Executive Chef II: Lead High-Volume Menus & Team

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

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.