Executive Chef 3

The Executive Chef 3 will lead and manage a team of approximately 20 employees and report directly to the General Manager. This individual will be responsible for all kitchen operations, culinary structure and systems, training and development, procurement, financial outcomes, and contract compliance. A strong culinary management background and the ability to build and lead a cohesive team are essential for success in this role.

At Sodexo, we are committed to improving the quality of life for those we serve. If you are a proven culinary leader with a passion for innovation, team development, and delivering exceptional dining experiences, we invite you to join our team at Yale New Haven Hospital - Saint Raphael Campus.

Apply today and help lead the future of hospital culinary excellence.

What You'll Do

• Oversee and direct all culinary operations for patient dining, retail, and catering services
• Implement and standardize Sodexo culinary systems, menus, and procedures
• Provide strong, hands-on leadership to kitchen staff, ensuring productivity and team engagement
• Drive a culture of excellence in food quality, presentation, and customer service
• Manage procurement, inventory, and purchasing while maintaining budget and cost controls
• Ensure compliance with HACCP, ServSafe, and all food safety and sanitation standards
• Collaborate with clients and internal teams to meet evolving culinary needs and exceed expectations

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

• 5+ years of progressive culinary experience, including high-volume batch cooking
• 3+ years of culinary management experience with a structured, organized approach
• 3+ years of experience in procurement and inventory management
• Demonstrated ability to lead, coach, and develop a high-performing culinary team
• Strong leadership skills with a proactive, hands-on management style
• Experience in an acute care hospital environment with 300+ beds (preferred)
• Prior Sodexo experience (preferred)
• ServSafe certification and solid HACCP knowledge
• Strong organizational, communication, and client relationship-building skills
• Flexibility to work varied shifts including weekends and holidays as needed

Who We Are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. 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. If you need assistance with the application process, please complete this form.

Qualifications & Requirements

Minimum Education Requirement - Bachelor's Degree or equivalent experience

Minimum Management Experience - 3 years

Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.