Commissary Chef - Corporate

Compass Group•Redwood City, CA

5d•$95,000 - $100,000

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 The Commissary Chef leads centralized food production in a corporate dining environment, ensuring high-quality, consistent output across multiple service points. This role supports menu execution, production planning, and operational efficiency while maintaining strong food safety and cost controls.

Nice To Haves

1 to 3 years of culinary leadership experience in a high-volume environment
Experience in corporate dining, commissary, or large-scale food production preferred
Strong background in batch cooking and multi-unit or multi-outlet support
Catering and production planning experience preferred
Solid understanding of food cost controls, inventory, and purchasing
Knowledge of current food and catering trends with a focus on quality and presentation
ServSafe certification preferred
Proficiency in Microsoft Office, including Excel
Associate’s degree in Culinary Arts preferred

Responsibilities

Oversee daily commissary production, including high-volume batch cooking and food distribution
Ensure consistency, quality, and adherence to culinary and food safety standards
Support menu planning, recipe development, and product standardization
Manage inventory, purchasing, and food cost controls
Coordinate and execute catering production as needed
Assist with scheduling, training, and supervising culinary team members
Partner with culinary and marketing teams to implement new programs and menu initiatives
Maintain compliance with sanitation, safety, and regulatory requirements
Support overall kitchen operations and perform additional duties as needed