Executive Chef 2
Sodexo, Denver, CO, United States
Executive Chef 2 – Overview
Sodexo is seeking a dynamic, hands‑on Executive Chef 2 to lead culinary excellence at our United Training Center in Denver, CO — one of the region’s premier corporate dining destinations. This is an incredible opportunity to shape the food experience for a high‑profile client while bringing your creativity, leadership, and operational expertise to life. As the Executive Chef, you’ll oversee retail café operations, internal catering, and all food production, ensuring every plate reflects quality, innovation, and consistency. You’ll partner closely with the General Manager and lead a talented team of 10–20 culinary professionals, cultivating a culture of hospitality, teamwork, and continuous improvement.
Schedule
Sunday–Thursday, 5:30 AM–3:30 PM
Responsibilities
Lead all culinary operations for the retail café, internal catering, and daily food production, ensuring consistent quality, presentation, and guest satisfaction.
Partner closely with the General Manager to support client relationships, operational strategy, and overall service excellence across the unit.
Manage, mentor, and develop a culinary team of 10–20 employees, fostering a culture of teamwork, accountability, and continuous improvement.
Oversee food and labor cost controls, menu planning, forecasting, ordering, and inventory management to meet financial and operational targets.
Ensure full compliance with Sodexo standards, safety protocols, sanitation requirements, and regulatory guidelines.
Drive culinary innovation by introducing fresh ideas, seasonal menus, and operational enhancements that elevate the guest experience and strengthen the client partnership.
Benefits
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.
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
Qualifications
A culinary leadership presence that elevates daily operations through consistency, creativity, and a commitment to exceptional food quality.
Proven financial and operational discipline, including strong food and labor cost management that supports both client expectations and business goals.
A team‑focused leadership style, developing and motivating 10–20 employees through coaching, clear communication, and a culture of accountability.
Strong client‑facing partnership skills, building trust, anticipating needs, and ensuring alignment with the General Manager and key stakeholders.
A deep commitment to safety, sanitation, and compliance, ensuring all culinary operations meet regulatory and brand standards.
A solutions‑driven mindset, thriving in a fast‑paced, highly visible environment while driving innovation, operational stability, and service excellence.
Minimum Education Requirement: Associate's Degree or equivalent experience.
Minimum Management Experience: 2 Years.
Minimum Functional Experience: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Equal Employment Opportunity
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.
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Sodexo is seeking a dynamic, hands‑on Executive Chef 2 to lead culinary excellence at our United Training Center in Denver, CO — one of the region’s premier corporate dining destinations. This is an incredible opportunity to shape the food experience for a high‑profile client while bringing your creativity, leadership, and operational expertise to life. As the Executive Chef, you’ll oversee retail café operations, internal catering, and all food production, ensuring every plate reflects quality, innovation, and consistency. You’ll partner closely with the General Manager and lead a talented team of 10–20 culinary professionals, cultivating a culture of hospitality, teamwork, and continuous improvement.
Schedule
Sunday–Thursday, 5:30 AM–3:30 PM
Responsibilities
Lead all culinary operations for the retail café, internal catering, and daily food production, ensuring consistent quality, presentation, and guest satisfaction.
Partner closely with the General Manager to support client relationships, operational strategy, and overall service excellence across the unit.
Manage, mentor, and develop a culinary team of 10–20 employees, fostering a culture of teamwork, accountability, and continuous improvement.
Oversee food and labor cost controls, menu planning, forecasting, ordering, and inventory management to meet financial and operational targets.
Ensure full compliance with Sodexo standards, safety protocols, sanitation requirements, and regulatory guidelines.
Drive culinary innovation by introducing fresh ideas, seasonal menus, and operational enhancements that elevate the guest experience and strengthen the client partnership.
Benefits
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.
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
Qualifications
A culinary leadership presence that elevates daily operations through consistency, creativity, and a commitment to exceptional food quality.
Proven financial and operational discipline, including strong food and labor cost management that supports both client expectations and business goals.
A team‑focused leadership style, developing and motivating 10–20 employees through coaching, clear communication, and a culture of accountability.
Strong client‑facing partnership skills, building trust, anticipating needs, and ensuring alignment with the General Manager and key stakeholders.
A deep commitment to safety, sanitation, and compliance, ensuring all culinary operations meet regulatory and brand standards.
A solutions‑driven mindset, thriving in a fast‑paced, highly visible environment while driving innovation, operational stability, and service excellence.
Minimum Education Requirement: Associate's Degree or equivalent experience.
Minimum Management Experience: 2 Years.
Minimum Functional Experience: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Equal Employment Opportunity
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.
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