Senior Area Executive Chef

Role Overview

We are seeking a dynamic and experienced Commissary Executive Chef to lead high‑volume culinary production for a flagship enterprise program. This role oversees centralized culinary operations that support multiple locations, ensuring consistency, excellence, and innovation at scale. This position is a resource role that could last up to 6 months.

As the senior culinary leader for this program, you will drive strategy, menu development, production standards, and operational performance across a multi‑site footprint. You’ll be at the forefront of culinary innovation, shaping the food identity and elevating workplace dining experiences for thousands of guests.

 

What You'll Do

• Lead high‑volume production — Oversee daily commissary operations that support multiple locations with consistent, premium execution.

• Drive culinary standards — Maintain strict benchmarks for quality, consistency, food safety, portioning, and inventory control.

• Develop seasonal menus — Create innovative, seasonal catering and café offerings that elevate the enterprise food identity.

• Execute major events — Lead the culinary delivery of high‑profile events with precision, creativity, and flawless execution.

• Conduct audits — Perform culinary audits, identify gaps, and implement continuous improvement initiatives across the program.

• Build strong teams — Support staffing, training, onboarding, and development of culinary talent across all supported sites.

 

What We Offer

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:

 

• 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.

What You Bring

• High‑volume expertise — Proven experience leading large‑scale production kitchens or commissary operations.

• Multi‑site leadership — Ability to manage culinary standards and execution across multiple locations.

• Creative menu development — Strong culinary creativity with a modern, seasonal, and enterprise‑ready point of view.

• Operational discipline — Deep knowledge of food safety, inventory systems, portioning, and cost controls.

• Event execution skills — Experience delivering high‑profile catering and conference events with excellence.

• Team mentorship — Ability to train, inspire, and grow culinary teams in fast‑moving, high‑expectation environments.

 

Who We Are

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.

 

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.

Qualifications & Requirements

Minimum Education Requirement - Bachelor’s Degree or equivalent experienceMinimum Management Experience - 5 yearsMinimum Functional Experience - 3 years