Executive Chef – Corporate Services (6 Month Contract) (40254001)

Job summary

Lead culinary operations across multiple food service outlets, overseeing menu development, production, procurement, food costing, inventory, and consistent service quality. Develop culinary teams and collaborate with clients and internal stakeholders on events and dietary needs while supporting sustainability and ensuring food safety compliance.

Job details

Company Description Grow your career with a company that shares your passion! Our Corporate Services Division has an exciting new opportunity to join the Sodexo team as our next Executive Chef (6 Month contract) located in Toronto. Salary: $85,000.00 - $90,000.00 At Sodexo, we go beyond traditional workplace solutions to create environments where employees thrive. From innovative culinary programs that bring daily delight to integrated facilities management that fosters productivity and well-being, our team plays a vital role in shaping thriving workplaces. Our purpose is to create a better everyday for everyone to build a better life for all. As the global leader in services that improve the Quality of Life, we operate in 55 countries, serving over 100 million consumers each day through our unique combination of On-Site Food and FM Services, Benefits & Rewards Services and Personal & Home Services. Job Description How You’ll Make an Impact: We are seeking a creative, strategic, and operationally strong Executive Chef to lead a high-volume, multi-outlet food service operation. The site services 1,000 to 2,000 covers daily across plated dining, buffets, a bistro, and catering. You will lead a well-established team with a focus on culinary excellence, menu innovation, and consistency. Menu development is central to this role. You’ll oversee 3–4 active menus at a time, with seasonal updates three to four times a year, as well as frequent theme days and plated events. Quality, presentation, and consistency must remain exceptional across all service points. Key Responsibilities: Lead all culinary operations across multiple units and business lines, ensuring service excellence and consistency Create, standardize, and update menus regularly to meet evolving client needs, including monthly changes and themed events Oversee production, planning, procurement, food costing, inventory management, and waste reduction Collaborate closely with the client and internal conference team to tailor menus and experiences for events, daily service, and dietary needs Ensure exceptional food presentation, with consistent execution across all touchpoints Coach, develop, and supervise culinary teams, maintaining a culture of quality, accountability, and innovation Promote Sodexo’s sustainability and inclusion goals through sourcing, plant-based offerings, and allergen-aware design Ensure full compliance with food safety regulations, HACCP standards, and Sodexo’s policies Qualifications What You’ll Need to Succeed: Red Seal Certification Minimum 5 years’ experience in a senior culinary leadership role within a multi-unit or high-volume environment Demonstrated expertise in menu development across formats (plated, buffet, catering), with a track record of consistency and quality Ability to manage and organize a high number of active menus and evolve offerings on a monthly basis Deep understanding of food costing, standardization, presentation, and quality assurance Proven experience collaborating with clients and stakeholders on menu design and service planning Strong leadership, time management, and interpersonal skills Proficient with Microsoft Office; familiarity with culinary management or ordering systems is an asset Passion for culinary innovation, guest experience, and team development Additional Information What Makes Sodexo Different: Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. In addition, we offer: Flexible work environment Competitive compensation & great employee benefits Training and development programs Countless opportunities for growth Corporate responsibility & sustainability An award-winning employer for Sustainability, Diversity & Inclusion, Corporate Social Responsibility, and much more. View Sodexo’s latest awards here And so much more! Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin, race, religion, ethnic group, age, disability, gender, sexual preference, sexual or gender identity, status as a veteran or any other federal, provincial or local protected class. We welcome and encourage applications from people with disabilities. Accommodation is available on request from candidates taking part in all aspects of the selection process. Sodexo is committed to providing a safe and healthy working environment for our team members, customers, clients, contractors, business partners, guests, and members of the public with whom we regularly interact. We require that all new hires in hospitals, long term care facilities, and senior homes to be fully vaccinated against COVID-19 and may require any other new hires to be fully vaccinated based on the location and scope of their employment. Thank you for your interest in Sodexo. Please note that only those candidates under consideration will be contacted. Curious to learn more? Discover why Sodexo is more than just a job - follow us on social! Instagram: @SodexoCanada LinkedIn: Sodexo Canada Careers Facebook: Sodexo Canada SodexoSJP Division: Canada Corporate Services Province: ON Bonus AIP Eligible/Bonus AIP Eligible: No Language Requirements/Exigences linguistiques: English Position Type/Type de poste: Salary Job Type/Type d'emploi: Contract Fly in-Fly out /Vol d'arrivée-vol de départ: No Compensation: CAD 85000 - CAD 90000 - yearly

What you’ll do

Lead culinary operations across multiple food service outlets, overseeing menu development, production, procurement, food costing, inventory, and consistent service quality. Develop culinary teams and collaborate with clients and internal stakeholders on events and dietary needs while supporting sustainability and ensuring food safety compliance.

Requirements

Requires Red Seal Certification and at least five years of senior culinary leadership experience in a multi-unit or high-volume environment. Candidates should demonstrate expertise in menu development, food costing, quality and presentation, stakeholder collaboration, team leadership, and Microsoft Office.

Benefits

• Flexible Work Environment
• Competitive Compensation
• Employee Benefits
• Training And Development Programs
• Growth Opportunities

Listed skills

• Procurement · Preferred
• Inventory management · Preferred
• Food safety · Preferred
• Microsoft Office · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Menu Development
• High-Volume Food Service
• Multi-Unit Operations
• Food Costing
• Procurement
• Inventory Management
• Waste Reduction
• Food Presentation
• Team Development
• Client Collaboration
• Food Safety
• HACCP
• Sustainability
• Microsoft Office
• Allergen-Aware Menu Design
• Employment Equity
• Menu Planning
• Food Plating And Presentation
• Culinary Management
• Accountability
• Curiosity
• Red Seal Certification
• Production Planning
• Corporate Social Responsibility
• Corporate Services
• Training And Development
• Food Services
• Disabilities
• English Language
• Facility Management
• Food Safety And Sanitation
• Leadership
• Hazard Analysis And Critical Control Points (HACCP)
• Innovation
• Interpersonal Communications
• Long-Term Care
• Operations
• Quality Assurance
• Service Planning
• Time Management
• Team Building
• Waste Minimization

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Environmental & Sustainability
• Corporate Executive Chef
• Executive Chef
• Chefs
• Chefs and Head Cooks

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