Travel Chef - Central Travel Team

As a Travel Chef, you'll have the unique opportunity to support diverse operations, work alongside talented culinary teams, and make an immediate impact wherever you're needed. This part-time, on-call role is ideal for experienced chefs seeking flexibility, variety, and the chance to be part of unforgettable guest experiences at world-class events.

The Central Travel Team serves as a trusted operational resource across the Sodexo Live! portfolio, providing expert support during peak seasons, major events, staffing transitions, and special projects. Beyond operational excellence, team members play a key role in developing future hospitality talent through hands-on coaching, mentorship, and knowledge sharing.

In this role, you'll bring menus to life through exceptional execution, ensuring every dish meets the highest standards for quality, flavor, presentation, and food safety. You'll lead by example, support kitchen teams, oversee production, and help drive outstanding culinary experiences across a wide variety of venues and event environments.

• →Deliver exceptional food quality through expert execution of culinary techniques, proper seasoning, and creative presentation.
• →Lead and support culinary operations within hot, cold, or banquet kitchen environments.
• →Provide hands-on leadership during service, ensuring efficient execution in high-volume settings.
• →Assist with menu production, staffing support, and kitchen operations based on business needs.
• →Maintain the highest standards of food safety, sanitation, and workplace safety in accordance with Sodexo Live!, regulatory, and governmental requirements.
• →Adapt quickly to new venues, teams, and operational environments while maintaining consistency and excellence.
• →Support the training, coaching, and development of culinary team members across the portfolio.
• →Foster a collaborative, team-first culture focused on delivering memorable guest experiences.

• Previous experience as a Travel Support Chef, Executive Chef, Executive Sous Chef, or in a similar senior culinary leadership role.
• Proven success supporting culinary operations within high-volume sports, entertainment, convention, hospitality, or event venues.
• ServSafe Certification required.
• Strong leadership skills with the ability to quickly build credibility and relationships with diverse teams.
• Experience managing production and service in fast-paced, high-volume operations.
• Excellent organizational, communication, and problem-solving skills.
• Adaptable, collaborative, and passionate about hospitality and guest satisfaction.
• Ability and willingness to travel frequently based on business needs.

Other Requirements: 

• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
• Flexible schedule, including the ability to work nights, weekends, holidays, and extended hours as required.