Executive Chef (8547)
$65,000–$75,000 year
On-siteHobbs, New Mexico, United States
Job Summary
Generate seasonal menus and oversee daily food preparation and service for students and families while managing onsite staff, scheduling, and coaching. Collaborate with the Regional Director to ensure menu plans meet labor, food cost, efficiency, and transportation standards. Lead all catering event operations, including logistics, quality control, sanitation, and facility activities. Manage inventory, ordering, and invoicing to minimize waste and ensure ingredient availability. Oversee weekly P&L performance and communicate results to internal and external teams. Maintain strict compliance with food safety and sanitation requirements.
Required Qualifications
- 3+ years of previous high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience
- Commitment to continuous learning and on-going training
- Demonstrated organizational and superior attention to detail skills
- Superior ability to manage labor and food costs
- Very comfortable working with numbers and technology
- Ensure supplies, ingredients and raw materials availability to produce meals, while minimizing waste, is required
Desired Qualifications
- 3+ years of previous high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role
- Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn't make
- Passion for seasonal ingredients and local sourcing
- Experience in leading teams with varying culinary skill levels and interest
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