General Manager / Chef Manager

Sodexo•Chicago, IL

About The Position

Sodexo is seeking a highly accomplished General Manager/Chef Manager to lead a dynamic, fast-paced Corporate Services account in Chicago, IL. This hands-on role requires a skilled and creative chef who will actively cook while overseeing a 5–6 day per week food service operation, including daily lunch service and high-end, innovative catering. The position demands a strong balance of culinary excellence and operational leadership, with responsibility for budgets, cost control, purchasing, inventory, and scheduling. You will drive an exceptional guest experience through quality execution, creativity, and strong client partnership. The ideal candidate brings proven success in both culinary leadership and business management, along with the ability to develop teams and adapt to evolving demands. Strong communication, financial acumen, and a passion for elevated food are essential for success in this role. Corporate Services Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace.

Requirements

Culinary degree or equivalent experience, with a strong background in hands-on food production and leadership within high-volume, quality-driven environments.
Proven ability to lead, develop, and inspire teams across both kitchen and service operations, including hiring, training, and performance management.
Demonstrated experience in high-end catering, menu development, and creative culinary execution with a focus on quality and presentation.
Strong financial and operational acumen, including budgeting, cost control, purchasing, inventory, and labor management.
In-depth knowledge of food safety, sanitation, and kitchen best practices, with a commitment to maintaining high standards.
Ability to manage multiple priorities in a fast-paced environment while delivering exceptional service and building strong client relationships.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years

Responsibilities

Provide hands-on front- and back-of-house leadership, actively cooking while ensuring operational excellence, culinary quality, and consistent service standards.
Serve as the primary point of contact for clients, vendors, and internal teams, aligning menu development and execution with client expectations.
Train, mentor, and develop a diverse team across culinary and service functions, fostering a high-performance culture.
Lead high-end, large-volume catering, including menu creation, preparation, execution, and presentation with a focus on creativity and guest satisfaction.
Champion a customer-centric culture through elevated culinary experiences, innovation, and exceptional service.
Oversee business operations, including budgeting, cost control, purchasing, inventory, and scheduling, while maintaining strong client partnerships.