Executive Chef 3

Sodexo•Roxbury, MA

About The Position

Sodexo is seeking an Executive Chef who brings creativity, leadership, and a passion for exceptional food to a high‑profile corporate dining account. We’re looking for a culinary professional who thrives in an environment where thoughtfully crafted, high‑quality food is at the center of the guest experience. This role is ideal for a chef who values hospitality, innovation, and the opportunity to shape a modern corporate dining program that feels vibrant, relevant, and deeply connected to the people it serves. The Executive Chef will oversee all culinary operations for a premier corporate dining account. This leader will drive menu innovation, elevate the guest experience, and cultivate a culture of creativity, sustainability, and culinary excellence. With a strong focus on quality and presentation, the Executive Chef will guide the culinary team, champion operational standards, and ensure every dish reflects Sodexo’s commitment to exceptional dining as this client is part of a Global Strategic Account.

Requirements

Proven experience as an Executive Chef or culinary leader in corporate dining, hospitality culinary environment.
Strong culinary skills with a passion for crafting high‑quality, thoughtfully prepared food.
Leadership abilities that inspire teams, build culture, and support professional growth and development.
Solid understanding of food safety, HACCP, and operational best practices.
Financial acumen, including food cost management, purchasing, and inventory control.
Excellent communication and collaboration skills, with the ability to partner effectively with clients, stakeholders, and cross‑functional teams.
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

Lead all culinary operations, ensuring exceptional food quality, presentation, and consistency across the dining program.
Drive culinary innovation that reflects current food trends, guest preferences, and Sodexo standards.
Mentor, train, and inspire the culinary team, fostering a culture of creativity, accountability, and continuous improvement.
Oversee food safety, sanitation, and regulatory compliance, ensuring a safe and professional kitchen environment.
Manage food cost, inventory, purchasing, and production planning to support financial goals and operational efficiency.
Partner closely with clients and internal teams to deliver a seamless, hospitality‑driven dining experience.