Director of Dining Services / Executive Chef

Senior Lifestyle•Albuquerque, NM

6h•$85,000•Onsite

About The Position

We are seeking an experienced and visionary Director of Dining Services / Executive Chef to lead our culinary operations in Albuquerque. In this pivotal role, you will oversee all aspects of our dining program, from strategic planning and menu innovation to operational excellence and team leadership. The ideal candidate will combine exceptional culinary expertise with strong business acumen and a passion for delivering outstanding dining experiences.

Requirements

Minimum 10 years of progressive culinary experience in a professional kitchen environment
Minimum 5 years of leadership or management experience in food service operations
Proven expertise in menu development, food cost analysis, and kitchen management
Strong knowledge of food safety standards, sanitation protocols, and regulatory compliance
Demonstrated ability to manage budgets and control operational expenses
Excellent interpersonal and communication skills with ability to lead and motivate diverse teams
Experience with inventory management systems and food service software
Knowledge of nutritional science and ability to create balanced, health-conscious menus
Familiarity with institutional or corporate dining environments
Proficiency in vendor negotiation and supply chain management
ServSafe Food Handler Certification or equivalent food safety certification
Experience with event planning and catering operations
Understanding of sustainability practices and locally sourced ingredient sourcing
Strong organizational and time management skills
Ability to work flexible hours, including evenings and weekends as needed

Responsibilities

Develop and execute strategic vision for dining services, ensuring alignment with organizational goals and guest satisfaction objectives
Design innovative menus that reflect culinary trends, seasonal availability, and nutritional standards while maintaining cost efficiency
Manage dining operations budget, including food costs, labor expenses, and capital investments, while maximizing profitability
Supervise, train, and mentor culinary and dining staff, fostering a collaborative culture of excellence and continuous improvement
Ensure strict compliance with food safety regulations, health codes, and HACCP protocols across all kitchen operations
Maintain rigorous quality control standards for food preparation, presentation, and service delivery
Negotiate contracts and manage relationships with food vendors and suppliers to optimize quality and value
Analyze operational metrics and implement process improvements to enhance efficiency and reduce waste
Collaborate with cross-functional teams to plan and execute special events and catering services
Stay current with culinary innovations, industry best practices, and emerging dining trends