Executive Chef - Campus Dining

About the Role

As the Executive Chef for campus dining services at Menlo College, you will lead culinary operations for resident dining and support catering as needed. This leadership role involves working one weekend day per week and offers an opportunity to shape the dining experience for the campus community.

You will standardize operations, develop the team, and create innovative menus that meet diverse needs. Building strong partnerships across the campus community will be essential to the dining program.

Key responsibilities include managing the culinary team, setting strategic direction, deploying resources, and overseeing performance evaluations, compensation reviews, hiring, and termination decisions. Success requires strong leadership, collaboration, and communication skills.

Your Impact & Responsibilities

• Culinary Leadership: Lead the implementation of streamlined culinary systems to improve consistency and operational performance.
• Team Development: Mentor and develop the culinary team, supporting professional growth and future leaders.
• Menu Innovation: Design creative menus that balance client preferences, nutritional standards, and current culinary trends. Develop fresh ideas to keep dining experiences engaging and relevant.
• Operational Excellence: Oversee procurement and purchasing to source quality ingredients cost-effectively. Maintain food safety and sanitation standards.
• Client Engagement: Build relationships with clients through service and collaboration.
• Strategic Contribution: Help shape culinary strategy and drive continuous improvement across dining operations.

Qualifications

We are looking for a culinary leader with:

• Culinary Expertise: Experience in high-volume, fast-paced kitchens, with strong culinary production and execution skills.
• Leadership & Management: Ability to lead, mentor, and develop culinary teams, including experience with performance management and resource deployment.
• Menu Planning: Menu planning skills and knowledge of current culinary trends and diverse client preferences.
• Organizational Skills: Strong organization and attention to detail, with proficiency in computer systems.
• Problem-Solving: Ability to solve problems and independently implement processes that improve productivity and consistency.
• Food Safety: ServSafe certification and working knowledge of HACCP principles.
• Education: Associate’s degree, Bachelor’s degree, or equivalent culinary experience.
• Experience: At least 1 year of management experience and 1 year of related culinary experience. Campus dining experience is preferred; comparable seven-day, high-volume foodservice experience will also be considered.

About Menlo College Dining

Menlo College is a close-knit campus community. The dining operation runs year-round and includes resident dining, catering, special events, and summer conference and camp business. It serves approximately 675 students on meal plans, along with faculty and staff.

The dining environment is designed to resemble a high-quality food hall rather than a traditional cafeteria, with multiple stations, diverse cuisines, pop-up events, and a focus on food quality and the student experience.

You will oversee a team of approximately 15–20 members, including supervisors and cooks, with no additional salaried managers reporting directly to this position. This is a seven-day operation serving approximately 18 meals per week. The Executive Chef is expected to work one weekend day and must be flexible based on business needs. Dinner service generally ends around 7:30 PM, so late-night hours are not typically expected.

Who You Are

We seek a dedicated individual who is passionate, engaging, comfortable with technology, and interested in making Menlo College a long-term professional home. An ownership mentality is valued.

Compensation & Benefits

We offer a competitive compensation package, with salary determined by a candidate’s experience, skills, education, and training. This position does not include a bonus. Benefits begin on Day 1 and 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 information about benefits is provided to new employees upon hire. Relocation assistance is not available for this role.

Interview Process

The interview process includes a recruiter phone screen, an interview with the onsite team, and a chef tasting or practical culinary assessment.

Location: Atherton, CA, United States
Job Type: Direct Hire