Executive Chef 2

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    "industry": "CORPORATE SERVICES SEGMENT (US)",
    "datePosted": "2026-04-27T04:00:00.000Z",
    "description": "<h2>Role Overview</h2>\n<p>The <strong>Executive Chef 2</strong> is the culinary leader responsible for delivering exceptional food quality, menu innovation, and operational excellence within a <strong>Corporate Services dining environment</strong>. This role oversees all culinary operations for a professional, business‑focused client, ensuring a high‑end, hospitality‑driven experience that aligns with Sodexo standards and client expectations. </p>\n<h2>What You'll Do</h2>\n<ul>\n <li><p>Lead daily culinary operations across café service, catering, and executive dining in a corporate environment.</p></li>\n <li><p>Develop and execute creative, modern menus tailored to a professional clientele.</p></li>\n <li><p>Train, mentor, and supervise kitchen staff to ensure consistent, high‑quality culinary execution.</p></li>\n <li><p>Manage food cost, inventory, purchasing, and waste control to support financial targets.</p></li>\n <li><p>Ensure full compliance with food safety, sanitation standards, and regulatory requirements.</p></li>\n <li><p>Partner with the General Manager and client teams to support events, VIP functions, and service enhancements.</p></li>\n</ul>\n<h2>What We Offer</h2>\n<p>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:</p>\n<p> </p>\n<ul>\n <li>Medical, Dental, Vision Care and Wellness Programs</li>\n <li>401(k) Plan with Matching Contributions</li>\n <li>Paid Time Off and Company Holidays</li>\n <li>Career Growth Opportunities and Tuition Reimbursement</li>\n</ul>\n<p>More extensive information is provided to new employees upon hire.</p>\n<h2>What You Bring</h2>\n<ul>\n <li><p>Strong culinary leadership experience in corporate dining, hospitality, or high‑volume foodservice environments.</p></li>\n <li><p>Proven ability to lead, train, and inspire kitchen teams while maintaining high standards of food quality and presentation.</p></li>\n <li><p>Solid knowledge of food safety, sanitation practices, and regulatory compliance.</p></li>\n <li><p>Experience with menu development, cost control, inventory management, and purchasing.</p></li>\n <li><p>Creativity, professionalism, and a passion for delivering elevated, modern cuisine to a corporate clientele.</p></li>\n <li><p>Strong communication and collaboration skills, with the ability to partner effectively with clients, managers, and frontline staff.</p></li>\n</ul>\n<h2>Who We Are</h2>\n<p>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.</p>\n<p> </p>\n<p>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.</p>\n<h2>Qualifications & Requirements</h2>\n<p>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.</p>",
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