Executive Chef 2 — Lead Culinary Innovation & Ops

Sodexo; Mountain View (CA); On-site; USD 78,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo in Mountain View, CA seeks a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will act as a pivotal contributor while collaborating with the broader team to deliver exceptional dining experiences.

Responsibilities include implementing streamlined systems, overseeing procurement, and building strong client partnerships. Ideal candidates have 1–3 years of management experience and ServSafe/HACCP knowledge.

Qualifications

• Proven leadership in high-volume, fast-paced kitchen environments.
• Mentoring teams and developing professionals.
• Advanced menu planning aligned to client needs.
• Strong organizational skills and proficiency with computers.
• ServSafe certification and HACCP knowledge.
• Education: associate or bachelor degree or equivalent experience.

Responsibilities

• Lead standardization of operations across the culinary team.
• Foster team development and mentorship.
• Design innovative menus for diverse client needs.
• Build strong client partnerships to elevate dining.
• Oversee procurement and cost-effective sourcing.
• Drive continuous improvement and culinary strategy.

Skills

Culinary expertise

Leadership

Menu planning

Organization

Problem-solving

ServSafe & HACCP

Education

Associate/Bachelor's degree or equivalent

Tools

Computer systems

Job description

Sodexo in Mountain View, CA seeks a culinary leader to standardize operations, mentor teams, and craft innovative menus for diverse client needs. You will act as a pivotal contributor while collaborating with the broader team to deliver exceptional dining experiences.

Responsibilities include implementing streamlined systems, overseeing procurement, and building strong client partnerships. Ideal candidates have 1–3 years of management experience and ServSafe/HACCP knowledge.