Executive Sous Chef

Sodexo•DeKalb, IL

1d•$56,270 - $72,820•Onsite

About The Position

The Executive Sous Chef supports culinary operations for a high‑profile corporate client in DeKalb, IL, delivering a refined, brand‑aligned dining experience. Reporting directly to the Executive Chef, this role helps oversee daily production, ensures flawless menu execution, and maintains the client’s unique culinary identity across all service periods. The Executive Sous Chef plays a critical role in upholding quality, consistency, and presentation standards while supporting BOH operations, food safety compliance, inventory management, and cost control. This position provides hands‑on kitchen leadership, mentors culinary staff, and drives a culture of excellence in a fast‑paced, hospitality‑driven corporate dining environment. As a visible leader within the culinary team, the Executive Sous Chef collaborates closely with front‑of‑house partners, anticipates operational needs, and contributes to elevating the workplace dining experience through thoughtful execution, strong teamwork, and brand‑aligned service.

Requirements

Proven ability to lead kitchen teams with confidence, professionalism, and a commitment to excellence in a fast‑paced corporate dining setting.
Strong background in large‑scale production, menu execution, and maintaining consistency across all service periods.
Deep understanding of refined culinary standards, plating expectations, and brand‑aligned presentation.
Solid knowledge of food safety, sanitation, HACCP, and audit readiness, with a track record of maintaining compliant BOH operations.
Experience supporting inventory control, waste reduction, ordering accuracy, and cost‑management practices.
Ability to partner effectively with FOH teams, culinary leadership, and client stakeholders to deliver a seamless, elevated dining experience.
Associate's Degree or equivalent experience
2 years Minimum 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

Lead day‑to‑day kitchen operations, ensuring precise, consistent, and timely execution across all service periods.
Maintain the client’s culinary identity through exceptional quality, presentation, and flavor consistency.
Mentor cooks and kitchen teams, providing hands‑on training, coaching, and performance support.
Drive food safety, sanitation, audit readiness, and adherence to all regulatory and corporate standards.
Support ordering, inventory control, waste reduction, and cost‑management practices to maintain operational efficiency.
Partner with FOH leaders on service flow, events, and communication to deliver a seamless, elevated workplace dining experience.