CHEF MGR

Compass Group•Palo Alto, CA

1d•$80,000 - $95,000•Onsite

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Chef Manager is responsible for leading both culinary and food service operations, ensuring high standards of food quality, safety, sustainability, and guest satisfaction. This position blends hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and compliance. The ideal candidate is a skilled culinarian with strong leadership abilities and a passion for scratch cooking, seasonal ingredients, and sustainable practices.

Requirements

Minimum of 3 years of culinary management experience in contract foodservice, fine dining, hospitality, or high-volume restaurant settings.
Strong understanding of P&L management and experience in a contract-managed service environment preferred.
Proven expertise in menu development, production planning, cost control, and inventory management.
Extensive knowledge of culinary trends, sustainability practices, and food safety regulations.
Experience with exhibition cooking and interacting with guests in a customer-focused environment.
Effective team leadership and performance management skills, including conducting performance evaluations.
Proficiency in Microsoft Office Suite (Word, Excel, Outlook, Teams).
ServSafe Certification preferred.
Culinary degree or equivalent experience strongly preferred.

Responsibilities

Lead all aspects of culinary operations, including production, menu planning, food preparation, presentation, and sanitation.
Manage full food service operations, including inventory control, ordering, receiving, and vendor relationships.
Ensure compliance with HACCP standards, health regulations, and company food safety policies.
Collaborate with the dining team on creative menu development that emphasizes fresh, seasonal, and sustainable ingredients.
Maintain P&L accountability, oversee food and labor costs, and contribute to financial reporting and forecasting.
Lead all hiring, onboarding, scheduling, and performance management for frontline staff.
Train, mentor, and coach culinary and service teams to uphold service standards and culinary excellence.
Ensure attention to detail across front- and back-of-house operations, including cleanliness, signage, menu displays, and pricing.
Support special events, catering functions, and guest dining experiences.
Lead all aspects of administrative functions such as staff payroll, invoicing, and weekly and month-end reporting.
Champion a culture of safety, partnership, and continuous improvement across the operation.