Chef Manager

Compass Group•Mountain View, CA

3d•$95,000 - $105,000•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! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary Are you a culinary leader who is passionate about creating exceptional dining experiences while developing high-performing teams? We are seeking an experienced Chef Manager to oversee both the culinary and front-line food service operations for a dynamic dining program. This is an exciting opportunity for a chef who enjoys being hands-on in the kitchen while also leading operations, managing financial performance, and inspiring a team to deliver outstanding food and hospitality every day.

Requirements

Minimum of 3 years of culinary management experience in contract food service, fine dining, hospitality, restaurants, or other high-volume food service environments.
Strong knowledge of inventory management, purchasing, ordering, and cost controls.
Experience managing budgets, food cost, labor, and P&L performance.
Proven success in menu planning and recipe development with a focus on quality, presentation, and operational efficiency.
Working knowledge of HACCP principles and food safety regulations.
Strong leadership, coaching, communication, and organizational skills.
Experience with exhibition or interactive cooking is preferred.
Passion for sustainability, local sourcing, and culinary innovation.
ServSafe Certification is preferred.

Nice To Haves

Experience with exhibition or interactive cooking is preferred.
ServSafe Certification is preferred.

Responsibilities

Lead all aspects of the culinary and food service operation, ensuring exceptional quality, consistency, and guest satisfaction.
Manage inventory, purchasing, ordering, receiving, and vendor relationships to maintain efficient operations.
Develop creative, seasonal menus while maintaining food cost, labor, and budget goals.
Ensure compliance with all HACCP, food safety, sanitation, and regulatory standards.
Oversee food production, presentation, and service to deliver an exceptional dining experience.
Analyze financial performance, including food and labor costs, and identify opportunities to improve profitability and operational efficiency.
Recruit, train, coach, and develop a high-performing culinary team.
Support catering and special events as needed, ensuring flawless execution.
Promote sustainability initiatives and incorporate locally sourced ingredients whenever possible.
Foster a positive, collaborative culture focused on teamwork, hospitality, and continuous improvement.