Commissary Executive Chef

Role Overview

The Good Eating Company is seeking a Commissary Chef to lead production for a high‑volume, quality‑driven culinary operation. This role is perfect for a chef who thrives behind the scenes—someone who brings precision, creativity, and operational excellence to every batch, every recipe, every detail.

As our Commissary Chef, you’ll oversee daily production for multiple locations, ensuring consistency, quality, and efficiency across all prepared foods. You’ll guide a team of culinarians, maintain impeccable standards, and bring a craft‑driven approach to large‑scale cooking.

Why This Role Matters

The Commissary Chef is the backbone of our culinary ecosystem. Your work ensures that every location we support receives food that is consistent, beautiful, and crafted with care. You’ll shape the quality of our menus, support our chefs, and help deliver the hospitality experience The Good Eating Company is known for.

If you’re a production‑minded chef with a passion for craft and a love for operational excellence, this is an opportunity to make a meaningful impact and grow your career with us.

What You'll Do

• Lead all culinary production for the commissary kitchen, ensuring consistency, accuracy, and exceptional quality
• Scale recipes that reflect our chef‑driven, scratch‑cooking philosophy
• Manage production schedules, batch cooking, prep lists, and distribution timelines
• Oversee food safety, sanitation, and compliance with all regulatory standards
• Partner with operations teams to forecast needs and support menu execution across multiple sites
• Maintain inventory, manage ordering, and control food and labor costs
• Train, mentor, and inspire a team of cooks and production staff
• Ensure packaging, labeling, and distribution processes meet brand and client 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

• Strong background in high‑volume production, commissary operations, or large‑scale culinary environments
• A passion for scratch cooking, fresh ingredients, and consistent execution
• Exceptional organizational skills and the ability to manage multiple priorities
• Experience leading and developing culinary teams
• A commitment to food safety, quality control, and operational excellence
• The ability to collaborate with chefs, operators, and support teams to meet production needs
• A calm, solutions‑focused approach in a fast‑paced environment

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.