Head of Corporate Culinary Strategy & Operations, Site Services
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 reflecting the company’s culture of science, sustainability, and community. The position directs culinary vision and operations across campus cafés, executive dining, high-touch catering, micro-markets, and VIP scientific symposiums. It leads culinary planning, concept design, and operational readiness for new capital building openings, including collaboration on commercial kitchen layouts, equipment sourcing, and workflow optimization. The role oversees third-party food service management partners, advances environmental sustainability and employee wellness initiatives, and manages food service budgets, capital expenditures, and P&L performance. The successful leader will embody a hands-on Visionary, Architect, Coach, and Catalyst (VACC) leadership style, developing high-performing operational teams and strengthening cross-functional campus partnerships. Relocation benefits are not available.
Requirements
- 10+ years of progressive culinary leadership in a high-volume corporate campus or equivalent environment.
- ServSafe Manager Certification.
- Strategic budget oversight, sustainable supply chain management, menu engineering, and high-touch executive catering execution.
- 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.
Nice To Haves
- Bachelor’s degree in Culinary Arts, Hospitality Management, or equivalent operational experience.
- Certified Executive Chef (CEC) or similar credential.
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.
- Collaborate with architects on commercial kitchen layouts, equipment sourcing, and flow optimization.
- Oversee third-party food service management partners and enforce contractual Service Level Agreements (SLAs), Key Performance Indicators (KPIs), 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 (CapEx), and comprehensive P&L performance.
- Cultivate high-performing operational teams and advance cross-functional campus partnerships through a hands-on VACC leadership style.
Benefits
- A discretionary annual bonus may be available based on individual and Company performance.
- The position qualifies for company benefits detailed at the provided link.
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What This Job Offers
Job Type
Full-time
Career Level
Director
