Sodexo’s Airport Lounge Segment is seeking an Area Executive Chef (East) to support culinary operations across multiple client lounge portfolios in airports located on the east coast. 

In this role, you will provide oversight and support to food and beverage operations comprising approximately 12 airport clubs/lounges.  You will be responsible for culinary training, menu development/writing, adherence to culinary standards, unit manager culinary training/mentoring and HACCP compliance for these clubs which feature hot and cold buffet-style food service offerings to our elite guests.  We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis.  The ideal Chef will have a culinary degree as well as eclectic menu knowledge and fine-dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production.

** This is a Virtual Position, however, candidates must reside on the east coast and be close to a major airport for travel. 

Travel requirement is approximately 70%.

 The ideal candidate will have experience with:

• Multi-unit culinary training experience;
• Training and mentoring kitchen staff;
• Working in small/limited kitchen spaces/equipment, as well as full kitchens;
• Culinary management experience within hotels or upscale restaurants;
• Culinary systems knowledge and expertise;
• High-level client interaction and reporting;
• Recipe compliance, menu writing, culinary standards and a will possess a wide culinary range.

Is this opportunity right for you? We are looking for candidates who have:

• A strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• Excellent leadership and communication skills with the ability to maintain the highest of culinary standards;
• Strong coaching and employee development skills; and/or
• A passion for food and innovation.

Working for Sodexo:

At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you’ll enjoy an improved quality of life that’s unique in the hospitality industry.

Compensation range: $71,300 – $98,000.

Position Summary

This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.  Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training – training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.

Travel capabilities, setting up systems, assisting in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.

Key Duties:

Menu development; Culinary planning; Culinary production; Recipe development;

Plate costing; Inventory management, FMS (implementation and training)

Training – food safety / FMS / Standards

Staffing support – recruiting, selection of chefs, development

Computer capabilities – culinary systems knowledge and expertise – FMS

Representing company in presentations – sales, new programs, retention, etc

Qualifications & Requirements

Basic Education Requirement – Bachelor’s Degree or equivalent experience

Basic Management Experience – 3 years   

Basic Functional Experience – 3 years