Risevoic
Sous Chef
Company : Sodexo
Location : Oklahoma City, OK, 73101
Job Type : Full Time
Date Posted : 29 December 2025
Role Overview
We are seeking a talented and motivated Sous Chef to join our culinary team at SSM St. Anthony located in Oklahoma, City, OK. The ideal candidate is a creative and reliable culinary professional with a passion for high-quality food, excellent kitchen leadership, and a strong commitment to guest satisfaction. As Sous Chef, you will support the Executive Chef in overseeing daily kitchen operations, ensuring consistent quality, and fostering a positive, collaborative work environment.
What You'll Do
- be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;
- ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
- have the ability and willingness to develop and motivate team members to embrace culinary innovations;
- ensure food safety, sanitation and workplace safety standard compliance; and/or
- have working knowledge of automated food inventory, ordering, production and management systems.
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
- a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
- excellent leadership and communication skills with the ability to maintain the highest of culinary standards;
- strong coaching and employee development skills; and/or
- have a passion for food and innovation.
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 - High School Diploma, GED or equivalent experience
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Frequently asked questions
Oklahoma City's sous chef job market is moderately competitive, with fewer openings than major culinary hubs like Chicago or Boston. However, local demand is growing due to expanding hospitality sectors. Candidates with innovative culinary skills and leadership abilities, like those Sodexo seeks, often find opportunities quicker here.
While formal certifications aren’t mandatory in Oklahoma City, many employers value credentials like ServSafe or Culinary Arts degrees. Such qualifications showcase food safety knowledge and culinary expertise, which enhances a sous chef’s chances in Sodexo’s kitchen and other local establishments emphasizing quality compliance.
A sous chef oversees daily kitchen operations, including inventory management and staff motivation, while a junior sous chef primarily assists with food prep and supports senior chefs. The sous chef role demands leadership in culinary innovation and quality control, especially in hospitality settings like hotels.
Focusing on advanced kitchen leadership, cost control, and innovative menu development is key. Oklahoma City’s culinary market rewards sous chefs who blend creativity with operational efficiency, along with strong communication skills to foster team collaboration in busy kitchens.
Sodexo's sous chefs balance food quality and operational systems within large-scale environments like SSM St. Anthony, emphasizing recipe adherence and tech-driven inventory management. This contrasts with banquet sous chefs who mainly focus on event-specific large volume catering.
Sodexo supports sous chefs with career growth paths, tuition reimbursement, and comprehensive benefits including wellness programs and 401(k) matching. Their culture values diversity and employee input, creating a supportive environment for culinary innovation and personal development.
Salaries for sous chefs in Oklahoma City typically range between $42,000 and $55,000 annually depending on experience and education. Sodexo offers competitive compensation aligned with these figures, often factoring in culinary skills, leadership capabilities, and tenure.
Oklahoma City’s work culture emphasizes community and collaboration, which reflects in Sodexo’s kitchen environments. Sous chefs often experience a supportive atmosphere where teamwork and respect drive productivity, helping maintain high culinary standards and employee satisfaction.
Challenges include balancing strict food safety regulations with high-volume production demands, controlling food costs, and motivating diverse kitchen teams. The role requires adapting to automated inventory systems and ensuring consistent recipe compliance under pressure.
Sodexo values sous chefs who bring fresh ideas in sustainable sourcing, plant-forward menus, and modern cooking techniques. Candidates should demonstrate a passion for evolving culinary trends that enhance guest satisfaction while maintaining operational excellence.