Executive Chef 4

Sodexo; Hempfield Township (Westmoreland County); On-site; USD 103,000 - 134,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care

401(k) Plan with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo Live! seeks an Executive Chef 4 for an exclusive, ultra-premium lounge at John F. Kennedy Airport. You will lead culinary operations, mentor teams, and shape menus across a high-profile environment.

Responsibilities include menu planning, plate costing, inventory control, and upholding the highest food-safety standards while delivering exceptional guest experiences in a multi-location setting.

Qualifications

• Bachelor's degree or equivalent experience.
• 5 years management experience.
• 3 years related experience.

Responsibilities

• Lead culinary operations at scale across high-volume accounts.
• Coach and develop top-tier talent, elevating standards.
• Menu creation, plate costing, inventory control, and production planning.
• Mentor on food safety, HACCP, and best practices across locations.
• Recruit and develop culinary staff across multiple sites.

Skills

Culinary leadership

Menu planning

Plate costing

Recipe development

Culinary systems

Food safety

Team leadership

Operations management

Education

Bachelor’s degree or equivalent experience

Tools

FMS software

Job description

Sodexo Live! is seeking an Executive Chef 4 for an exclusive and ultra-premium lounge at John F. Kennedy Airport. Join our team of experience-makers and food fanatics dedicated to creating memorable experiences! Bilingual in Korean strongly preferred.

Venues and events create exceptional moments and lasting memories. Sodexo Live! delivers hospitality services at airports, stadiums, arenas, convention centers, zoos, museums, and more—helping create unforgettable experiences for guests.

About the job

Step into a high-impact culinary leadership role where your expertise will shape operations across large or multi-unit environments. You'll drive innovation in menu creation, coach and develop top-tier talent, and elevate standards through hands-on training and strategic support.

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:

$103445 per year - $133870 per year

What’s in it for you

• Lead culinary operations at scale, supporting diverse teams across complex, high- volume accounts.

• Bring creativity to life through hands-on recipe development, menu planning, and culinary production.

• Strengthen operational performance through plate costing, inventory control, and expert use of culinary management systems.

• Serve as a mentor and trainer, advancing food safety, FMS best practices, and culinary standards.

• Play a key role in recruiting and developing strong culinary talent across multiple locations.

• Use your systems knowledge to streamline workflows and boost efficiency.

• Represent the brand with confidence in client-facing presentations, new program launches, and retention efforts.

What you’ll bring

• Extensive culinary management experience in high-volume or multi-unit operations, with a proven ability to lead complex teams and deliver consistent results.

• Deep expertise in menu planning, plate costing, and recipe development, with a sharp eye for culinary trends and innovation.

• Technical skills and proficiency in culinary systems (e.g., FMS), along with exceptional organization and attention to detail.

• Demonstrated ability to create processes, drive efficiency, and solve problems independently.

• ServSafe certification and working knowledge of HACCP, with a commitment to upholding the highest food safety standards.

Requirements

• Education Requirement: Bachelor’s degree or equivalent experience

• Management Experience: 5 years

• Related Experience: 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

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

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.