Executive Chef 4

20h20 hours ago

Sodexo

Burlingame, US · Full-time · $95,000 – $130,000

About this role

This role goes far beyond overseeing operations — it is about shaping experiences, inspiring teams, and building partnerships that redefine what corporate food service can be. As Executive Chef 4, you will be the culinary heartbeat of the district, responsible for redefining the workplace experience through bespoke menu engineering, sustainable sourcing, and guest-centric service.

Your day-to-day will involve driving culinary innovation across a diverse portfolio of high-end corporate dining locations. You will oversee the development of trend-forward menus and bespoke dining experiences, while also managing food costs and rigorous safety compliance to ensure flawless execution.

You will lead, train, and inspire back-of-house teams and sous chefs, fostering a cohesive culture of culinary excellence across the district. At the core of this work is an unwavering commitment to food safety, where upholding the highest standards of sanitation ensures every guest can enjoy every meal with absolute confidence.

This is your opportunity to make a lasting mark on the plate and in the district, transforming workplace dining and developing the next generation of culinary leaders. You will have the platform to strengthen client partnerships and elevate the culinary identity of a service-driven kitchen culture.

Requirements

Proven culinary leadership experience in high-end corporate dining or equivalent premium food service environments
Expertise in menu engineering, sustainable sourcing, and guest-centric service design
Strong fiscal management skills, including food and labor cost control and waste reduction
In-depth knowledge of food safety, HACCP compliance, and sanitation standards
Ability to inspire, train, and mentor kitchen teams to foster a culture of culinary excellence
Experience collaborating with corporate clients and general managers to align culinary programs with client visions

Responsibilities

Drive culinary innovation by developing high-end, trend-forward menus and bespoke dining experiences across the corporate portfolio
Mentor and inspire back-of-house teams and sous chefs, fostering a cohesive culture of culinary excellence across the district
Manage district-wide profitability through strategic menu engineering, waste reduction, and meticulous food and labor cost management
Uphold rigorous food safety and HACCP compliance, enforcing meticulous cleanliness and daily adherence to regulatory health and safety standards
Strengthen client partnerships by collaborating closely with corporate clients and general managers to align culinary programs with workplace culture goals
Execute high-end hospitality by spearheading premium catering execution and VIP special events with exceptional quality and presentation