Executive Chef — Lead Culinary Innovation & Team Growth

Sodexo; Silver Spring (MD); On-site; USD 89,000 - 116,000; Full time

Benefits offered by this job

Medical, Dental, Vision care

401(k) with match

Paid time off & holidays

Tuition reimbursement

Job summary

Sodexo in Silver Spring, MD, seeks a culinary leader to standardize operations, develop teams, and craft innovative menus for diverse client needs. You will build partnerships that elevate dining experiences while driving culinary excellence and growth across your area.

The role emphasizes strong leadership, menu development, supplier relationships, and adherence to food safety standards in a high-volume setting. Compensation reflects experience and market rates for this leadership position.

Qualifications

• Associate’s degree or Bachelor’s degree or equivalent experience.
• 1–3 years of management experience.
• 1–3 years of related experience.

Responsibilities

• Lead implementation of streamlined culinary systems to boost consistency and ops success.
• Inspire and mentor a dedicated team, shaping future leaders and growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus balancing creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas for exciting dining experiences.
• Cultivate meaningful client relationships through exceptional service and collaboration.
• Shape culinary strategy and drive continuous improvement across your area.

Skills

Leadership

Culinary leadership

Mentoring

Menu planning

Organizational skills

Problem solving

Food safety

ServSafe

HACCP

Education

Associate/Bachelor degree or equivalent

Job description

Sodexo in Silver Spring, MD, seeks a culinary leader to standardize operations, develop teams, and craft innovative menus for diverse client needs. You will build partnerships that elevate dining experiences while driving culinary excellence and growth across your area.

The role emphasizes strong leadership, menu development, supplier relationships, and adherence to food safety standards in a high-volume setting. Compensation reflects experience and market rates for this leadership position.