Executive Chef 2 - Campus Dining

Position Title: Executive Chef 2 - Campus Dining (Confidential Client)

Location: Atherton, CA | On-site

Employment Type: Permanent

Compensation

• Salary: Up to approximately $110,000, with no bonus. Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training.

Benefits

Benefits begin on Day 1. Comprehensive benefits package that may include medical, dental, vision care and wellness programs; 401(k) plan with matching contributions; paid time off and company holidays; career growth opportunities and tuition reimbursement. More extensive information is provided to new employees upon hire. Relocation assistance is not available, although candidates may relocate at their own expense.

Company Overview (Confidential)

Our Client is a food services company. This campus dining account is a smaller, close-knit college campus; the operation includes resident dining, catering, special events, and summer conference/camp business, making it a year-round account. Think high-quality food hall rather than a traditional cafeteria, with multiple stations, diverse cuisines, pop-up events, and a strong focus on food quality and the student experience.

Position Summary

The campus Executive Chef will oversee resident dining and will assist with catering as needed. This chef will work one weekend day per week; schedule will be either Tuesday through Saturday or Sunday through Thursday. This is a seven-day operation serving approximately 18 meals per week, and the chef must have flexibility based on business needs. Dinner service ends around 7:30 PM, so late-night hours are generally not expected.

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.

Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management. The Executive Chef will oversee approximately 15–20 team members, including supervisors and cooks; there are no additional salaried managers reporting into this position.

Top priorities: strong food safety/sanitation, proven high-volume production and execution, and an ownership mentality.

Primary Functions

• Lead the implementation of streamlined culinary systems that boost consistency and operational success.


• Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth.


• Oversee procurement and purchasing to ensure top-quality ingredients and cost-effective sourcing.


• Design menus that balance creativity with client preferences and nutritional standards.


• Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant.


• Cultivate meaningful relationships with clients through exceptional service and collaboration.


• Play a key role in shaping culinary strategy and driving continuous improvement across your area.

Must-Haves

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.


• Leadership and management skills, with experience mentoring teams and driving professional development.


• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.


• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.


• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency.


• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.


• Education Requirement: Associate’s degree or Bachelor’s degree or equivalent experience


• Management Experience: 1-3 years


• Related Experience: 1-3 years

Preferred Qualifications

• Campus dining experience is highly preferred.

Equivalent Experience

Campus dining experience is highly preferred, although comparable seven-day, high-volume foodservice experience will be considered.