Executive Chef II - Lead Culinary Innovation & Team Growth

Sodexo; Los Lunas (NM); On-site; USD 71,000 - 92,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Well/

401(k) Plan with Matching Contri

Paid Time Off and Holidays

Tuition Reimbursement

Job summary

Sodexo in New Mexico, Los Lunas, is seeking a culinary leader to standardize operations, elevate dining experiences, and build strong client partnerships in a fast-paced environment. You will drive excellence in execution and client satisfaction.

You will mentor a diverse team, plan menus aligned with client needs and nutrition standards, oversee procurement, and shape culinary strategy while pursuing continuous improvement. ServSafe and HACCP expertise are essential for success.

Qualifications

• Education: Associate’s or Bachelor’s degree (or equivalent experience)
• Management experience: 1–3 years
• Related experience: 1–3 years
• ServSafe certification and HACCP knowledge required
• Strong leadership, organizational, and problem-solving abilities
• Experience in high-volume, fast-paced kitchen environments

Responsibilities

• Lead standardization of culinary operations across the site and related regions.
• Inspire and mentor a diverse kitchen team, developing future leaders.
• Design menus that balance creativity with client preferences and nutrition standards.
• Oversee procurement and sourcing to ensure quality ingredients and cost-efficiency.
• Drive culinary strategy and continuous improvement across the operation.

Skills

Culinary leadership

Menu planning

Team mentoring

HACCP knowledge

ServSafe certification

Operations optimization

Budgeting & sourcing

Education

Associate’s degree

Bachelor’s degree or equivalent experience

Job description

Sodexo in New Mexico, Los Lunas, is seeking a culinary leader to standardize operations, elevate dining experiences, and build strong client partnerships in a fast-paced environment. You will drive excellence in execution and client satisfaction.

You will mentor a diverse team, plan menus aligned with client needs and nutrition standards, oversee procurement, and shape culinary strategy while pursuing continuous improvement. ServSafe and HACCP expertise are essential for success.