Executive Chef – Campus Dining - Mid‑Senior Level

Virgo & Aries LLC; Atherton (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Virgo & Aries LLC in Atherton, CA is seeking an Executive Chef for Campus Dining (Mid-Senior Level). The role oversees a high-volume, year-round dining program with a strong emphasis on quality and student experience.

You will lead culinary operations, ensure food safety, and mentor a team while collaborating with campus partners. The position requires extensive high-volume culinary experience, leadership skills, and menu development abilities, with a weekend day commitment and scheduling

Qualifications

• Associate degree or higher required or equivalent experience.
• 1–3 years of management experience.
• 1–3 years of related culinary experience.
• Must work one weekend day and schedule flexibility.
• Year-round campus dining with multiple stations.

Responsibilities

• Lead daily culinary operations with strong food safety and production standards.
• Manage and mentor a team of 15–20 culinary staff.
• Oversee procurement, purchasing, and cost-effective sourcing.
• Develop menus balancing creativity, nutrition, and client preferences.
• Support events, catering, and seasonal conference dining.

Skills

Leadership

Menu planning

Food safety HACCP

Communication

Mentoring

Education

Associate degree or higher

Culinary degree preferred

Tools

Kitchen equipment knowledge

Job description

Executive Chef – Campus Dining - Mid‑Senior Level

Atherton, United States | Posted on 10/11/2026

VIRGO AND ARIES LLC was founded to help individuals and small businesses thrive by connecting talent with opportunity. Our mission is to empower entrepreneurs, professionals, and business owners with tailored solutions that support growth, success, and career development.

Job Description

Executive Chef – Campus Dining (Mid‑Senior Level)

Atherton, CA 94027

Must be a United States resident to be considered for this role

No relocation assistance will be provided

This role oversees resident dining operations and supports campus catering as needed. The Executive Chef will work one weekend day per week and lead a high‑volume, year‑round dining program focused on quality, consistency, and student experience.

Key Responsibilities

Lead daily culinary operations, ensuring strong food safety, sanitation, and production standards.

Manage and mentor a team of 15–20 culinary staff, fostering development and accountability.

Oversee procurement, purchasing, and cost‑effective ingredient sourcing.

Develop menus that balance creativity, nutrition, and client preferences.

Implement streamlined culinary systems to improve consistency and efficiency.

Build strong relationships with campus partners through collaboration and service excellence.

Support special events, catering, and seasonal conference dining as needed.

What You’ll Bring

Extensive experience in high‑volume culinary operations.

Proven leadership skills with the ability to coach and develop teams.

Strong menu‑planning abilities and knowledge of current culinary trends.

Solid organizational skills and comfort with kitchen technology and operational systems.

Demonstrated ability to independently improve processes and productivity.

ServSafe certification and working knowledge of HACCP.

Requirements

Requirements

Associate degree or higher, or equivalent experience.

1–3 years of management experience.

1–3 years of related culinary experience.

Must be able to work one weekend day and maintain schedule flexibility.

Year‑round campus dining environment with multiple stations and diverse cuisines.

No late‑night hours; dinner service typically ends around 7:30 PM.

Ideal candidates show career stability, strong communication skills, and a passion for campus dining.

No relocation assistance; candidates may relocate at their own expense.

Interview process includes recruiter screening, onsite interview, and a chef tasting assessment.