Head of Corporate Culinary Strategy & Operations, Site Services

Roche • South San Francisco, CA

7d • $203,300 - $377,500 • Onsite

About The Position

The Head of Corporate Culinary Strategy & Operations will define and elevate the workplace dining experience across Genentech’s flagship South San Francisco campus. The role leads campus-wide culinary strategy, integrates sustainable food sourcing, and delivers high-volume operational excellence aligned with Genentech’s culture of science, sustainability, and community.

The position directs culinary vision and operations across campus cafés, executive dining, catering, micro-markets, and VIP scientific symposiums. It also leads culinary planning, concept design, and operational readiness for new capital building openings, including collaboration on kitchen layouts, equipment sourcing, and workflow optimization. The role oversees third-party food service partners, sustainability and employee wellness initiatives, and multi-million-dollar operating budgets, capital expenditures, and P&L performance. The leader is expected to cultivate high-performing teams and cross-functional campus partnerships.

The expected salary range for the California primary location is $203,300–$377,500. Actual pay depends on experience, qualifications, geographic location, and other job-related factors. A discretionary annual bonus may be available based on individual and Company performance. No relocation benefits are available.

Requirements

• 10+ years of progressive culinary leadership in a high-volume corporate campus or equivalent environment.
• Demonstrated success managing contract food service providers and negotiating vendor contracts.
• Direct experience opening new, large-scale culinary facilities or managing major corporate campus transitions.
• ServSafe Manager Certification.
• Strategic budget oversight, sustainable supply chain management, menu engineering, and high-touch executive catering execution.

Nice To Haves

• Bachelor’s degree in Culinary Arts, Hospitality Management, or equivalent operational experience preferred.
• Certified Executive Chef (CEC) or similar credential preferred.

Responsibilities

• Direct the multi-venue culinary vision and operational execution across campus cafés, executive dining, high-touch catering, micro-markets, and VIP scientific symposiums.
• Lead culinary planning, concept design, and operational readiness for new capital building openings, collaborating on commercial kitchen layouts, equipment sourcing, and flow optimization.
• Oversee third-party food service management partners and enforce contractual Service Level Agreements, Key Performance Indicators, and operational audit benchmarks.
• Advance environmental sustainability initiatives across food operations, including farm-to-table sourcing, zero-food-waste targets, and plant-forward menu engineering aligned with Roche global standards.
• Champion employee wellness programs with site health teams, including transparent nutrition labeling, allergen management protocols, and science-backed nutritional offerings.
• Manage multi-million-dollar food service operating budgets, capital expenditures, and comprehensive P&L performance.
• Cultivate high-performing operational teams and advance cross-functional campus partnerships through a hands-on Visionary, Architect, Coach, and Catalyst leadership style.

What This Job Offers

• Job Type: Full-time
• Career Level: Director