Culinary Operations Lead

About the position We are seeking an experienced Culinary Operations Lead to join our Workplace team at Anthropic's San Francisco headquarters. In this role, you will own the end-to-end operations of our culinary program, ensuring our team has access to high-quality food services that fuel their important work in AI safety and research. You'll be responsible for everything from menu approval and procurement to vendor relations and budget management, creating an exceptional dining experience that supports our mission-driven culture. As Culinary Operations Lead, you will serve as the central point of operational excellence for all food services at our SF headquarters. You'll establish metrics and processes that scale with our growth, coordinate catering for high-priority meetings and events, and build strong vendor relationships that ensure consistent quality and value. This role requires both strategic thinking to optimize our culinary operations and hands-on execution to ensure every detail meets our high standards.

Responsibilities

• Own end-to-end culinary operations for San Francisco headquarters, ensuring seamless daily execution and continuous improvement
• Manage procurement processes including food ordering and small equipment purchases, optimizing for quality, cost, and sustainability
• Review and approve menus to ensure variety, quality, nutritional balance, and alignment with dietary needs and preferences
• Coordinate catering operations for company events, ensuring flawless execution and exceptional experiences
• Manage catering for high-priority meetings in the Executive Briefing Center (EBC), providing white-glove service for critical stakeholder engagements
• Oversee Jira ticket intake and resolution system, ensuring responsive and efficient service delivery for all culinary requests
• Establish and manage operational budgets for SF culinary operations, ensuring fiscal responsibility and cost optimization
• Develop and track key performance indicators including cost per serving, servings per day, waste reduction, and satisfaction metrics
• Provide regular reporting and insights to leadership on culinary program performance and opportunities for improvement
• Implement data-driven approaches to optimize menu planning, procurement, and resource allocation
• Develop and maintain strong relationships with food vendors, suppliers, and catering partners
• Negotiate contracts and pricing to ensure competitive rates while maintaining quality standards
• Evaluate vendor performance regularly and manage issues proactively to ensure consistent service delivery
• Stay informed about new vendors and emerging food service trends to continuously improve our offerings
• Establish and enforce quality standards for all food services, from daily meals to special event catering
• Conduct regular quality assessments and implement corrective actions as needed
• Gather and analyze feedback from employees to continuously improve the culinary program
• Ensure compliance with food safety regulations and health department requirements
• Maintain high standards for presentation, taste, freshness, and service across all culinary operations

Requirements

• 5+ years of experience in culinary operations, food service management, or corporate dining program management
• Proven track record of managing vendor relationships and procurement processes
• Strong financial acumen with experience managing budgets, analyzing costs, and optimizing operational efficiency
• Demonstrated ability to establish metrics, track performance, and use data to drive decisions
• Experience with project management and ticketing systems (Jira experience preferred)
• Excellent organizational skills with the ability to manage multiple priorities simultaneously
• Outstanding communication skills and ability to collaborate effectively with cross-functional teams
• Knowledge of food safety regulations, dietary requirements, and nutrition principles

Nice-to-haves

• Experience managing culinary operations in fast-growing technology companies or startup environments
• Background in event catering and high-stakes executive dining services
• Familiarity with sustainable and ethical sourcing practices
• Experience building culinary programs from scratch or through periods of rapid scaling
• Certification in food safety management (ServSafe or equivalent)
• Culinary degree or professional training in hospitality management

Benefits

• competitive compensation and benefits
• optional equity donation matching
• generous vacation and parental leave
• flexible working hours
• a lovely office space in which to collaborate with colleagues

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