Executive Chef 1

Sodexo Careers•Bristow, VA

About The Position

We are seeking a hands-on, Executive Sous Chef to join our culinary leadership team. This role is central to delivering a best-in-class dining experience for our client, with a focus on fresh, local ingredients, simple scratch cooking, and bulk production techniques . As Executive Sous Chef, you will partner closely with the Executive Chef to drive innovation, uphold culinary excellence, and inspire collaboration across the kitchen. This is not a back-office role—it’s a leadership position that thrives in the action of the kitchen, guiding the team through service and production with energy and precision. We are obsessed with great food, local products, and simple scratch cooking . Our vision is to be best in class , and we’re looking for a culinary leader who shares that passion. This is your chance to make an impact, inspire a team, and help shape a program that celebrates quality and creativity every day. Schedule Shift begins at noon to lead afternoon and evening operations. Days off vary , offering flexibility while ensuring coverage for the team.

Requirements

A proven culinary leader with experience in high-volume, scratch-based cooking.
Strong organizational skills and the ability to thrive in a dynamic, fast-paced environment.
Comfort with technology and computer systems to support culinary operations and team management.
A passion for innovation, collaboration, and great food .
Commitment to excellence and the drive to set new standards in hospitality.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Lead by example in daily operations, ensuring consistency and excellence in scratch cooking and large-scale production.
Champion local products and seasonal ingredients, elevating menus with creativity and authenticity.
Collaborate with the Executive Chef to design, execute, and refine culinary programs that exceed client expectations.
Mentor and develop kitchen staff , fostering a culture of teamwork, respect, and continuous improvement.
Maintain operational standards including food safety, quality control, and efficient production processes.
Utilize computer systems for menu planning, inventory management, scheduling, and communication to keep operations seamless and organized.