Campus Executive Chef 2: Lead Menu Innovation & Team

Cephas Consultancy Services Private Limited; Atherton (CA); On-site; USD 110,000 - 160,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Wellness programs

401(k) with matching

Paid time off

Company holidays

Tuition reimbursement

Career growth opportunities

Job summary

Cephas Consultancy Services Private Limited in Atherton, California, seeks an Executive Chef 2 to oversee campus dining and assist with catering. You will lead a high‑volume kitchen, standardize operations, mentor staff, and craft menus that meet client needs while ensuring nutritional standards.

The role emphasizes strong leadership, cost control, and ongoing menu innovation, with responsibility for hiring decisions and performance development within a dynamic campus dining program.

Qualifications

• Experience in high‑volume, fast‑paced kitchen environments.
• Strong leadership and team development abilities.
• Advanced menu planning and understanding client preferences.
• Proficiency with computer systems to streamline operations.

Responsibilities

• Lead and standardize culinary operations across campus dining.
• Mentor and develop a high-performing kitchen team.
• Oversee procurement to ensure quality and cost‑effective sourcing.
• Design menus balancing creativity with client preferences and nutrition standards.
• Build strong client partnerships and drive continuous improvement in dining services.

Skills

Leadership & management

Culinary expertise

Menu planning

Operations efficiency

Problem solving

ServSafe & HACCP

Education

Associate’s or Bachelor’s degree or equivalent experience

Job description

Cephas Consultancy Services Private Limited in Atherton, California, seeks an Executive Chef 2 to oversee campus dining and assist with catering. You will lead a high‑volume kitchen, standardize operations, mentor staff, and craft menus that meet client needs while ensuring nutritional standards.

The role emphasizes strong leadership, cost control, and ongoing menu innovation, with responsibility for hiring decisions and performance development within a dynamic campus dining program.