Role Overview

The Executive Chef 4 is the senior culinary leader for a flagship Sodexo Corporate Services account in Austin, TX, responsible for delivering a world-class dining experience through scratch-made cuisine, operational excellence, and strong partnership with both the client and Sodexo leadership. This role oversees all culinary production across café, catering, pantry, and specialty programs, ensuring that every menu reflects Sodexo's commitment to quality, innovation, and hospitality.

As the top culinary authority on site, the Executive Chef 4 drives the culinary vision, leads menu development, and ensures consistent execution across high-volume, multi-outlet operations. The role requires mastery in scratch cooking leadership, culinary innovation, and team development, along with the ability to coach and elevate a diverse culinary team.

The Executive Chef partners closely with the General Manager, district leadership, and client stakeholders to support strategic initiatives, enhance the guest experience, and maintain Sodexo's standards for safety, sustainability, and operational performance. This includes strong expertise in food safety compliance, cost management, and menu engineering.

This role is ideal for a culinary leader who thrives in a collaborative, innovation-driven environment and is passionate about delivering exceptional food and hospitality within a structured, well-supported Sodexo framework.

What You'll Do

• Lead Culinary Operations - Direct all culinary production across café, catering, pantry, and specialty programs, ensuring consistent execution and exceptional food quality.
• Drive Scratch-Made Excellence - Champion scratch cooking, menu creativity, and culinary innovation that align with Sodexo standards and client expectations.
• Develop and Mentor Teams - Recruit, train, and coach a diverse culinary team, fostering a culture of growth, accountability, and hospitality.
• Manage Food Safety & Compliance - Ensure full compliance with HACCP, Sodexo policies, and all regulatory requirements while maintaining audit-ready operations.
• Control Costs & Optimize Production - Oversee food cost management, inventory, purchasing, production planning, and waste reduction to support financial performance.
• Partner With Leadership & Clients - Collaborate with the General Manager, district leadership, and client partners to support strategic initiatives and elevate the guest experience.

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 Leadership Expertise - Proven ability to lead high-volume, multi-outlet culinary operations with a focus on scratch-made, high-quality food.
• Menu Innovation Skills - Strong creativity in menu development, seasonal planning, and elevating corporate dining through modern, guest-focused culinary concepts.
• Team Development Strength - Experience coaching, mentoring, and developing diverse culinary teams while fostering a culture of excellence and accountability.
• Operational & Financial Acumen - Deep understanding of food cost management, purchasing, inventory, production planning, and waste reduction.
• Food Safety Mastery - Strong command of HACCP, regulatory compliance, and Sodexo food safety standards with a commitment to maintaining audit-ready operations.
• Client & Stakeholder Partnership - Ability to build strong relationships with clients, leadership, and cross-functional partners while aligning culinary strategy with organizational goals.

Qualifications & Requirements

Minimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 3 years