Campus Culinary Strategy Director | Sustainability & Ops

Genentech; South San Francisco (CA); Presencial; USD 203.000 - 378.000; Jornada completa

Descripción de la vacante

Genentech in South San Francisco is seeking a Corporate Culinary Director to define and elevate the workplace dining experience across our flagship campus. Lead the culinary strategy, sustainable sourcing, and high-volume operations reflecting Genentech's culture of science and community.

You will oversee multi-venue food service, plan capital projects with architects, manage SLAs with partners, and drive nutrition labeling and wellness offerings while guiding a high-performing team.

Formación

• Bachelor's degree or equivalent in Culinary Arts or Hospitality Management.
• 10+ years of progressive culinary leadership in high-volume environments.
• ServSafe Manager Certification; CEC or equivalent preferred.

Responsabilidades

• Direct the campus-wide culinary vision and operations across cafés, executive dining, catering, micro-markets, and VIP symposia.
• Lead culinary planning and design for new capital openings with architects on kitchen layouts and equipment.
• Oversee third-party food service partners with SLAs, KPIs and audits.
• Advance sustainability initiatives including farm-to-table sourcing, zero-waste targets, and plant-forward menu engineering.
• Champion employee wellness with nutrition labeling, allergen protocols, and science-based offerings.
• Manage multi-million-dollar budgets, CapEx and P&L performance.

Conocimientos

Strategic budget oversight

Sustainable supply chain management

Menu engineering

Executive catering execution

Educación

Bachelor's degree in Culinary Arts / Hospitality Management

Descripción del empleo

Genentech in South San Francisco is seeking a Corporate Culinary Director to define and elevate the workplace dining experience across our flagship campus. Lead the culinary strategy, sustainable sourcing, and high-volume operations reflecting Genentech's culture of science and community.

You will oversee multi-venue food service, plan capital projects with architects, manage SLAs with partners, and drive nutrition labeling and wellness offerings while guiding a high-performing team.