Executive Chef: Visionary Leader, Menu Innovation & Ops

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

Benefits offered by this job

Benefits package

Job summary

Sodexo invites a seasoned culinary leader to Las Vegas, NM, overseeing high-volume operations, standardizing processes, and driving menu innovation. You will mentor a diverse team, manage procurement, and shape client-focused menus that meet nutrition standards while delivering exceptional dining experiences.

This role emphasizes leadership, strategic culinary planning, and continuous improvement, with a focus on building strong client partnerships and elevating service quality across operations.

Qualifications

• Culinary degree or equivalent experience and a track record in high-volume, fast-paced kitchens.
• Leadership experience with team development and performance management.
• Strong menu planning skills aligned with client needs and nutrition standards.

Responsibilities

• Lead and standardize culinary operations to ensure consistent quality.
• Mentor and develop a high-performing culinary team.
• Oversee procurement and sourcing of ingredients to balance quality and cost.

Skills

Culinary expertise

Leadership

Menu planning

Organization

Problem-solving

ServSafe/HACCP knowledge

Education

Associate’s degree or Bachelor’s degree or equivalent experience

Tools

Computer systems

Job description

Sodexo invites a seasoned culinary leader to Las Vegas, NM, overseeing high-volume operations, standardizing processes, and driving menu innovation. You will mentor a diverse team, manage procurement, and shape client-focused menus that meet nutrition standards while delivering exceptional dining experiences.

This role emphasizes leadership, strategic culinary planning, and continuous improvement, with a focus on building strong client partnerships and elevating service quality across operations.