Executive Chef 1

About the role

Sodexo is seeking an Executive Chef for a high-profile corporate dining account in Portland, OR. The role requires a culinary professional who values hospitality, innovation, and the opportunity to shape a modern corporate dining program.

Responsibilities

• Lead all culinary operations, ensuring exceptional food quality, presentation, and consistency across the dining program.
• Drive culinary innovation that reflects current food trends, guest preferences, and Sodexo standards.
• Mentor, train, and inspire the culinary team, fostering a culture of creativity, accountability, and continuous improvement.
• Oversee food safety, sanitation, and regulatory compliance, ensuring a safe and professional kitchen environment.
• Manage food cost, inventory, purchasing, and production planning to support financial goals and operational efficiency.
• Partner closely with clients and internal teams to deliver a seamless, hospitality-driven dining experience.

Requirements

• Proven experience as an Executive Chef or culinary leader in corporate dining, hospitality culinary environment.
• Strong culinary skills with a passion for crafting high-quality, thoughtfully prepared food.
• Leadership abilities that inspire teams, build culture, and support professional growth and development.
• Solid understanding of food safety, HACCP, and operational best practices.
• Financial acumen, including food cost management, purchasing, and inventory control.
• Excellent communication and collaboration skills, with the ability to partner effectively with clients, stakeholders, and cross-functional teams.

Qualifications

• 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 including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.