Executive Chef

Role Overview: Executive Chef – Central Kitchen OperationsLead. Create. Inspire.We’re searching for a visionary Executive Chef to take the helm of our central kitchen operations. This is more than a job — it’s an opportunity to shape the future of workplace dining and catering events with bold flavors, innovative techniques, and uncompromising standards.About UsAt The Pass Sodexo Culinary Centers, we are committed to providing our internal and external customers with a restaurant-quality dining experience. Every meal reflects our dedication to exceptional quality, service, and consistency. We specialize in fresh, seasonal, and chef-crafted menus that elevate workplace dining and catering events. Qualifications Proven ability to manage teams and deliver consistent results.Excellent organizational and communication skills.Passion for sustainability, seasonality, and culinary innovation.  What You'll Do:  Lead and manage all aspects of commissary kitchen operations, including production planning, inventory, staffing, and quality control.Develop and execute seasonal menus.Ensure compliance with food safety regulations and company standards.Collaborate with procurement and logistics teams to optimize ingredient sourcing and delivery schedules.Mentor and train kitchen staff, fostering a culture of excellence and continuous improvement.Innovate and adapt recipes for scalable production without compromising quality.Utilize Lean Manufacturing principles to streamline processes, reduce waste, and maximize operational efficiency   What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring: Culinary Excellence: A deep understanding of flavor, seasonality, and scalable recipe development. You bring creativity and consistency to every dish.Operational Leadership: Experience managing commissary or central kitchen operations with a focus on efficiency, quality, and team development.Culture and Team Development: A leadership style that inspires, mentors, and builds strong culinary teams aligned with our values of hospitality, integrity, and innovation. Who We Are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements: Minimum Education Requirement - Associate's Degree or equivalent experienceMinimum Management Experience - 2 yearsMinimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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