Executive Chef: High-Volume Dining & Menu Innovation

Sodexo; Grand Junction (CO); On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Chef 1 at Colorado Mesa University in Grand Junction, CO to lead culinary operations and standardize systems in a busy campus kitchen. You will mentor the dining team, manage procurement, and design menus that meet client and nutrition standards while collaborating with campus leadership to elevate the dining experience.

This role requires ServSafe certification and HACCP knowledge, with a focus on safety, productivity, and continuous improvement in a high-volume

Qualifications

• Education: Associate's or Bachelor's degree or equivalent experience.
• 1–3 years of management experience.
• 1–3 years of related culinary/foodservice experience.

Responsibilities

• Lead the implementation of streamlined culinary systems to boost consistency and operational success.
• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.
• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.
• Design menus that balance creativity with client preferences and nutritional standards.
• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.
• Cultivate meaningful relationships with clients through exceptional service and collaboration.
• Play a key role in shaping culinary strategy and driving continuous improvement across the area.

Skills

Leadership

Menu planning

Team development

Procurement management

Food safety (ServSafe)

HACCP knowledge

Operational efficiency

Computer systems

Education

Associate's degree

Bachelor's degree

Job description

Sodexo is seeking an Executive Chef 1 at Colorado Mesa University in Grand Junction, CO to lead culinary operations and standardize systems in a busy campus kitchen. You will mentor the dining team, manage procurement, and design menus that meet client and nutrition standards while collaborating with campus leadership to elevate the dining experience.

This role requires ServSafe certification and HACCP knowledge, with a focus on safety, productivity, and continuous improvement in a high-volume