Executive Chef

3w3 weeks ago

Sodexo

Plano, US · Full-time · $95,000 – $125,000

About this role

Sodexo is seeking an Executive Chef for a high-profile new client. The Executive Chef will have total culinary responsibilities at the Café and Catering. Our ideal candidate will be innovative and driven to create memorable café experiences.

The role demands great communication and training skills in high-level catering and culinary management. It will be hands-on about 80% of the time to support all operations. Responsibilities include managing a team of 15 employees, menu planning, ordering, and inventory.

This Monday–Friday position suits a seasoned chef with strong people leadership and client partnership. The Executive Chef plays a key role in enthusiastically mentoring culinary personnel. Operational discipline ensures high standards across the account.

Compensation is fair and equitable, based on experience, skills, education, and training. Sodexo offers comprehensive benefits including medical, dental, vision, 401(k) matching, paid time off, and career growth opportunities. New employees receive more details upon hire.

Requirements

Experience in scratch cooking with ability to develop menus within a contract meeting food costs
Strong artistic culinary flair to impress and lead with new trending ideas and menus
Knowledge of current culinary trends and well-developed skills for sustainable and healthful daily menus
Ability to inspire kitchen staff as a strong trainer and mentor elevating skills to high standards
Oversee daily production ensuring quality, presentation, on-trend menus, safety, and sanitation
Great communication and training skills with people leadership and operational discipline

Responsibilities

Ensure all food always looks and tastes great and is visually appetizing when served
Demonstrate strong all-round culinary ability and craft skills in main courses, salads, sauce work, pastry and baking
Apply strong knowledge of food and authentic cuisine while recognizing contemporary trends
Use correct food terminology and cooking methods
Develop new recipes and ideas to improve food quality and catering service
Mentor and train culinary personnel enthusiastically
Manage purchasing, menu compliance, inventory, food cost analysis, and food production forecasting