, refine offerings, and deliver hospitality experiences that exceed expectations.
Bachelor’s Degree or equivalent experience
5 years minimum management experience
3 years minimum functional experience

Responsibilities

Lead culinary innovation — Develop new concepts, menus, and food experiences that define a modern, premium culinary identity.
Shape culinary standards — Establish and uphold benchmarks for quality, consistency, food safety, and presentation across daily dining and catering.
Oversee catering excellence — Design and execute elevated catering programs for executive meetings, special events, and high‑profile hospitality moments.
Build and mentor teams — Train, inspire, and support chefs and frontline staff, fostering a culture of creativity, growth, and accountability.
Drive operational improvements — Implement systems, workflows, and best practices that enhance efficiency and support scalable culinary operations.
Elevate workplace dining — Create food experiences that feel modern, intentional, and meaningful for our guests.