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Executive Chef 2
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Sodexo Your Employer of Choice Sodexo is proud to be recognized for our unwavering commitment to diversity and inclusion, being a champion in the fight against hunger, and supporting the communities in which we serve.
Texas-Dallas/Fort Worth Metroplex
Company Name
Food Service

Job Details

Unit Description

Sodexo School Servicesseeks a dynamic, experiencedExecutive Chef 2 to fill a key leadership role in establishing and maintaining an exceptionally high level of culinary standards in a school district inCedar Hill, TX.  The successful candidate will be able to make a significant impact within a short time frame.  This school district is comprised of 13 Schools with an enrollment of 8,000 students.


$2,000 Sign On Bonus


You will focus on the culinary aspects of our K-12 offering with emphasis on USDA nutrition regulations, NSLP, product quality & presentation, food cost controls, culinary staff training and driving enhancements with Farm to School initiatives and healthy dining options.  A Culinary Degree is preferred; K-12 Schools experience is a plus!


The best qualified candidate will have extensive experience in high volume food production, strong communication skills and the ability to build relationships with diverse work groups. Seeking candidates with proven financial acumen and a working knowledge of computer programs and applications.  If you are a Culinary leader with a passion for Student Nutrition and Wellness, be a part of our success!


Seeking bilingual candidates; the ability to speak Spanish will assist in managing this workforce.


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Position Summary

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.



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