Commissary Executive Chef | High-Volume Culinary Leader

Sodexo Group; Washington (District of Columbia); Hybride; USD 89 000 - 116 000; Plein temps

Avantages offerts par ce poste

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off & Holidays

Tuition Reimbursement

Résumé du poste

Sodexo Corporate Services seeks a Commissary Executive Chef in Washington, DC to lead high-volume production and culinary operations for a premier corporate dining program.

Take on a leadership role managing people, setting direction, and deploying resources, with accountability for performance and development. Drive standardization, client-focused menus, and continuous improvement across your area.

Qualifications

• Education: Associate’s degree or Bachelor’s degree or equivalent experience.
• 1–3 years management experience in culinary operations.
• 1–3 years related experience in high-volume corporate dining.

Responsabilités

• Lead commissary operations and culinary production.
• Standardize operations and drive continuous improvement.
• Design menus that meet client needs and nutritional standards.
• Inspire and develop teams to deliver outstanding dining experiences.

Connaissances

Culinary leadership

High-volume kitchens

Menu planning

Team mentoring

HACCP expertise

ServSafe

Formation

Associate degree

Bachelor's degree

Outils

Inventory systems

Description du poste

Sodexo Corporate Services seeks a Commissary Executive Chef in Washington, DC to lead high-volume production and culinary operations for a premier corporate dining program.

Take on a leadership role managing people, setting direction, and deploying resources, with accountability for performance and development. Drive standardization, client-focused menus, and continuous improvement across your area.