Culinary Operations Lead

Anthropics Technology Ltd•San Francisco, CA

34d•$185,000 - $185,000•Hybrid

About The Position

We are seeking an experienced Culinary Operations Lead to join our Workplace team at Anthropic's San Francisco headquarters. In this role, you will own the end-to-end operations of our culinary program, ensuring our team has access to high-quality food services that fuel their important work in AI safety and research. You'll be responsible for everything from menu approval and procurement to vendor relations and budget management, creating an exceptional dining experience that supports our mission-driven culture. As Culinary Operations Lead, you will serve as the central point of operational excellence for all food services at our SF headquarters. You'll establish metrics and processes that scale with our growth, coordinate catering for high-priority meetings and events, and build strong vendor relationships that ensure consistent quality and value. This role requires both strategic thinking to optimize our culinary operations and hands-on execution to ensure every detail meets our high standards.

Requirements

5+ years of experience in culinary operations, food service management, or corporate dining program management
Proven track record of managing vendor relationships and procurement processes
Strong financial acumen with experience managing budgets, analyzing costs, and optimizing operational efficiency
Demonstrated ability to establish metrics, track performance, and use data to drive decisions
Experience with project management and ticketing systems (Jira experience preferred)
Excellent organizational skills with the ability to manage multiple priorities simultaneously
Outstanding communication skills and ability to collaborate effectively with cross-functional teams
Knowledge of food safety regulations, dietary requirements, and nutrition principles

Nice To Haves

Experience managing culinary operations in fast-growing technology companies or startup environments
Background in event catering and high-stakes executive dining services
Familiarity with sustainable and ethical sourcing practices
Experience building culinary programs from scratch or through periods of rapid scaling
Certification in food safety management (ServSafe or equivalent)
Culinary degree or professional training in hospitality management
Have a passion for creating exceptional food experiences that bring people together
Are detail-oriented and maintain high standards while operating in a fast-paced environment
Thrive in ambiguous situations and can build structure and processes where none exist
Possess a service-oriented mindset and genuine care for the employee experience
Are resourceful and proactive, always looking for ways to improve operations
Communicate with kindness and directness, embodying Anthropic's values of high trust and low ego
Care about Anthropic's mission and understand the importance of supporting teams doing critical work

Responsibilities

Operational Oversight
Own end-to-end culinary operations for San Francisco headquarters, ensuring seamless daily execution and continuous improvement
Manage procurement processes including food ordering and small equipment purchases, optimizing for quality, cost, and sustainability
Review and approve menus to ensure variety, quality, nutritional balance, and alignment with dietary needs and preferences
Coordinate catering operations for company events, ensuring flawless execution and exceptional experiences
Manage catering for high-priority meetings in the Executive Briefing Center (EBC), providing white-glove service for critical stakeholder engagements
Oversee Jira ticket intake and resolution system, ensuring responsive and efficient service delivery for all culinary requests
Metrics and Financial Management
Establish and manage operational budgets for SF culinary operations, ensuring fiscal responsibility and cost optimization
Develop and track key performance indicators including cost per serving, servings per day, waste reduction, and satisfaction metrics
Provide regular reporting and insights to leadership on culinary program performance and opportunities for improvement
Implement data-driven approaches to optimize menu planning, procurement, and resource allocation
Vendor Relations
Develop and maintain strong relationships with food vendors, suppliers, and catering partners
Negotiate contracts and pricing to ensure competitive rates while maintaining quality standards
Evaluate vendor performance regularly and manage issues proactively to ensure consistent service delivery
Stay informed about new vendors and emerging food service trends to continuously improve our offerings
Quality Control
Establish and enforce quality standards for all food services, from daily meals to special event catering
Conduct regular quality assessments and implement corrective actions as needed
Gather and analyze feedback from employees to continuously improve the culinary program
Ensure compliance with food safety regulations and health department requirements
Maintain high standards for presentation, taste, freshness, and service across all culinary operations