Sodexo seeks an Executive Chef to lead culinary operations in an Accommodation & Food Services setting. This role oversees menu development, production, and presentation while ensuring food safety, cost control, and adherence to Sodexo standards. The Executive Chef manages and trains kitchen staff, coordinates ordering and inventory, and partners with client leadership to align offerings with customer needs. Success in this role requires strong leadership, operational excellence, commitment to safety, and support of Sodexo's culture of service, diversity, and quality of life. Responsibilities Lead daily kitchen operations and culinary production Develop seasonal, cost-effective menus aligned with client needs Ensure compliance with food safety, sanitation, and regulatory standards Manage food and labor costs, inventory, and purchasing Hire, train, schedule, and coach kitchen staff Maintain quality, consistency, and presentation standards Collaborate with client and Sodexo leadership on service goals Implement safety and HACCP procedures across all operations Required Skills Menu planning Food safety and sanitation Staff scheduling Inventory management Cost control and budgeting Culinary techniques Vendor management Quality assurance Kitchen operations management Training and development