Role OverviewSenior Area Executive Chef - Fannie Mae AccountLocations: Washington, DC | Reston, VA | Plano, TX
Weekly travel to DC/VA, quarterly travel to TX
Sodexo Corporate Services
As the
most senior culinary leader on the Fannie Mae contract, you'll be at the forefront of innovation, strategy, and execution-driving excellence across cafés, catering/conference services, and pantry operations.
Key Responsibilities- Oversee culinary operations at three primary sites
- Ensure compliance with pricing, portioning, inventory, and food safety standards
- Develop seasonal catering menus and execute high-profile events
- Lead culinary audits and implement continuous improvement initiatives
- Collaborate on enterprise-wide culinary performance and best practices
- Support staffing, training, and onboarding of new culinary hires
IncentivesM-F 8am to 5pm with some evenings and rare weekends
What You'll Do- Lead Culinary Strategy: Set and enforce brand standards across all sites, ensuring consistency, creativity, and client satisfaction.
- Mentor & Develop Talent: Recruit, train, and support Executive Chefs and culinary teams across the enterprise.
- Drive Operational Excellence: Oversee menu development, plate costing, inventory, recipe building, and compliance with Sodexo's Modern Recipe standards.
- Client Engagement: Serve as the primary culinary contact for Fannie Mae, leading tastings, celebrations, and strategic planning.
- Innovate & Inspire: Champion sustainability, food safety, and culinary storytelling through platforms like VIVA.
- Manage Modern Recipe Retail Program: Own marketing, promotional calendars, and communications to ensure brand alignment and engagement.
What We OfferCompensation 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 experience in multi-site culinary leadership
- Strong financial acumen (plate costing, P&L, inventory management)
- Expertise in menu development, food safety, and sustainability
- Exceptional communication and client-facing skills
- Ability to travel regularly and manage cross-functional teams
- Passion for innovation and elevating the dining experience
Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 3 years
