Executive Chef — High-Volume Kitchen Leader

Sodexo; Washington (District of Columbia); On-site; USD 89,000 - 116,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care

401(k) Plan with Matching

Paid Time Off

Career Growth Opportunities

Tuition Reimbursement

Job summary

Sodexo Corporate Services in Washington, DC seeks a Commissary Executive Chef to lead high-volume culinary operations for a premier corporate dining program. You will drive standardization, menu innovation, and team development to deliver exceptional dining experiences daily.

Responsibilities include managing people, directing resources, and ensuring top-quality food while maintaining HACCP and ServSafe compliance.

Qualifications

• Experience leading high-volume commissary or corporate dining operations.
• Proven ability to develop menus that meet client needs and nutrition standards.
• Strong leadership, planning and collaboration skills.

Responsibilities

• Lead high-volume commissary operations and culinary production.
• Standardize processes and implement streamlined systems across menus and production.
• Mentor and develop kitchen staff; drive performance and professional growth.
• Ensure food safety with HACCP and ServSafe compliance.
• Collaborate with clients and procurement teams on menu design and sourcing.

Skills

Culinary leadership

Menu planning

People management

HACCP / ServSafe

Education

Associate’s degree

Bachelor’s degree

Tools

ERP systems

Microsoft Office

Job description

Sodexo Corporate Services in Washington, DC seeks a Commissary Executive Chef to lead high-volume culinary operations for a premier corporate dining program. You will drive standardization, menu innovation, and team development to deliver exceptional dining experiences daily.

Responsibilities include managing people, directing resources, and ensuring top-quality food while maintaining HACCP and ServSafe compliance.