Chef Manager

Compass Group•New York, NY

2d•$65,000 - $75,000•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 We are seeking a growth-minded Chef Manager for our growing business. In this role, you will be responsible for the overall success of both the culinary and food service operation, including kitchen leadership, inventory management, food safety compliance, quality assurance, and team development. The ideal candidate is a hands-on leader who is passionate about operational excellence, food quality, sustainability, and creating a safe and organized work environment.

Requirements

Working knowledge of HACCP principles and food safety regulations.
Minimum of three years of culinary management experience in contract foodservice, fine dining, or restaurant environments with responsibility for purchasing, inventory management, and cost control.
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, presentation, and food cost management.
Experience leading high-volume culinary operations and maintaining regulatory compliance.
Experience with exposition cooking.
Knowledge of P&L accountability and contract-managed service experience preferred.
Strong organizational, leadership, communication, and problem-solving skills.
Proven ability to maintain a safe, organized, and inspection-ready kitchen environment.

Nice To Haves

ServSafe certification preferred.

Responsibilities

Provide full culinary management of the food service operation, including inventory management, ordering, receiving, storage, and product rotation.
Oversee purchasing, menu development, cost controls, and inventory management with a focus on sourcing and utilizing local food products.
Manage food, beverage, and supply ordering processes to maintain appropriate inventory levels while minimizing waste through First In, First Out (FIFO) practices.
Ensure proper receiving procedures, invoice verification, product labeling, dating, storage, and rotation throughout the operation.
Maintain clean, organized, and compliant walk-in coolers, freezers, dry storage areas, dish rooms, porter stations, chemical storage rooms, and smallwares storage areas.
Maintain all Compass food safety, sanitation, and operational logs accurately and on schedule.
Serve as the kitchen Safety Champion by maintaining the Safety Binder, conducting safety audits, tracking corrective actions, and promoting a culture of workplace safety.
Ensure compliance with HACCP procedures, Department of Health (DOH) regulations, temperature monitoring requirements, sanitation standards, and company policies.
Keep the kitchen inspection-ready at all times through routine self-inspections, documentation, and corrective actions.
Conduct daily equipment inspections and coordinate maintenance repairs by submitting, monitoring, and following up on work orders until completion.
Immediately identify and report safety hazards, equipment issues, and operational concerns.
Verify completion of daily kitchen opening and closing procedures, production records, and operational checklists.
Complete Grab & Go quality, merchandising, and presentation audits to ensure product quality and guest satisfaction.
Monitor food quality, freshness, labeling accuracy, presentation standards, and overall culinary execution.
Lead, coach, and develop kitchen staff while holding team members accountable for food safety, operational standards, and performance expectations.
Participate in and facilitate daily or weekly 10@10 safety and operational meetings.
Demonstrate knowledge of P&L accountability and support financial performance objectives.
Possess a passion for sustainability and support company initiatives that promote responsible sourcing and waste reduction.