Executive Chef 3

Sodexo Careers•San Francisco, CA

2d•Onsite

About The Position

We are seeking an Executive Chef with deep expertise in authentic Asian cuisine to lead culinary execution for a high‑profile corporate dining program in the Bay Area. This role is essential to meeting the expectations of a diverse, food‑forward client community that values cultural relevance, culinary integrity, and innovation. Asian cuisine is one of the most in‑demand categories among the employees we serve. To deliver on these expectations, we need a chef with the technical mastery, cultural understanding, and creative range required to execute Asian‑inspired menus with authenticity and consistency.

Requirements

Deep mastery of regional Asian culinary traditions, techniques, ingredients, and cultural context.
Proven success leading scratch‑made operations in corporate dining, hospitality, or multi‑unit environments.
Skilled in wok cookery, broths, noodles, rice cookery, fermentation, grilling, and sauce development.
Ability to innovate while maintaining authenticity, consistency, and operational excellence.
Strong coaching presence with the ability to elevate culinary talent and build executional strength.
Understanding of Bay Area food culture and the ability to design menus that resonate with diverse, global audiences.
Bachelor’s Degree or equivalent experience
3 years Minimum Management Experience
3 years Minimum Functional Experience - work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead Authentic Asian Culinary Execution — Develop and deliver culturally grounded, scratch‑made menus across multiple regional Asian cuisines.
Drive Menu Innovation — Create thoughtful, modern, and differentiated offerings that elevate program quality and guest satisfaction.
Strengthen Program Performance — Boost participation, reduce reliance on external vendors, and enhance the financial health of the account.
Elevate Culinary Standards — Ensure consistency, flavor integrity, and high‑quality execution across all service lines.
Develop and Mentor Teams — Train cooks in authentic Asian techniques, recipe development, and execution standards to upskill the broader team.
Support Client Satisfaction — Deliver culturally relevant menus that align with Bay Area employee preferences and strengthen long‑term client relationships.