Culinary Director

Compass Group•Foster City, CA

71d

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’re looking for a Culinary Director to lead our culinary program at a dynamic corporate dining account in the Bay Area. This is an opportunity to bring your creativity, leadership, and passion for real food to a workplace where hospitality and innovation thrive. As Culinary Director, you’ll set the culinary vision, mentor a talented kitchen team, and craft menus that celebrate seasonality, sustainability, and global inspiration. You’ll work hands-on every day — sourcing from local farms, collaborating with your team, and creating food that brings people together. This role is ideal for a chef who loves the craft, thrives on collaboration, and wants to make a lasting impact through food and leadership.

Nice To Haves

Culinary degree or equivalent professional experience
3–5 years of progressive culinary leadership in restaurant, hotel, or corporate dining settings
Strong leadership and mentoring skills — with a passion for developing people
Deep knowledge of seasonality, local sourcing, and modern food trends
Proven success managing costs, inventory, and kitchen operations at scale
ServSafe® Certification
Familiarity with digital tools for ordering, menu management, and communication

Responsibilities

Lead with inspiration: Create a kitchen culture rooted in respect, teamwork, and continuous learning.
Cook seasonally and sustainably: Design menus that highlight peak-season produce and responsibly sourced ingredients.
Mentor and develop your team: Teach, coach, and celebrate growth — fostering pride in both craft and service.
Deliver an exceptional dining experience: Elevate workplace food with thoughtful presentation, balanced flavors, and culinary integrity.
Balance creativity with stewardship: Manage purchasing, food cost, and waste reduction while protecting quality and sustainability.
Champion wellness and community: Reflect diverse tastes and promote healthy, flavorful food choices that make people feel good.
Collaborate with partners: Work closely with clients and operations teams to evolve the program and keep it fresh, relevant, and exciting.