Executive Chef 4

Sodexo•Seattle, WA

1d•$103,445 - $133,870•Onsite

About The Position

Sodexo is seeking an Executive Chef 4 who’s ready to elevate workplace dining across a diverse portfolio of client locations. This role goes far beyond overseeing operations — it’s about shaping experiences, inspiring teams, and building partnerships that redefine what corporate food service can be. As our Executive Chef 4, you will be the culinary heartbeat of the district, responsible for redefining the workplace experience through bespoke menu engineering, sustainable sourcing, and guest-centric service. Far from standard corporate dining, this portfolio relies on cutting-edge food trends, flawless execution, and rigorous operational standards. In this leadership role, you will inspire and mentor kitchen teams, drive culinary excellence, and manage food costs and safety compliance, ensuring we deliver best-in-class dining experiences every single day. This is your opportunity to lead, mentor, and inspire culinary teams who are passionate about great food, impeccable service, and memorable experiences. As Executive Chef 4, you’ll have the platform to elevate our culinary identity and transform workplace dining—driving menu innovation, strengthening client relationships through exceptional hospitality, and developing the next generation of culinary leaders. If you’re energized by culinary leadership, a service-driven kitchen culture, and the chance to shape the future of corporate food service, this role gives you the space to make a lasting mark on the plate and in the district.

Requirements

Extensive background as an Executive Chef managing high-volume kitchens or a complex, corporate dining portfolio preferred.
Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of modern workplace food trends.
A solid track record of controlling BOH budgets, managing food and labor costs, and maximizing district-wide profitability.
Exceptional ability to recruit, develop, and retain diverse culinary talent while driving team accountability and morale.
Proven capacity to build trust with corporate clients, navigate diverse workplace environments, and communicate culinary visions effectively.
Deep knowledge of professional food safety standards, inventory management systems, and back-of-house operational metrics.
Bachelor’s Degree or equivalent experience
5 years minimum management experience
3 years minimum functional experience

Responsibilities

Oversee culinary operations, developing high-end, trend-forward menus and bespoke dining experiences across the corporate portfolio.
Lead, train, and inspire back-of-house teams and sous chefs, fostering a cohesive culture of culinary excellence across the district.
Drive district-wide profitability through strategic menu engineering, waste reduction, and meticulous food and labor cost management.
Enforce rigorous food safety, sanitation, and HACCP compliance protocols across all client locations to ensure flawless operational execution.
Collaborate closely with corporate clients and general managers to align culinary programs with client visions and workplace culture goals.
Spearhead premium catering execution and VIP special events, ensuring exceptional quality and presentation on every plate.