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Executive Chef 2
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Company Name
Food Service

Job Details

Unit Description

Executive Chef 2 opportunity available within Corporate Services in Mclean, VA. The Executive Chef will oversee our corporate cafe and catering at this high profile account, managing a staff of 8 employees. This is a hands-on, working chef position. The Executive Chef will work side by side with his/her team to ensure food quality and develop the team. We are working to build our catering business at this account. The ability to bring innovation and creativity to our catering offerings will be key. The Executive Chef will also help plan and open our new cafe for this client in the next 8 months to 1 year. Experience with new openings and building menus from scratch is strongly preferred. Other responsibilities include menu planning, ordering, inventory, managing costs, and ensuring HACCP compliance. The Executive Chef will interact with our customers and clients on a daily basis. Excellent customer service and client relations skills are a must!!! 


The ideal candidate will have exceptional communication skills, an eye for high end restaurant quality food, and a high level of organization. Computer skills and basic accounting skills are required. Work schedule is Monday through Friday from 5:30am to 3:30pm with the flexibility to work the occasional evening event.






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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