Chef Manager

Compass Group•Boston, MA

14d•$65,000 - $68,000•Onsite

About The Position

Bon Appetit is seeking a collaborative and growth-oriented Chef Manager to lead operations at one of the largest and busiest campus dining locations at Emmanuel College. This role is ideal for an experienced Chef looking to expand into operations leadership, or for a culinary professional with high-volume foodservice experience who enjoys engaging with guests, developing teams, and delivering exceptional dining experiences. The Chef Manager will oversee café operations, support menu execution, lead and coach staff, and serve as a visible presence for students seeking information about menu offerings, ingredients, and allergens. This position follows a consistent schedule that includes opening responsibilities on Sundays and evening leadership shifts Monday through Thursday, with Fridays and Saturdays off, providing a regular work-life balance and two consecutive days off each week.

Requirements

Culinary leadership experience in contract foodservice, higher education dining, restaurants, hotels, or other high-volume food environments.
Experience supervising teams and coordinating multiple operational priorities in a fast-paced setting.
Comfort interacting directly with students, guests, and team members in a customer-facing environment.
Knowledge of food safety, sanitation, and HACCP principles.
Experience with inventory management, purchasing, receiving, and food cost controls.
Understanding of menu development and culinary execution.
Ability to lead by example and build positive working relationships across diverse teams.
Strong communication and problem-solving skills.
Passion for hospitality, sustainability, and delivering an exceptional guest experience.
Knowledge of current food and dining trends.
Experience in exhibition or action-station cooking.
ServSafe Certification or willingness to obtain certification.
Culinary graduates with significant high-volume or contract foodservice experience are encouraged to apply.

Responsibilities

Lead the daily culinary and foodservice operations of a high-volume campus café.
Supervise, coach, and support a team of culinary and front-of-house associates.
Oversee food production, menu execution, quality standards, and presentation.
Collaborate with café and culinary teams to ensure smooth service during brunch, dinner, and late-night dining periods.
Open kitchen operations on Sundays and oversee production and execution throughout service.
Manage evening operations and closing responsibilities Monday through Thursday.
Engage with students and guests by answering questions related to ingredients, allergens, menu offerings, and dining options.
Monitor food safety, sanitation, and HACCP standards.
Support inventory management, purchasing, receiving, and cost-control initiatives.
Assist with menu planning and implementation while promoting local and sustainable food practices.
Contribute to a positive workplace culture focused on teamwork, service excellence, and continuous improvement.