Commissary Executive Chef at Sodexo Santa Clara, CA

Role Overview Commissary Executive Chef at Sodexo – Santa Clara, CA. We are seeking a passionate and experienced chef to lead our central kitchen operations. This role is ideal for a culinary professional who thrives in high‑volume production environments while maintaining the highest standards of quality, creativity, and food safety. Qualifications Proven ability to manage teams and deliver consistent results under pressure. Excellent organizational and communication skills. Passion for sustainability, seasonality, and culinary innovation. Minimum Education Requirement: Associate’s degree or equivalent experience. Minimum Management Experience: 2 years. Minimum Functional Experience: 2 years in food or culinary services (restaurants, fast food, vending, catering, institutional services, mall food courts, etc.). What You’ll Do Lead and manage all aspects of commissary kitchen operations, including production planning, inventory, staffing, and quality control. Develop and execute seasonal menus aligned with the company culinary vision. Ensure compliance with food safety regulations and company standards. Collaborate with procurement and logistics teams to optimize ingredient sourcing and delivery schedules. Mentor and train kitchen staff, fostering a culture of excellence and continuous improvement. Monitor food costs and labor efficiency to meet budgetary goals. Innovate and adapt recipes for scalable production without compromising quality. Utilize Lean Manufacturing principles to streamline processes, reduce waste, and maximize operational efficiency. What We Offer Compensation is fair and equitable, partially determined by a candidate’s education level, experience, skills, 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 What You Bring Culinary Excellence : A deep understanding of flavor, seasonality, and scalable recipe development. Operational Leadership : Experience managing commissary or central kitchen operations focused on efficiency, quality, and team development. Strategic and Financial Acumen : Strong skills in food cost control, labor management, and aligning culinary operations with business goals. Technology and Systems Savvy : Comfort with kitchen management software and data‑driven decision‑making. Culture and Team Development : A leadership style that inspires, mentors, and builds strong culinary teams aligned with our values of hospitality, integrity, and innovation. Legal and Administrative 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. Location: Santa Clara, CA. Employment Type: Full‑time, Exempt. #J-18808-Ljbffr