An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$150,000 - $170,000/year + benefits About the Opportunity We're partnering with a premier contract dining operator to find an accomplished Culinary Director to lead one of the most exciting corporate dining programs in Silicon Valley. This is a high-visibility, hands-on leadership role overseeing multiple culinary operations for a major tech campus known for its culture of innovation and world-class hospitality standards. This is a rare opportunity for a seasoned Executive Chef ready to step into a strategic, multi-site leadership role — shaping the future of a rapidly expanding dining program. Key Responsibilities Provide overall culinary leadership across multiple dining venues, executive dining, catering, and special events Develop innovative, seasonal menus that reflect fresh, high-quality ingredients and support wellness and sustainability goals Lead, mentor, and develop Executive Chefs, Sous Chefs, and culinary teams — building a culture of excellence and accountability Oversee food production quality, consistency, and execution across all operations Drive financial performance through food costing, purchasing, inventory, labor planning, and waste reduction Partner with operational leaders and client stakeholders to deliver seamless, exceptional hospitality Lead culinary planning for new building openings and concept launches — menu development, training, and operational readiness Serve as a visible, hands-on leader engaged across all areas of the operation What We're Looking For 15+ years of progressive culinary leadership across diverse kitchen environments Strong background in high-volume production combined with fine dining execution Corporate dining experience required; luxury hotel or upscale hospitality F&B leadership highly desirable Proven success leading pre-opening projects — new facilities, venues, or food concepts Experience overseeing executive dining, retail dining, and large-scale catering Strong financial acumen — menu costing, purchasing, labor planning Exceptional leadership and communication skills, with a track record of developing high-performing teams Comfortable partnering directly with senior client stakeholders Send your resume to cassidy@corecruitment.com today if you are interested!
