Chef Manager - Andrews University

Compass Group•Oronoko Charter Township, MI

2d•$55,000 - $65,000•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 This is an excellent opportunity to join a strong, growing organization. We are seeking a growth-minded Chef Manager to lead a successful culinary and food service operation. This role is responsible for overall performance, quality, and execution of the program and will primarily oversee the Gazebo, a fast-casual restaurant and convenience store on campus serving approximately 700–800 guests daily Monday through Thursday and 300–500 guests daily Friday through Sunday, while also supporting other campus cafés as needed.

Requirements

Working knowledge of HACCP standards
Minimum of three years of culinary management experience in contract foodservice, fine dining, or restaurant environments
Strong background in inventory management and purchasing controls
In-depth knowledge of current food and catering trends with emphasis on quality, sanitation, food cost control, and presentation
Experience with exhibition (exposition) cooking required
Understanding of P&L accountability and contract-managed service environments preferred
ServSafe certification is a plus

Responsibilities

Full culinary management of the food service operation, including inventory control, ordering, and receiving
Demonstrated understanding of P&L accountability; experience in contract-managed services preferred
Menu development with strong cost controls, purchasing practices, and inventory management
Sourcing and utilization of local food products
Commitment to sustainability and responsible food practices