Executive Chef 4

The Good Eating Company has an opening for an Executive Chef who leads culinary excellence through fresh, seasonal cooking and exceptional guest experiences. This role oversees menu innovation, kitchen operations, team development, and food quality.   The Chef fosters a warm, collaborative culture centered on craft, hospitality, and delivering memorable meals every day.

Step into a high-impact culinary leadership role where your expertise will shape operations across large or multi-unit environments. You'll drive innovation in menu creation, coach and develop top-tier talent, and elevate standards through hands-on training and strategic support. Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management. Pay Range:   $103445  -  $133870  What’s in it for you Lead culinary operations at scale, supporting diverse teams across complex, high- volume accounts. Bring creativity to life through hands-on recipe development, menu planning, and culinary production. Strengthen operational performance through plate costing, inventory control, and expert use of culinary management systems. Serve as a mentor and trainer, advancing food safety, FMS best practices, and culinary standards. Play a key role in recruiting and developing strong culinary talent across multiple locations. Use your systems knowledge to streamline workflows and boost efficiency. Represent the brand with confidence in client-facing presentations, new program launches, and retention efforts. What you’ll bring Extensive culinary management experience in high-volume or multi-unit operations, with a proven ability to lead complex teams and deliver consistent results. Deep expertise in menu planning, plate costing, and recipe development, with a sharp eye for culinary trends and innovation. Technical skills and proficiency in culinary systems (e.g., FMS), along with exceptional organization and attention to detail. Demonstrated ability to create processes, drive efficiency, and solve problems independently. ServSafe certification and working knowledge of HACCP, with a commitment to upholding the highest food safety standards.

Education Requirement: Bachelor’s degree or equivalent experience Management Experience: 5 years Related Experience: 3 years 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.

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