Executive Campus Dining Chef — Lead, Innovate & Mentor

Sodexo; Las Vegas (NM); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision care

Wellness programs

401(k) Matching

Paid time off

Job summary

New Mexico Highlands University is seeking an Executive Chef to lead culinary operations in a dynamic campus dining environment. You will standardize processes, mentor staff, and craft innovative menus that meet diverse client needs while building strong partnerships with stakeholders.

You will manage procurement, ensure food safety, and drive continuous improvement. The role requires a track record in high-volume kitchens and a commitment to professional development and teamwork.

Qualifications

• Leadership experience managing high-volume, fast-paced kitchens.
• Mentoring teams and driving professional development.
• Strong menu planning and culinary trend awareness.
• Proven ability to source quality ingredients and negotiate with suppliers.
• Solid food safety practices and HACCP-compliant operations.
• Excellent organizational skills and proficiency with kitchen systems.

Responsibilities

• Lead culinary operations and standardize processes across the unit.
• Mentor and develop kitchen teams to improve performance and service.
• Oversee procurement and purchasing of ingredients and equipment.
• Design menus balancing creativity with client preferences and nutrition standards.
• Build strong client relationships and ensure exceptional dining experiences.
• Drive continuous improvement and culinary strategy across the operation.

Skills

Leadership

Mentoring

Menu planning

Supplier relations

Food safety

Operations management

Education

Associate’s or Bachelor's degree or equivalent

Tools

ServSafe certification

HACCP knowledge

Job description

New Mexico Highlands University is seeking an Executive Chef to lead culinary operations in a dynamic campus dining environment. You will standardize processes, mentor staff, and craft innovative menus that meet diverse client needs while building strong partnerships with stakeholders.

You will manage procurement, ensure food safety, and drive continuous improvement. The role requires a track record in high-volume kitchens and a commitment to professional development and teamwork.