Commissary Executive Chef 3

Commissary Executive Chef 3

Sodexo Corporate Services – The Pass
Location: Long Island City, NY

Lead Culinary Innovation at Scale

Sodexo’s The Pass is looking for a passionate and experienced Commissary Executive Chef 3 to lead culinary operations at our Long Island City facility. This is a unique opportunity to combine hands-on culinary leadership with high-volume, offsite production —delivering exceptional food experiences to premier clients across the region.

If you’re a chef who thrives on driving quality, leading teams, and optimizing large-scale production , we want to hear from you.

About The Pass

The Pass is Sodexo’s offsite commissary, providing customized food solutions to locations without on-site kitchens or staff. From chef-crafted meals and fresh grab-and-go options to curated pantry programs , we serve blue-chip clients throughout the New York metro area, New Jersey, and eastern Pennsylvania.

Why Join Sodexo & The Pass?

• Be part of an innovative and rapidly growing segment of Sodexo
• Lead culinary operations that impact multiple high-profile clients and markets
• Work in a collaborative, forward-thinking environment
• Access career growth opportunities within a global organization
• Play a key role in shaping the future of offsite food production and delivery

As Commissary Executive Chef, you’ll take ownership of the entire culinary operation—ensuring excellence in quality, consistency, and execution while leading a high-performing team.

Key Responsibilities:

• Culinary Leadership: Own and lead the end-to-end food production process, setting the standard for quality and consistency
• Menu & Product Excellence: Define product specifications and ensure all offerings meet Sodexo’s high culinary and presentation standards
• Operational Oversight: Manage day-to-day kitchen operations within a high-volume commissary environment
• Team Management: Lead, coach, and develop a team of approximately 15 food production staff , fostering a culture of accountability and growth
• Hands-On Engagement: Stay connected to the kitchen with 10–20% hands-on culinary involvement
• Inventory & Cost Control: Participate in inventory management processes and approve purchasing invoices to maintain budget and efficiency
• Continuous Improvement: Identify opportunities to enhance production workflows, quality standards, and team performance

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.

• Proven experience as an Executive Chef or senior culinary leader in high-volume, production-driven environments
• Strong leadership skills with the ability to  motivate, mentor, and develop teams
• Expertise in  food quality control, consistency, and large-scale production planning
• Solid understanding of  inventory management and food cost controls
• Ability to balance  strategic oversight with hands-on execution
• Passion for innovation, efficiency, and delivering exceptional culinary experiences

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 .

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.