Executive Chef 3

Executive Chef 3

Sodexo is seeking an experienced Executive Chef 3 to lead culinary operations at East Texas A&M University in Commerce, TX. In this high-profile campus account, the Executive Chef will oversee menu planning and costing, production systems, budgeting, inventory management, and client and guest engagement. This role also carries responsibility for a $1.2 million high-end catering department.

We are seeking a food-forward culinary leader who is both innovative and operationally strong. With multiple retail concepts across campus, this individual will drive retail menu development, employee training and supervision, ordering, and inventory control. The ideal candidate will bring exceptional culinary expertise, polished professionalism, and a proven ability to build and maintain strong client relationships while delivering an outstanding dining experience.

Responsibilities

• Manage purchasing, inventory, menu compliance, food cost analysis, and production forecasting
• Ensure Sodexo culinary standards, recipe compliance, and food quality expectations are consistently executed
• Utilize and oversee systems for inventory, ordering, production, and operational management across campus
• Lead concept development, menu design, and implementation of innovative culinary programs
• Drive innovation and excellence within the university dining program to meet the evolving needs of students and staff
• Build customer loyalty and strengthen brand image by identifying customer needs and delivering exceptional dining experiences

Benefits

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.

Qualifications

• Innovative and creative catering experience with a passion for elevated hospitality
• Strong leadership and communication skills with the ability to lead and develop large teams
• Highly organized and detail-oriented, with the ability to manage multiple competing priorities
• Hands-on leadership style with proven success training and collaborating with culinary teams, catering staff, and management
• Demonstrated success managing food and labor costs, with strong computer proficiency and HACCP knowledge

About Sodexo

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.

Requirements

Minimum Education Requirement - Bachelor's Degree or equivalent experience

Minimum Management Experience - 3 years

Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.