Jobs at Sodexo

The role involves leading culinary operations as a Kitchen Manager or Executive Chef for The Club ATL at Hartsfield-Jackson International Airport. The position focuses on managing upscale food production, overseeing inventory and purchasing, and ensuring strict compliance with Sodexo culinary and safety standards. Key responsibilities include developing innovative menus, forecasting food costs, and mentoring team members to maintain high-quality service. This opportunity appeals to candidates seeking a dynamic environment within a premier travel oasis, offering strong career growth, tuition reimbursement, and a culture that values diversity and employee well-being. The role requires flexibility to work various shifts including nights and weekends.

The Area Executive Chef role supports culinary operations across the Lake Washington school district in Seattle, requiring occasional travel to various schools. This on-site position focuses on menu development, recipe creation, and inventory management while ensuring strict adherence to food safety standards. Key responsibilities include leading and training culinary staff, managing recruitment efforts, and representing the organization in client presentations. The role appeals to candidates seeking a mission-driven environment where improving student nutrition and community well-being is central. Sodexo offers a supportive culture that values diversity and inclusion, along with opportunities for career growth and professional development through tuition reimbursement.

The Executive Chef 1 role at Sodexo Corporate Services involves leading culinary operations for the FIS client in Brown Deer, Wisconsin. The position requires managing all front and back-of-house activities, including menu planning, food production, inventory control, and catering services. Key responsibilities include overseeing a team of four hourly employees, monitoring food and labor costs, ensuring HACCP compliance, and maintaining high standards of food quality and safety. The role offers a Monday through Friday schedule with no evenings or weekends, providing a balanced work-life arrangement. It is appealing for its focus on culinary innovation, opportunities for career growth, and a supportive culture that values diversity, inclusion, and employee well-being.

The Executive Chef 3 role serves as the culinary leader for Sodexo Corporate Services at the Mass General Brigham Headquarters in Somerville, MA. This position drives the creative vision for a dynamic corporate dining program featuring a bustling café, coffee bar, micro-market, and extensive catering services. Key responsibilities include developing seasonal menus, managing high-volume production, overseeing inventory and cost controls, and hands-on leadership of an eight-person culinary team. The role is appealing for its unique balance of creative menu development and operational management within a supportive, inclusive culture. It offers a standard Monday through Friday schedule with rare weekend requirements, providing a stable work-life arrangement for a chef passionate about modern corporate dining.

The Executive Chef role at The Good Eating Company in New York City involves leading a talented culinary team to deliver exceptional dining experiences within a corporate café setting. Key responsibilities include developing seasonal, scratch-made menus, overseeing all culinary operations and production planning, and mentoring staff to foster a culture of craftsmanship and hospitality. The position appeals to dynamic leaders who value innovation and ingredient-driven cooking, offering opportunities for career growth, tuition reimbursement, and a collaborative environment that prioritizes employee well-being and diversity. This full-time on-site role requires strong operational acumen and a passion for elevating everyday workplace dining.

This Senior Area Executive Chef role within Sodexo Corporate Services supports a talent community for high-profile corporate accounts in Washington DC. The position involves overseeing diverse food service operations including corporate cafés, micro-markets, and high-end catering programs. Key responsibilities include designing innovative menus, leading and mentoring culinary teams, and managing inventory and kitchen operations to ensure efficiency. The opportunity appeals to ambitious chefs seeking creative freedom to shape dining concepts and drive sustainability initiatives within a dynamic, innovation-driven culture. The role offers significant career growth potential across multiple client sites and supports a flexible schedule with standard business hours.

The General Manager 2 - Multi-Service role at Sodexo supports Penn State Health in Lancaster, Pennsylvania, overseeing both Environmental Services and Food and Nutrition Services. This position involves driving client and patient satisfaction scores, maintaining a safe and compliant environment through strict adherence to HACCP and regulatory standards, and managing financial targets alongside the Unit Operating System. The role appeals to candidates seeking a collaborative culture that values diversity, inclusion, and personal growth, offering opportunities for career advancement and tuition reimbursement. The position requires a bachelor's degree and five years of management experience, combining leadership in a healthcare setting with a focus on creating a better everyday experience for all.

This full-time Sous Chef role operates within Sodexo's Airline Lounge segment at the Alaska Airlines Lounge in Portland, Oregon. The position focuses on managing upscale food production, overseeing purchasing and inventory, and ensuring strict compliance with culinary standards and food safety protocols. Key responsibilities include leading team development, forecasting production needs, and maintaining high-quality menu execution in a high-volume airport environment. The role appeals to culinary professionals seeking a dynamic setting with a collaborative culture that values innovation and employee growth. Benefits include comprehensive health coverage, retirement matching, and paid time off starting immediately. Candidates must be able to pass a TSA background check and obtain an airport badge.

The Director of Concessions role at T-Mobile Park oversees all food and beverage operations for the Seattle Mariners stadium. Key responsibilities include managing daily concession activities, supervising staff hiring and scheduling, ensuring strict compliance with health and safety regulations, and maintaining high standards of guest service. This position offers the opportunity to lead a dynamic team within a premier sports venue known for its exceptional fan experience. The role appeals to candidates seeking a leadership position in a vibrant, high-energy environment where they can directly contribute to creating memorable moments for visitors. The work arrangement is on-site at the stadium, requiring flexibility for irregular hours including nights, weekends, and holidays.