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Executive Chef Jobs in Rio Rancho, NM (NOW HIRING)

Sandia Resort and Casino

LEAD STEWARD

Albuquerque, NM · On-site

$21.19 - $23.84/hr

Provides requested results to Executive Chef and Food and Beverage Director for review. * Facilitates and ensures that daily stand-up meetings by shift are conducted to ensure that property ...

The Pueblo of Sandia

FINANCIAL ANALYST

Albuquerque, NM · On-site

Works with the Executive Chef and F&B management to maintain menu costs and system profiles on all food and beverage items and makes F&B management aware of any pricing issues. * Continually monitors ...

The Pueblo of Sandia

LEAD STEWARD

Albuquerque, NM · On-site

$21.19 - $23.84/hr

Provides requested results to Executive Chef and Food and Beverage Director for review. * Facilitates and ensures that daily stand-up meetings by shift are conducted to ensure that property ...

Sage Dining

Sous Chef - Albuquerque, NM

Albuquerque, NM · On-site

$45K - $61K/yr

What you'll get: * Weekly pay. * Benefits for full-time positions: Health/Life/STD/Vision/Dental/Accident/Hospital Care/Vacation/Holiday and Personal Days. * 401(k) Matching program. * Paid sick time.

Range Cafe

Culinary Leader

Bernalillo, NM · On-site

$52K - $58K/yr

These steps of service will act as a guide and reference point for your valued position as a Chef ... Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it ...

Range Cafe

Culinary Leader

Albuquerque, NM · On-site

$50K - $52K/yr

These steps of service will act as a guide and reference point for your valued position as a Chef ... Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it ...

Range Cafe

Culinary Leader

Albuquerque, NM · On-site

$50K - $52K/yr

These steps of service will act as a guide and reference point for your valued position as a Chef ... Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it ...

Range Cafe

Culinary Leader

Los Lunas, NM · On-site

$50K - $52K/yr

These steps of service will act as a guide and reference point for your valued position as a Chef ... Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it ...

Range Cafe

Culinary Leader

Albuquerque, NM · On-site

$50K - $52K/yr

These steps of service will act as a guide and reference point for your valued position as a Chef ... Any overtime must be communicated to the Executive Culinary Leader and be justified as to why it ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Rio Rancho, NM

Executive Chef information

See Rio Rancho, NM salary details

$37.9K

$82.2K

$123K

How much do executive chef jobs pay per year?

As of Aug 13, 2026, the average yearly pay for executive chef in Rio Rancho, NM is $82,219.00, according to ZipRecruiter salary data. Most workers in this role earn between $67,700.00 and $93,200.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Rio Rancho, NM?

The most popular types of Chef jobs in Rio Rancho, NM are:

What are popular job titles related to Executive Chef jobs in Rio Rancho, NM?

For Executive Chef jobs in Rio Rancho, NM, the most frequently searched job titles are:

What cities near Rio Rancho, NM are hiring for Executive Chef jobs?

Cities near Rio Rancho, NM with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Rio Rancho, NM as of August 2026, with employment types broken down into 1% Internship, 86% Full Time, 9% Part Time, and 4% Contract. Highlights an 85% Physical, 4% Hybrid, and 11% Remote job distribution, with an average salary of $81,726 per year, or $39.3 per hour.

LEAD STEWARD

Sandia Resort and Casino

Albuquerque, NM • On-site

$21.19 - $23.84/hr

Full-time

Re-posted 10 days ago

Sandia Resort & Casino rating

8.4

Company rating: 8.4 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

14th of 163 rated casinos

Job description

Position Summary
Supervises kitchen employees to ensure clean, efficient, and economical food service.
Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.
Essential Duties and Responsibilities
  1. Supervises the dish pantry department in the following: collection of dishes from various outlets in the building, sorting and separation of china, glassware and silverware.
  2. Loads, runs, cleans, and maintains a large dish washing machine and ensures clean items meet departmental standards.
  3. Supplies the kitchen and wait staff with clean utensils and dishes for service.
  4. Ensures that the dish washing conveyor, and all related equipment are well maintained, cleaned, and operated according to standards.
  5. Contacts service representative when necessary for repairs and follows up to ensure that requested repairs have been completed.
  6. Oversees the cleaning schedule for the dish pantry area, walk in and kitchen production, and banquet service areas to insure proper cleanliness for Health Department inspections and daily inspections.
  7. Organizes and completes the quarterly china, glassware and silverware inventory. Provides requested results to Executive Chef and Food and Beverage Director for review.
  8. Facilitates and ensures that daily stand-up meetings by shift are conducted to ensure that property information is communicated and understood.
  9. Timely completion of computer assisted training as required.
  10. Oversees the packing and transport of china, silverware, and glassware needed for parties held off premises and inventory items when returned.
  11. Ensures water temperature and chemical levels are appropriate for cleaning and documented.
  12. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia.

Additional Responsibilities
  1. Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment.
  2. Performs additional duties and responsibilities when requested.

Key Performance Indicators
This position has Key Performance Indicators (KPI's) identified as a measurement of success. KPI's will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI's as part of the performance review process.
Knowledge, Skills, and Abilities
  1. Knowledge of stewarding operations.
  2. Knowledge of sanitation procedures.
  3. Knowledge of inventory procedures.
  4. Ability to follow instructions.
  5. Ability to perform simple procedures.
  6. Ability to plan the work of others.
  7. Ability to supervise, discipline, motivate and coach others.
  8. Knowledge of inventory procedures.
  9. Excellent organizational skills.
  10. Ability to multitask.
  11. Ability to deal effectively and professionally with the general public and be attentive to customer's needs.
  12. Excellent oral and written communication skills.
  13. Knowledge of computers and Windows software
  14. Ability to adjust with weekly schedules when business develops.
  15. Ability to complete a variety of job duties or tasks.
  16. Ability to assist guests and team members when needed.
  17. Maintains the highest standard of personal hygiene.
  18. Ability to create an environment of teamwork and work harmoniously and professionally with co-workers and supervisors.

Education and Experience
Required:
  1. High School Diploma, GED certification or equivalent.
  2. Two (2) years of stewarding or related experience.
  3. Must be at least 18 years of age.

Note: Relevant work experience or education may be substituted to satisfy education and/or work experience.
License/Certifications/Registrations
  1. Must successfully complete the New Mexico food handlers' course within 30 days of hire date.
  2. Must be able to successfully pass a stringent background investigation.
  3. Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions
The following selected physical activities are required to perform the essential functions of this position
Physical Requirement
Description
Balancing
Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
Climbing
Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.
Crawling
Moving about on hands and knees or hands and feet.
Crouching
Bending the body downward and forward by bending leg and spine.
Feeling
Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
Finger Dexterity
Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
Grasping
Applying pressure to an object with the fingers and palm.
Hearing
Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
Kneeling
Bending legs at knee to come to a rest on knee or knees.
Lifting
Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. (Up to 50 lbs.)
Pulling
Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.
Pushing
Using upper extremities to press against something with steady force to thrust forward, downward, or outward.
Reaching
Extending hand(s) and arm(s) in any direction.
Seeing
The ability to perceive the nature of objects by the eye.
Walking
Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.
Sitting
Particularly for sustained periods of time.
Standing
Particularly for sustained periods of time.
Stooping
Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
Talking
Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
List Working Conditions Required:
  1. Work is performed indoors and outdoors.
  2. Work hours subject to change with overtime work required.
  3. Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
  4. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
  5. Duties may involve walking, standing for long periods of time, sitting and crouching.
  6. Specific required movements include the following:
  • Trunk- bend, twist, rotate, push, pull, carry.
  • Arms - reach, carry, lift, twist, and rotate.
  • Legs - lift, push, pull, twist, and rotate.
  • Hands - Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.

What Sandia Resort & Casino employees say

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