Executive Chef 3

Sodexo•New York, NY

1d•$89,250 - $115,500

About The Position

If you thrive in the energy of a busy kitchen, love developing people, and feel most at home creating food experiences that bring teams and guests together, this is an opportunity to lead with both your skill and your vision. As the Executive Chef 3, you will guide the daily culinary direction of a high‑volume operation—setting standards, inspiring cooks, and ensuring every plate reflects excellence. You’ll be the steady, connective force in the kitchen, building a strong culinary culture and helping your team grow into their full potential. You’ll bring clarity, creativity, and operational discipline to an environment that values consistency, innovation, and exceptional hospitality. This is a hands‑on leadership role. You’ll be on the line, in production, at tastings, and working side‑by‑side with your team to bring menus to life. You’ll also play a key role in onboarding and developing new culinary talent, ensuring they feel supported, trained, and aligned with the kitchen’s standards and expectations.

Requirements

Strong culinary expertise — Deep knowledge of classical and modern techniques, production systems, and kitchen workflow.
Leadership and team‑building skills — Ability to motivate, train, and elevate a diverse culinary team.
Operational and business acumen — Experience with inventory, ordering, cost management, and kitchen organization.
Clear, steady communication — Calm, direct communication that supports collaboration with FOH and leadership partners.
Sound judgment under pressure — Ability to resolve issues quickly, maintain standards, and keep service running smoothly.
Commitment to excellence — High standards for quality, consistency, professionalism, and guest experience.
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 daily kitchen operations — Oversee production, service flow, and culinary execution to ensure consistency and excellence.
Guide and develop the culinary team — Coach cooks and supervisors, build skills, and strengthen kitchen culture.
Drive menu quality and innovation — Execute seasonal menus, tastings, and standards in partnership with the Executive Chef.
Ensure food safety and compliance — Maintain HACCP, sanitation, and regulatory requirements across all stations.
Manage ordering and cost controls — Oversee inventory, vendor relationships, and purchasing to support financial targets.
Support the Executive Chef’s leadership — Execute strategic direction, uphold standards, and ensure smooth daily operations.