Executive Chef - Adobe

Short Description

We are seeking a highly accomplished Executive Chef to lead and inspire a dynamic culinary program at Adobe's flagship San Francisco campus. This role oversees two café locations and a robust catering operation, serving a sophisticated client base that expects innovation, exceptional quality, and memorable dining experiences.

The Executive Chef will be responsible for driving culinary excellence across the entire food program, with a strong emphasis on program curation, activation, innovation, team development, and operational performance. This is an ideal opportunity for a proven culinary leader who has excelled as an Executive Chef in high-end restaurant and corporate dining environments and is passionate about mentoring the next generation of culinary talent.

Job Summary

Key Responsibilities:

• Provide strategic culinary leadership for two cafés and catering operations, ensuring exceptional food quality, presentation, and guest experiences.
• Curate and continuously evolve menus, dining experiences, and culinary activations that align with client expectations and industry trends.
• Lead, mentor, and develop a culinary team of approximately 35 associates, including two salaried chefs and multiple frontline leaders.
• Create a culture focused on coaching, accountability, engagement, and professional growth, with an emphasis on developing future Executive Chefs and culinary leaders.
• Partner closely with operations, hospitality, and client stakeholders to deliver innovative programming and elevate the overall dining experience.
• Manage food cost, inventory controls, purchasing, production planning, and labor resources to achieve financial objectives.
• Ensure compliance with all food safety, sanitation, health, and workplace safety standards through training, auditing, and operational oversight.
• Oversee catering execution, including high-profile events, executive dining, and campus activations.
• Maintain strong employee relations practices, fostering a positive and inclusive work environment while addressing performance and development opportunities.
• Monitor and analyze operational metrics, implementing continuous improvement initiatives that drive efficiency and guest satisfaction.
• Stay current on culinary trends, sustainability initiatives, and emerging dining concepts to continually enhance the program.

Preferred Qualifications:

• Associate's Degree in Culinary Arts or equivalent culinary education and experience.
• 7+ years of progressive culinary leadership experience, including significant Executive Chef experience within high-volume, complex foodservice environments.
• Demonstrated success leading large culinary teams, including managing salaried chefs and developing culinary managers.
• Experience in both upscale restaurant environments and corporate dining programs required.
• Previous Bon Appétit Management Company experience strongly preferred.
• Extensive catering and special events experience, including large-scale and high-touch hospitality programs.
• Strong financial acumen with experience managing food cost, inventory, purchasing, labor, and budgeting.
• Proven expertise in food safety, sanitation, HACCP programs, and regulatory compliance.
• Strong employee relations and people-development skills with a passion for coaching and mentorship.
• Comprehensive knowledge of food trends, culinary innovation, menu development, and guest engagement strategies.
• Proficiency with Microsoft Office Suite, Outlook, inventory systems, and operational reporting tools.
• ServSafe Certification preferred.

The Ideal Profile:

The successful candidate is a polished culinary leader who combines the creativity and standards of a high-end restaurant chef with the operational expertise required to lead a world-class corporate dining program. They are equally comfortable mentoring salaried chefs, managing complex operations, engaging with clients, and driving innovation. The ideal Executive Chef has a proven track record of building high-performing teams and developing future culinary leaders.