Executive Chef 2

Sodexo; Arlington (VA); On-site; USD 78,000 - 100,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) with matching contributions

Paid time off and holidays

Career growth opportunities andtuition

Job summary

Sodexo in Arlington, VA seeks an Executive Chef 2 to lead culinary excellence across café, catering and conference dining in a dynamic corporate setting. You’ll guide menu innovation, guest experiences, and high-quality production while mentoring a 7-person team in a union environment.

In this hands-on leadership role you’ll standardize operations, manage costs, and build strong client relationships to elevate dining programs and events. Strong people skills and strategic vision are essential.

Qualifications

• Extensive culinary expertise in high-volume, fast-paced environments.
• Proven leadership and people development experience.
• Advanced menu planning aligned with client needs.
• Strong organizational skills and proficiency with culinary systems.
• Problem-solving skills to improve productivity and consistency.
• ServSafe certification and HACCP knowledge.

Responsibilities

• Lead and standardize culinary operations across cafe, catering and conference dining.
• Mentor a team including 1 manager and 6 union employees; manage performance.
• Oversee catering, inventory, and food and labor costs.
• Build client relationships and ensure exceptional events.
• Drive culinary strategy and continuous improvements.

Skills

Culinary leadership

High-volume kitchen

Menu planning

Team mentoring

Food cost control

ServSafe & HACCP

Education

Associate or Bachelor's degree in Culinary Arts or related field

Job description

Lead culinary excellence as Executive Chef 2 in Arlington, VA! Guide café, catering, and conference dining operations, creating innovative menus, memorable guest experiences, and high-quality food production in a dynamic corporate setting.

Manage and mentor a team of 1 manager and 6 union employees while overseeing catering, inventory, and food and labor costs. Enjoy a hands‑on leadership role while building strong client relationships and delivering exceptional events.

About the job

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.

Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

Pay Range: $77605 per year - $100430 per year

What’s in it for you

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.

• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.

• Oversee procurement and purchasing to ensure top-quality ingredients and cost- effective sourcing.

• Design menus that balance creativity with client preferences and nutritional standards.

• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.

• Cultivate meaningful relationships with clients through exceptional service and collaboration.

• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

What you’ll bring

• Extensive culinary expertise with a proven track record in high-volume, fast‑paced kitchen environments.

• Leadership and management skills, with experience mentoring teams and driving professional development.

• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.

• Highly organized and detail‑oriented, with proficiency in computer systems to streamline operations and enhance efficiency.

• Demonstrated problem‑solving skills and the ability to implement processes independently that improve productivity and consistency.

• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.

Requirements

• Education Requirement: Associate’s degree or Bachelor’s degree or equivalent experience

• Management Experience: 1-3 years

• Related Experience: 1-3 years

What we offer

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. 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

More extensive information is provided to new employees upon hire.

Who we are

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law.