Position Title: EXECUTIVE SOUS CHEF
Reports To: EXECUTIVE CHEF

Position Purpose: Leads the cafe teams to deliver operational and administrative excellence, including but not limited to:

Delivery of delicious high-quality meals

Delivery of engaging hospitable guest experiences

Foster talent development and training

Drive workplace and food safety management

Financial management to deliver budgetary expectations in food, labor and other expenses

Driving diverse and inclusive associate engagement

Display comprehensive leadership

Participation and support in all Sodexo and Client initiatives and programs including menu planning, recipe development and usage

Area of Responsibilities: (ASSIGNED SITE/S)

Key Result Areas:

Major Duties and Responsibilities:

Culture of excellence leadership and act as a role model within the community.

Ensure client and Sodexo HSE guidelines are followed

Adherence to CPE with relevant supporting documentation

On floor User Engagement

Personally commit to deliver high quality work in a timely manner to meet all deadlines

Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in a hospitable and outgoing environment.

Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities across the business

Hold individual and cafe teams accountable to deliver accurate and high quality work in a timely manner

Uses preferred development and mentoring techniques to gain the necessary team commitment and support

Promptly communicate honestly and accurately with all stakeholders

Recognize and reward individuals and/or teams based on merits

Development of culinary talent though training, diversity and inclusion

Encourage, support and takes a leading role in culinary associate development processes including: setting personalized learning and development targets, conduct performance reviews, provide coaching and performance improvement plans

Drive and coordinate associate participation in job related learning and development training

Cultivate an inclusive culture and grow a diverse team that inspires, empowers and engages everyone

Support human resources in the interview process

Team Performance Management through Planning and Execution:

Direct teams to meet and exceed all of our customer core performance expectations and deliver expected value of the food program

Drive compliance to our client’s and Sodexo programs, procedures, systems, principles and philosophies

Ensure timely creation of balanced cycle menus that are in harmony across multiple cafes and those meet the cultural and dietary needs and expectations set forth by the client

Take ownership of cafes measured pre & post food production and processes

Ensure cafes use and follow recipes to deliver high quality and delicious meals

Monitor cafe teams perform daily taste procedures protocols as outlined

All food served is appropriately described and calls out allergies and sensitivities

Collaboration and Support:

Work effectively and interdependently, understand the need to communicate and collaborate

Coordinate work efforts with other teams, employees and departments

Works closely with the MCE and Operations Director and/or Manager to support the development and implementation of new concepts, programs, recipe development efforts and standard operating procedures

Provide catering, cafe new builds/renovation teams support as needed

Report and collaborate with equipment repair & maintenance

Financial Management:

Ensure teams work within budget while maintaining program standards

Manages and monitors labor, food and operation costs within set budget/forecast targets





Maximize use of all Sodexo and our clients tools and systems to reach optimal performance

Lead cafe teams to placing proper orders, sourcing the best local and seasonal foods by following established purchasing guidelines

Create work efficiencies including leveraging integrations to maximize cost saving

Contribute to quarterly equipment replacement needs

Workplace and Food Safety

Ensure workplace safety standards are consistently met and all related procedures and steps are followed. Closely collaborate with QHSE on program adherence, training and enhancements

Ensure food safety standards are consistently met and all related procedures are followed including error free allergen management. Closely collaborate with Food Safety Officer/QHSE on program adherence, training and enhancements

Report injury, accident and/or food borne illness incident accurately and in a timely manner following established crisis escalation process

Key Competencies:

Knowledge & Technical Skills – with a sound knowledge and skills required in performing the job and application of both factors

Customer Focus - Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.

Effective Communication – connects with peers, subordinates and customers, actively listens, clearly and effectively shares information, demonstrates effective oral and written communication skills and negotiates effectively.

Team Work – encourages cooperation and collaboration; works in partnership with others; flexible and contributes to building a positive team spirit.

Ethics - treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; Upholds organizational values.

Supervising People - Demonstrates a high standard of personal integrity; recognizes individual & team contributions to business success; gives clear directions; delivers on-going, accurate & timely performance feedback; trains & coaches employees based on their identified development needs; seeks feedback on own performance & takes action to close personal skills & knowledge gaps.

Attendance & Punctuality - consistently at work and on time; Ensures work responsibilities are covered when absent.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

Initiative - Volunteers readily; Seeks increased responsibilities; Asks for and offers help when needed, monitor projects independently, and follows through appropriately.

Adaptability – adjusts to any change in duties, procedures, supervisory or work environment, accepts new ideas and approaches to work, responds appropriately to constructive criticism and on suggestions for work improvement.

Supervising Operations - Oversees the daily operation within own area of work; ensures tasks are fully completed to standard; effectively handles multiple demands & competing priorities; recognizes, offers & provides assistance to others; delegates tasks to appropriate people; resolves work issues & problems; confidently makes day to day job related decisions.





Safety & Compliance - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

Cost consciousness - works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.

Quality Management - Demonstrates accuracy and thoroughness and completes assignments on time, demonstrates ability to manage several responsibilities simultaneously and performs work in a productive and timely manner as per the company standards.

Education: Bachelor's degree (B. A.) from four-year college or university or degree in Culinary; or one to two years related experience and/or training; or equivalent combination of education and experience / or Appropriate Catering or facilities management or technical qualification (or equivalent) or relevant previous equivalent experience.

Experience: 8-10 years’ experience in culinary supervisorial positions and knowledge of HSE, HACCP and FOSTAC.

Language / Numeric Ability – Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Computer Skills – To perform this job successfully, an individual should have knowledge of Word Processing software; Spreadsheet software; Inventory software; Internet software; order processing system; Database Software and Project Management software.

Reasoning Ability – Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Supervisory Responsibilities – Manages subordinate supervisors who supervise employees in Advanced Catering Operations. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment - The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather);work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold (non-weather) and extreme heat (non-weather).The noise level in the work setting is usually moderate.

Physical Demands – The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. While performing the duties of this Job, the employee is regularly required to stand and walk. The employee is frequently required to sit and talk or hear.

📌 Chef (Hyderabad)
🏢 Sodexo
📍 Hyderabad