Executive Chef – Campus Dining - Mid‑Senior Level
Listed on 2026-10-15
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Restaurant/Food Service
Cook & Chef, Catering, Restaurant Manager
Executive Chef – Campus Dining - Mid‑Senior Level
Atherton, United States | Posted on 10/11/2026
VIRGO AND ARIES LLC was founded to help individuals and small businesses thrive by connecting talent with opportunity. Our mission is to empower entrepreneurs, professionals, and business owners with tailored solutions that support growth, success, and career development.
Job DescriptionExecutive Chef – Campus Dining (Mid‑Senior Level)
Atherton, CA 94027
Must be a United States resident to be considered for this role
No relocation assistance will be provided
This role oversees resident dining operations and supports campus catering as needed. The Executive Chef will work one weekend day per week and lead a high‑volume, year‑round dining program focused on quality, consistency, and student experience.
Key ResponsibilitiesLead daily culinary operations, ensuring strong food safety, sanitation, and production standards.
Manage and mentor a team of 15–20 culinary staff, fostering development and accountability.
Oversee procurement, purchasing, and cost‑effective ingredient sourcing.
Develop menus that balance creativity, nutrition, and client preferences.
Implement streamlined culinary systems to improve consistency and efficiency.
Build strong relationships with campus partners through collaboration and service excellence.
Support special events, catering, and seasonal conference dining as needed.
What You’ll BringExtensive experience in high‑volume culinary operations.
Proven leadership skills with the ability to coach and develop teams.
Strong menu‑planning abilities and knowledge of current culinary trends.
Solid organizational skills and comfort with kitchen technology and operational systems.
Demonstrated ability to independently improve processes and productivity.
Serv Safe certification and working knowledge of HACCP.
RequirementsRequirements
Associate degree or higher, or equivalent experience.
1–3 years of management experience.
1–3 years of related culinary experience.
Must be able to work one weekend day and maintain schedule flexibility.
Year‑round campus dining environment with multiple stations and diverse cuisines.
No late‑night hours; dinner service typically ends around 7:30 PM.
Ideal candidates show career stability, strong communication skills, and a passion for campus dining.
No relocation assistance; candidates may relocate at their own expense.
Interview process includes recruiter screening, onsite interview, and a chef tasting assessment.
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