Executive Chef 3
About The Position
Sodexo is seeking an experienced Executive Chef 3 to lead culinary operations for a busy healthcare account in the New York City region. This role will provide culinary leadership across patient dining and retail food service operations while ensuring the highest standards of food quality, safety, and service. The Executive Chef 3 will report directly to the Client Executive and play a key role in driving culinary excellence, operational performance, and patient satisfaction. This leader will oversee kitchen operations, support patient feeding programs, and ensure strict compliance with food safety standards. This position is ideal for a hands-on culinary leader who thrives in a high-volume, unionized healthcare environment and is passionate about developing teams and delivering exceptional dining experiences. If you’re a dynamic culinary leader ready to make an impact in healthcare food service, we encourage you to apply.
Requirements
- Strong culinary leadership and organizational skills in high-volume environments
- Experience managing in a unionized workforce
- Proven experience in menu development and modern culinary trends
- Knowledge of inventory management, food purchasing, and cost control
- Excellent client relationship and customer interaction skills
- Strong computer skills and attention to detail
- Ability to implement processes, improve efficiencies, and solve problems independently
- NYC Food Protection Certificate required
- Strong working knowledge of HACCP and food safety standards
- Minimum Education Requirement - Bachelor’s Degree or equivalent experience
- Minimum Management Experience - 3 years
- Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Responsibilities
- Provide culinary leadership and oversight of daily kitchen operations
- Implement and standardize culinary systems, processes, and procedures
- Manage, mentor, and develop frontline culinary staff
- Oversee inventory management, procurement, and food purchasing
- Ensure effective food and labor cost controls
- Develop menus aligned with client needs, patient requirements, and culinary trends
- Drive patient satisfaction and food quality standards
- Introduce innovative culinary ideas and programming
- Build strong working relationships with clients and healthcare leadership
Benefits
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
- More extensive information is provided to new employees upon hire.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
