Description:

Executive Chef 2 | Campus Dining | $71K-$110K Full-Time | On-Site | Atherton, CA Heartline Staffing is recruiting an Executive Chef 2 for a full-time, on-site campus dining opportunity in Atherton, California. This leadership role will oversee resident dining while assisting with catering as needed, combining hands-on culinary expertise with team leadership, menu development, procurement, operational improvement, and client partnership. This is an opportunity for an experienced culinary leader who thrives in high-volume, fast-paced kitchen environments and enjoys developing teams while creating fresh, innovative dining experiences. The Executive Chef will help set culinary direction, standardize operations, mentor team members, and develop menus that balance creativity, client preferences, and nutritional standards.

POSITION OVERVIEW

The Executive Chef will lead culinary operations with responsibility for people management, team development, operational consistency, and culinary strategy. This role manages through others and includes responsibility for performance evaluation, pay reviews, and hiring and termination decisions while partnering across the organization to achieve operational results.

COMPENSATION

$71,000-$110,000 Salary Offers Are Based On Candidate-Specific Criteria Including Experience, Skills, Education, And Training

SCHEDULE

Full-Time On-Site In Atherton, CA One Weekend Day Per Week ROLE Oversee Resident Dining And Assist With Catering As Needed Lead The Implementation Of Culinary Systems That Improve Consistency And Operational Performance Lead, Inspire, And Mentor Culinary Team Members Support Team Development And Professional Growth Manage People, Set Direction, And Deploy Resources Support Performance Evaluations, Pay Reviews, And Hiring / Termination Decisions Oversee Procurement And Purchasing To Support Ingredient Quality And Cost-Effective Sourcing Develop Menus That Balance Creativity, Client Preferences, And Nutritional Standards Introduce Fresh And Innovative Culinary Ideas Build Strong Client Relationships Through Service And Collaboration Apply Culinary Trends And Client Preferences To Menu Planning Implement Processes That Improve Productivity And Consistency Support Culinary Strategy And Continuous Improvement

BENEFITS

Medical, Dental, And Vision Care Wellness Programs 401(k)

Plan With Matching Contributions Paid Time Off Company Holidays Career Growth Opportunities Tuition Reimbursement More Extensive Benefits Information Is Provided Upon Hire Requirements:

Requirements Culinary Experience In High-Volume, Fast-Paced Kitchen Environments

REQUIRED

Leadership And Management Skills

REQUIRED

Experience Mentoring Teams And Supporting Professional Development

REQUIRED

Menu Planning Experience And Knowledge Of Current Culinary Trends And Client Preferences

REQUIRED

Strong Organizational And Detail-Oriented Skills

REQUIRED

Proficiency With Computer Systems

REQUIRED

Demonstrated Problem-Solving Skills And Ability To Independently Implement Processes That Improve Productivity And Consistency

REQUIRED

ServSafe Certification

REQUIRED

Working Knowledge Of HACCP Principles

REQUIRED 1-3

Years Of Management Experience

REQUIRED 1-3

Years Of Related Experience

REQUIRED

Associate's Degree, Bachelor's Degree, Or Equivalent Experience

REQUIRED

Ability To Work One Weekend Day Per Week

REQUIRED

Not ready to formally apply? That's completely fine. Many culinary professionals prefer a confidential conversation first. Call or text Dana directly at (314) 526-0706 .

Email:

Dana@heartlinestaffing.com