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Position: Executive Chef - Campus Contract Dining

Location: Los Angeles, CA

Duration: Full Time / Permanent

Salary: $115k-$125k

Key Purpose:

The Campus Executive Chef (CEC) will uphold the integrity of a multi-unit culinary program as directed by Client. The CEC will partner with the account leadership in ensuring all ISS/GEI culinary best practices, guidelines, policies, SOPs, NetMenu application requirements, and approved minimum offering standards are being followed in order to uphold our high-quality expectation.

MANDATORY EXPERIENCE:

• High-volume, Corporate Campus Dining experience (not institutions)
• Experience with multi-outlet food service, catering, specialty dining
• Experience with Campus accounts serving 2000 - 5000 people daily
• Strong P&L ownership / financial acumen demonstrated by metrics
• Menu development with an emphasis on creativity and presentation
• Experience leading very large culinary teams
• 5+ years as an Executive Chef in a similar Corporate Dining environment

RESUME MUST REFLECT

• Blend of chef-driven culinary experience + corporate dining
• Strong preference for B&I - BUSINESS v institutions
• Experience in high-touch, subsidized accounts preferred
• Ability to balance creativity with operational structure
• Highly creative, artsy, and experience-driven
• Must bring innovation, storytelling, and visual/experiential thinking to food
• Ability to collaborate with creative stakeholders and adapt to evolving ideas
• Proven ability to lead multi-unit or campus-level culinary teams
• Leads with inspiration, not just execution

KEY ACCOUNTABILITIES

The Campus Executive Chef will provide culinary support to a multi-unit account including, but not limited to:

• Partners with the leadership to ensure:

• Hiring best practices are followed for culinary positions
• ISS/GEI/client guidelines, policies, SOPs, and CPEs for food production and quality standards are being met in each unit.
• Required NetMenu applications are maintained and accurately functioning
• Monitor and support culinary budgetary requirements and provide accurate data to support cost analysis
• Menu programming is created following program standards, entered into NetMenu application and meeting unit’s specific requirements
• ISS/GEI/client procurement purchasing guidelines, policies, and SOPs are followed
• Procurement Integrity Index (PII) scores are compliant with our Key Performance Indicators (KPI) requirements
• New unit start up process where applicable

• Attend and facilitate culinary leadership team meetings to provide guidance and alignment in all ISS/GEI/client culinary initiatives
• Cascade and monitor all aspects of culinary training directed by ISS/GEI/client guidelines, policies, SOPs, and program standards
• May be asked to perform other duties and responsibilities as assigned.

Food and Workplace Safety:

• Partners with Unit leadership to ensure:

• Kitchen organization and cleanliness provides a safe environment for all employees and guest
• Workplace Safety guidelines, policies, and SOPs are followed daily
• Food Safety guidelines, policies, and SOPs are followed daily
• Allergen Control Plan (ACP) guidelines, policies, and SOPs are followed daily
• Product labels are accurate and contains all allergenic ingredients 
• HACCP guidelines, policies, and SOPs are followed daily
• NSF guidelines, policies, and SOPs are followed daily

Core Competencies:

• Communication and Influence - Use verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question.  This role may require basic negotiation and influence skills, cooperation, tact, and diplomacy.
• Diversity Awareness - The ability and willingness to respect and value the differences and perceptions of different groups/individuals.  This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the company.
• Customer Focus - The ability to provide excellent service to external and internal customers.  This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and taking action to remedy the complaint; and treating the customer as if he/she is valuable.
• Drive and Dependability - The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working.  This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
• Stress Tolerance/Flexibility - The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
• Interpersonal Relationships - The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion with dealing with the needs and problems of others.
• Communication - The ability to speak clearly and politely to Management, Associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.
• Integrity - The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.

Experience, Skills, and Expectations:

• Blend of chef-driven culinary experience + corporate dining
• Strong preference for B&I
• Experience in high-touch, subsidized accounts preferred
• Ability to balance creativity with operational structure
• Proven ability to lead multi-unit or campus-level culinary teams
• Strong focus on developing chefs and building culture
• Leads with inspiration, not just execution
• Oversees multiple outlets and campus dining programs
• Ensures consistency, quality, and scalability
• Partners closely with Key Account Manager and client stakeholders
• Deliver chef-driven, high-quality, visually compelling food experiences
• Drive innovation that aligns with Riot’s creative culture
• Maintain financial discipline (costs, margins, forecasting)
• Build strong team culture and engagement
• Ensure program consistency across the campus

Physical Demands & Work Environment

Work up to 8 hours a day on your feet, excluding breaks.

Must be able to lift a minimum of 25lbs.

Come to work properly dressed according to the dress code.

Employee must be able to work under pressure and time deadlines during peak periods.

HSEQ Compliance

All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. 

EOE - Equal Opportunity Employer