Job Description

Sodexo Corporate Services Client: American Financial Group – Cincinnati, OH

The Executive Chef 3 is the senior culinary leader responsible for delivering an exceptional, high‑end dining and catering experience for American Financial Group. This role oversees all culinary operations, including menu development, production, catering execution, food quality, safety, and team leadership. The Executive Chef 3 serves as a key client‑facing partner, ensuring Sodexo’s standards of excellence align with the expectations of a sophisticated corporate environment.

What You'll Do

• Lead all culinary operations for café service, executive dining, and high‑end corporate catering, ensuring exceptional quality and presentation.

• Develop innovative, seasonal menus that reflect Sodexo standards while aligning with American Financial Group’s expectations and culture.

• Build and maintain strong client relationships through visibility, communication, tastings, and proactive service engagement.

• Oversee, train, and mentor the culinary team, fostering a collaborative, professional, and high‑performance kitchen environment.

• Manage food and labor budgets, purchasing, inventory, and vendor partnerships to support financial goals and operational efficiency.

• Ensure strict adherence to food safety, sanitation, and regulatory compliance while driving continuous improvement and culinary innovation.

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 corporate dining with proven success leading high‑volume, high‑end culinary operations.

• Demonstrated expertise in premium catering, executive events, and elevated presentation standards.

• Exceptional client‑facing skills, with the ability to build trust, communicate clearly, and maintain a polished, professional presence.

• Leadership experience developing, mentoring, and motivating culinary teams in a fast‑paced, service‑driven environment.

• Solid financial acumen, including budget management, purchasing, inventory control, and P&L awareness

• A passion for innovation, seasonal menu development, and staying current with culinary trends and dietary needs.

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.