Job Description

Executive Chef 3

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.

What You'll Do

• 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

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

• 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

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 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.

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