Executive Sous Chef

Sodexo; San Francisco (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care

401(k) Plan with Matching Contributions

Paid Time Off

Career Growth Opportunities

Job summary

A leading food services company is seeking an Executive Sous Chef in San Francisco. This high-level culinary management role emphasizes hands-on leadership, menu creation, and client collaboration. The ideal candidate will have significant culinary expertise, strong leadership skills, and a passion for innovative ideas in cooking. Competitive compensation and benefits are offered, emphasizing a rewarding working environment that values diversity and inclusion.

Qualifications

• Minimum of 2 years management experience in culinary services.
• 1 year of work experience in food or culinary services.
• Ability to impress clients with innovative ideas.

Responsibilities

• Lead kitchen operations and set standards for culinary excellence.
• Create innovative menus that meet dietary needs and impress clients.
• Train and mentor culinary staff to uphold safety and quality standards.
• Collaborate closely with clients to ensure great catering experiences.
• Collaborate with Clients: Partner with the client to deliver seamless catering experiences and build strong relationships.
• Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence.
• Balance Operations & Creativity: Manage the operational side of the kitchen while still being hands-on, ensuring smooth service and innovation coexist.

Skills

Culinary flair and creativity

Knowledge of current food trends

Leadership and mentorship skills

Strong communication

Food safety practices

Education

Associate’s Degree or equivalent experience

Job description

Executive Sous Chef – The Good Eating Company

Sodexo is seeking an Executive Sous Chef for a Corporate Services at a high‑profile client located in San Francisco, CA.

About The Role

We’re seeking a polished, professional, and hands‑on culinary leader who thrives in the kitchen and on the floor. You’ll be accessible to staff during service, guiding and mentoring with confidence, while also collaborating with clients to ensure seamless catering experiences—especially within the on‑site conference center. This is a high‑level culinary management role, but one that keeps you close to the action, supporting operations and inspiring excellence.

At Sodexo, food is more than nourishment—it’s an experience. Join us and showcase your creativity, leadership, and passion in a role where your impact is felt every day.

What You’ll Do

• Lead the Kitchen: Be hands‑on in the kitchen, accessible to staff during service, and set the tone for culinary excellence.
• Create Menus: Develop menus that balance creativity, food costs, dietary needs, and client expectations.
• Stay on Trend: Bring fresh, innovative ideas to the table, keeping menus aligned with current culinary trends and impressing clients with creativity.
• Inspire & Mentor Staff: Train, coach, and elevate the skills of the culinary team, ensuring high standards of quality, presentation, and safety.
• Collaborate with Clients: Partner with the client to deliver seamless catering experiences and build strong relationships.
• Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence.
• Balance Operations & Creativity: Manage the operational side of the kitchen while still being hands‑on, ensuring smooth service and innovation coexist.

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.

What You Bring

• Culinary flair and creativity to impress clients and lead your team with trending, innovative ideas.
• Knowledge of current food trends and the skill to compete at the highest level of culinary artistry.
• Leadership and mentorship skills to inspire, train, and elevate kitchen staff, ensuring quality, presentation, and safety standards are consistently met.
• Strong communication and collaboration abilities to build trust with staff and clients.

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. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

• Minimum Education Requirement – Associate’s Degree or equivalent experience.
• Minimum Management Experience – 2 Years.
• Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.