The Opportunity
As the Corporate Culinary Director, you will define and elevate the workplace dining experience across our flagship South San Francisco campus. In this role, you will lead our campus-wide culinary strategy, integrate sustainable food sourcing, and deliver high-volume operational excellence that reflects Genentech's culture of science, sustainability, and community.
- 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 with architects on commercial kitchen layouts, equipment sourcing, and flow optimization.
- Oversee third-party food service management partners to enforce rigorous contractual Service Level Agreements (SLAs), Key Performance Indicators (KPIs), and operational audit benchmarks.
- Advance environmental sustainability initiatives across all food operations, including farm-to-table sourcing, zero-food-waste targets, and plant-forward menu engineering in alignment with Roche global standards.
- Champion employee wellness programs in partnership with site health teams, implementing 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.
- Embody a hands-on Visionary, Architect, Coach, and Catalyst (VACC) leadership style, cultivating high-performing operational teams and advancing cross-functional campus partnerships.
Who You Are
- Bachelor’s degree in Culinary Arts, Hospitality Management, or equivalent operational experience preferred.
- 10+ years of progressive culinary leadership in high-volume corporate campus or equivalent environment.
- Demonstrated success managing contract food service providers (e.g., Compass Group, Bon Appétit, Aramark) and negotiating vendor contracts.
- Direct experience opening new, large-scale culinary facilities or managing major corporate campus transitions.
- ServSafe Manager Certification required; Certified Executive Chef (CEC) or similar credential preferred.
- Strategic budget oversight, sustainable supply chain management, menu engineering, and high-touch executive catering execution.
No relocation benefits are available for this posting
The expected salary range for this position based on the primary location of California is $203,300 - $377,500. Actual pay will be determined based on experience, qualifications, geographic location, and other job-related factors permitted by law. A discretionary annual bonus may be available based on individual and Company performance. This position also qualifies for the benefits detailed at the link provided below.
