Executive Chef 1

The Executive Sous Chef supports culinary operations for a high‑profile corporate client in Springfield, Nebraska delivering a refined, brand‑aligned dining experience. Reporting directly to the Executive Chef, this role helps oversee daily production, ensures flawless menu execution, and maintains the client’s unique culinary identity across all service periods. The Executive Sous Chef plays a critical role in upholding quality, consistency, and presentation standards while supporting BOH operations, food safety compliance, inventory management, and cost control. This position provides hands‑on kitchen leadership, mentors culinary staff, and drives a culture of excellence in a fast‑paced, hospitality‑driven corporate dining environment. As a visible leader within the culinary team, the Executive Sous Chef collaborates closely with front‑of‑house partners, anticipates operational needs, and contributes to elevating the workplace dining experience through thoughtful execution, strong teamwork, and brand‑aligned service. What You'll Do Oversee Daily Production — Lead day‑to‑day kitchen operations, ensuring precise, consistent, and timely execution across all service periods. Uphold Culinary Standards — Maintain the client’s culinary identity through exceptional quality, presentation, and flavor consistency. Lead and Develop Culinary Staff — Mentor cooks and kitchen teams, providing hands‑on training, coaching, and performance support. Ensure Safety and Compliance — Drive food safety, sanitation, audit readiness, and adherence to all regulatory and corporate standards. Manage Inventory and Costs — Support ordering, inventory control, waste reduction, and cost‑management practices to maintain operational efficiency. Collaborate Across Teams — Partner with FOH leaders on service flow, events, and communication to deliver a seamless, elevated workplace dining experience. What We Offer 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 What You Bring Culinary Leadership — Proven ability to lead kitchen teams with confidence, professionalism, and a commitment to excellence in a fast‑paced corporate dining setting. High‑Level Production Skills — Strong background in large‑scale production, menu execution, and maintaining consistency across all service periods. Quality & Presentation Focus — Deep understanding of refined culinary standards, plating expectations, and brand‑aligned presentation. Food Safety Expertise — Solid knowledge of food safety, sanitation, HACCP, and audit readiness, with a track record of maintaining compliant BOH operations. Operational & Cost Awareness — Experience supporting inventory control, waste reduction, ordering accuracy, and cost‑management practices. Collaborative Mindset — Ability to partner effectively with FOH teams, culinary leadership, and client stakeholders to deliver a seamless, elevated dining experience. 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. 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. #J-18808-Ljbffr Sodexo