Executive Sous Chef

Sodexo Careers•Rahway, NJ

8d•Onsite

About The Position

Sodexo is seeking an Executive Sous Chef who brings creativity, technical precision, and a passion for exceptional food to a high-profile corporate dining account. This role is ideal for a professional who values hospitality and innovation, offering the opportunity to execute a modern corporate dining program that feels vibrant, relevant, and deeply connected to the community it serves. As a key leader in our culinary operations, the Executive Sous Chef will assist in overseeing daily production for a premier corporate dining account. This individual will drive menu execution, elevate the guest experience through meticulous presentation, and foster a culture of creativity and sustainability within the brigade. With a strong focus on operational excellence and team development, the Executive Chef 2 will champion Sodexo’s standards, ensuring every dish reflects our commitment to exceptional dining as part of a Global Strategic Account.

Requirements

Substantial experience as a Executive Sous Chef or culinary lead within a high-volume corporate dining, luxury hospitality, or premium catering environment.
Advanced culinary skills with a dedicated passion for executing high-quality, thoughtfully prepared food with consistent precision.
Demonstrated ability to lead daily kitchen brigades, foster a positive team culture, and support the professional growth and development of line staff.
Comprehensive understanding of food safety, HACCP protocols, and industry-best operational practices to maintain a "Gold Standard" kitchen.
Strong financial acumen with hands-on experience in managing food costs, waste reduction, inventory control, and daily purchasing.
Excellent interpersonal skills with the ability to partner effectively with the Executive Chef, front-of-house teams, and client stakeholders to ensure a seamless guest experience.
Associate's Degree or equivalent experience
2 years management experience
1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Directs daily kitchen operations, ensuring exceptional food quality, presentation, and consistency across all dining platforms and stations.
Supports the development and implementation of culinary trends and guest-focused menus, ensuring every dish aligns with Sodexo’s high standards for modern corporate dining.
Trains and supervises the culinary team, fostering a high-performance culture rooted in creativity, accountability, and professional growth.
Serves as the primary lead for food safety, sanitation, and regulatory compliance, maintaining a "gold standard" professional kitchen environment.
Manages day-to-day food costs, inventory, and purchasing while overseeing production planning to ensure maximum operational efficiency and fiscal health.
Collaborates across departments and with client stakeholders to ensure a seamless, high-touch hospitality experience that exceeds guest expectations.