Executive Chef 1

About the role

The Executive Sous Chef supports culinary operations for a high-profile corporate client in Springfield, Nebraska, delivering a refined, brand-aligned dining experience. Reporting directly to the Executive Chef, this role oversees daily production, ensures flawless menu execution, and maintains the client’s unique culinary identity across all service periods.

Responsibilities

• Oversight of daily production
• Upholding culinary standards
• Leading and developing culinary staff
• Ensuring safety and compliance
• Managing inventory and costs
• Collaborating across teams

Requirements

• Minimum Education Requirement: Associate's Degree or equivalent experience
• Minimum Management Experience: 2 Years
• Minimum Functional Experience: 1 year work experience in food or culinary services

Qualifications

• Culinary Leadership
• High-Level Production Skills
• Quality & Presentation Focus
• Food Safety Expertise
• Operational & Cost Awareness
• Collaborative Mindset

Skills

• Proven ability to lead kitchen teams
• Strong background in large-scale production
• Understanding of refined culinary standards
• Solid knowledge of food safety, sanitation, HACCP, and audit readiness
• Experience supporting inventory control, waste reduction, ordering accuracy, and cost-management practices
• Ability to partner effectively with FOH teams, culinary leadership, and client stakeholders

Benefits

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

Pay

Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training.

Schedule

Details on schedule are not specified.

Benefits

Details on benefits are not specified.

Skills

• Proven ability to lead kitchen teams
• Strong background in large-scale production
• Understanding of refined culinary standards
• Solid knowledge of food safety, sanitation, HACCP, and audit readiness
• Experience supporting inventory control, waste reduction, ordering accuracy, and cost-management practices
• Ability to partner effectively with FOH teams, culinary leadership, and client stakeholders