Chef Manager - University of the Pacific Sacramento

Compass Group•Sacramento, CA

43d•$95,000 - $100,000•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 SummaryWe are seeking a growth-minded Chef Manager to lead the culinary and food service operation at the University of the Pacific in Sacramento. This role oversees café service and campus catering, ensuring high-quality food production, efficient operations, and strong financial performance. The position primarily follows a Monday through Friday schedule aligned with the university’s operating calendar. Responsibilities include managing daily café setups and catering services during the week, with occasional weekend catering events.

Nice To Haves

Working knowledge of HACCP standards
Minimum of three years of culinary management experience in contract foodservice, higher education, fine dining, or restaurant environments
Strong experience with inventory management, purchasing, and cost control
Knowledge of current food and catering trends with a focus on quality and presentation
Experience with expo cooking and coordinating service execution
Experience with P&L accountability and contract-managed food service operations preferred
ServSafe certification preferred

Responsibilities

Oversee the full culinary and food service operation including inventory, ordering, and receiving
Manage café production and service while coordinating campus catering functions
Develop menus, manage food cost controls, and maintain purchasing and inventory systems
Ensure high standards for food quality, presentation, sanitation, and production
Support sustainable practices with an emphasis on sourcing and utilizing local products
Monitor financial performance including P&L accountability
Lead and develop culinary team members while maintaining a safe and compliant kitchen environment