Executive Chef 2 | Campus Dining | $71K-$110K

Purple Cow Recruiting•Atherton, CA

4d•$71,000 - $110,000•Onsite

About The Position

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. 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.

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

Responsibilities

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