Executive Chef 4

Sodexo; Neptune City (NJ); On-site; USD 95,000 - 123,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Plan with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Chef 4 to lead daily culinary operations for our food team at HMH Jersey Shore Medical Center in Neptune City, New Jersey.

The Executive Chef 4 will supervise on-site food service staff, drive menu development, plate costing, and ensure delivery of our contract with the client. This role also emphasizes mentoring talent and maintaining high safety standards across locations.

Qualifications

• Extensive culinary management experience in high‑volume or multi‑unit operations.
• Strong menu planning and plate costing skills.
• ServSafe certification and HACCP knowledge.

Responsibilities

• Lead culinary operations at scale and manage on-site food service staff.
• Drive menu development, recipe testing, and culinary production.
• Ensure adherence to the client contract and quality standards.
• Mentor and train frontline teams and uphold food safety practices.

Skills

Culinary management

Menu planning

Plate costing

Food safety (ServSafe, HACCP)

Education

Bachelor’s degree or equivalent experience

Tools

FMS

Job description

Sodexo is seeking an Executive Chef 4 to lead daily culinary operations for our food team at HMH Jersey Shore Medical Center located in Neptune City, New Jersey.

The Executive Chef 4 will provide leadership and supervision for the on-site food service staff. This position will lead a team of frontline associates to ensure the delivery of our contractual agreement with the client.

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: $94860 per year - $122760 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.