Executive Chef 3

Role Overview

Executive Chef 3 – Lead Culinary Innovator

Sodexo Corporate Services | AbbVie – Worcester, MA

Are you a passionate, hands‑on culinary leader who thrives on creativity, collaboration, and delivering an exceptional guest experience? Sodexo Corporate Services is seeking an Executive Chef 3 to join our dynamic team at AbbVie in Worcester, MA—a site known for quality, innovation, and a vibrant food culture.

This is an exciting opportunity for a chef who wants to showcase their culinary talent, mentor a dedicated team, and elevate both café and catering experiences in a corporate environment.

What You’ll Lead

As the Executive Chef, you will oversee a diverse on‑site food program, including:

Café Operations

A modern café featuring five stations:

• Salad Bar
• Deli
• Entrée Station
• Action Station
• Grill

Café Hours: 7:30 AM – 1:30 PM

Starbucks

A fully‑operational Starbucks open from 7:00 AM – 2:30 PM

Micro‑Market

An offsite micro-market offering convenient fresh options to employees

Catering Operations

Day to day Catering and Special Events

Incentives

What You'll Do

You will be the culinary lead for the entire operation, working closely with the General Manager to deliver excellence daily.

Your responsibilities include:

• Developing menus and maintaining a 5‑week menu cycle
• Overseeing production for café and catering services
• Ordering and inventory management
• Creativity within Sodexo’s Modern Recipe culinary standards
• Ensuring food and labor cost targets are met (in partnership with the GM)
• Enhancing menu presentation, quality, and guest engagement
• Being hands‑on 80% of the time to drive standards and team performance

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

An ideal candidate will have:✔️ Strong background in catering, restaurants, and diverse foodservice environments✔️ Experience in contract food service (preferred)✔️ Exceptional culinary skills with a passion for innovation✔️ Leadership experience in a fast‑paced environment✔️ A desire to mentor, grow talent, and elevate the guest experience

If you’re a culinary leader who brings energy, creativity, and operational excellence to everything you do, we’d love to meet you.

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.