Role Overview

Executive Chef 4 | High-End Corporate Dining | Menlo Park, CA
Lead the Future of Food Service

As our Executive Chef 4, you will be the culinary heartbeat of the district, responsible for redefining the workplace experience through bespoke menu engineering, sustainable sourcing, and guest-centric service. Far from standard corporate dining, this portfolio relies on cutting-edge food trends, flawless execution, and rigorous operational standards. In this leadership role, you will inspire and mentor kitchen teams, drive culinary excellence, and manage food costs and safety compliance, ensuring we deliver best-in-class dining experiences every single day. At the core of this excellence is an unwavering commitment to food safety, where upholding the highest standards of sanitation ensures our guests enjoy every meal with absolute confidence and peace of mind.
Why This Role Matters

This is your opportunity to lead, mentor, and inspire culinary teams who are passionate about great food, impeccable service, and memorable experiences. As Executive Chef 4, you'll have the platform to elevate our culinary identity and transform workplace dining-driving menu innovation, strengthening client relationships through exceptional hospitality, and developing the next generation of culinary leaders.

If you're energized by culinary leadership, a service-driven kitchen culture, and the chance to shape the future of corporate food service, this role gives you the space to make a lasting mark on the plate and in the district.

What You'll Do

• Drive Culinary Innovation: Oversee culinary operations, developing high-end, trend-forward menus and bespoke dining experiences across the corporate portfolio.
• Mentor Kitchen Talent: Lead, train, and inspire back-of-house teams and sous chefs, fostering a cohesive culture of culinary excellence across the district.
• Manage Fiscal Performance: Drive district-wide profitability through strategic menu engineering, waste reduction, and meticulous food and labor cost management.
• Uphold Safety & Sanitation Standards: Enforce rigorous food safety, HACCP compliance, and a zero-compromise kitchen environment by championing meticulous cleanliness, strict sanitation audits, and daily adherence to the highest regulatory health and safety standards across all client locations.
• Strengthen Client Partnerships: Collaborate closely with corporate clients and general managers to align culinary programs with client visions and workplace culture goals.
• Execute High-End Hospitality: Spearhead premium catering execution and VIP special events, ensuring exceptional quality and presentation on every plate.

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

• Proven Culinary Experience: Extensive background as an Executive Chef managing high-volume kitchens or a complex, corporate dining portfolio preferred.
• Advanced Culinary Expertise: Strong technical skills in contemporary menu design, sustainable sourcing, and staying ahead of modern workplace food trends.
• Demonstrated Financial Acumen: A solid track record of controlling BOH budgets, managing food and labor costs, and maximizing district-wide profitability.
• Inspirational Leadership Style: Exceptional ability to recruit, develop, and retain diverse culinary talent while driving team accountability and morale.
• Strong Relationship Skills: Proven capacity to build trust with corporate clients, navigate diverse workplace environments, and communicate culinary visions effectively.
• Commitment to Compliance: Deep knowledge of professional food safety standards, inventory management systems, and back-of-house operational metrics.

Qualifications & Requirements

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