Executive Chef

Role Overview

Sodexo is seeking an experienced Executive Chef 3 to lead culinary operations at East Texas A&M University in Commerce, TX
. In this high‑profile campus account, the Executive Chef will oversee menu planning and costing, production systems, budgeting, inventory management, and client and guest engagement. This role also carries responsibility for a $1.2 million high‑end catering department.

We are seeking a food‑forward culinary leader who is both innovative and operationally strong. With multiple retail concepts across campus, this individual will drive retail menu development, employee training and supervision, ordering, and inventory control. The ideal candidate will bring exceptional culinary expertise, polished professionalism, and a proven ability to build and maintain strong client relationships while delivering an outstanding dining experience.

• Manage purchasing, inventory, menu compliance, food cost analysis, and production forecasting
• Ensure Sodexo culinary standards, recipe compliance, and food quality expectations are consistently executed
• Utilize and oversee systems for inventory, ordering, production, and operational management across campus
• Lead concept development, menu design, and implementation of innovative culinary programs
• Drive innovation and excellence within the university dining program to meet the evolving needs of students and staff
• Build customer loyalty and strengthen brand image by identifying customer needs and delivering exceptional dining experiences

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.

• Innovative and creative catering experience with a passion for elevated hospitality
• Strong leadership and communication skills with the ability to lead and develop large teams
• Highly organized and detail-oriented, with the ability to manage multiple competing priorities
• Hands‑on leadership style with proven success training and collaborating with culinary teams, catering staff, and management
• Demonstrated success managing food and labor costs, with strong computer proficiency and HACCP knowledge

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.

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.