Executive Chef
About The Position
Bon Appétit Management Company is seeking a creative, strategic, hands-on Executive Chef to lead culinary operations across three kitchens spanning two accounts in a high-profile corporate dining environment. The role supports a range of dining programs, catering services, and hospitality experiences across approximately $8 million in managed annual volume. Reporting directly to the Culinary Director, the Executive Chef leads menu innovation, operational excellence, food safety compliance, financial performance, and team development. The position balances kitchen-floor leadership with administrative and strategic responsibilities, delivering fresh, seasonal, from-scratch cooking and memorable guest experiences. Bon Appétit operates contract food service without standardized recipes or central commissaries, giving its chefs latitude to follow culinary trends and bring creative food to its cafes. The company emphasizes staff growth, learning, and trying new things.
Requirements
- At least 5 years of progressive culinary leadership experience, including Executive Chef or senior culinary management experience.
- Experience managing multi-unit culinary operations in corporate dining, hospitality, restaurant, university, or luxury foodservice environments.
- Strong background in international cuisine, with experience or passion for Asian culinary traditions and flavors.
- Expertise in menu development, recipe costing, food cost management, and culinary innovation.
- Extensive knowledge of HACCP, allergen management, food safety, and sanitation best practices.
- Demonstrated success leading large culinary teams and developing future leaders.
- Experience managing catering programs from small executive meetings to large-scale events.
- Strong organizational, communication, financial, and relationship-building skills.
- Ability to balance strategic leadership responsibilities with a hands-on presence in daily operations.
- Passion for hospitality, creativity, team development, and delivering memorable dining experiences.
Nice To Haves
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
Responsibilities
- Lead culinary operations across three kitchens and multiple dining concepts, maintaining quality, consistency, and guest satisfaction.
- Develop and execute seasonal menus featuring globally inspired cuisine, particularly Asian flavors and contemporary culinary trends.
- Drive menu innovation through recipe development, food presentations, chef features, tasting events, and special culinary programs.
- Partner with the Culinary Director on strategic culinary initiatives and improvements to the dining experience.
- Create catering menus for events ranging from executive gatherings to functions serving up to 800 guests.
- Evaluate dining programs and guest feedback to improve participation, satisfaction, and food quality.
- Oversee kitchen production, service execution, catering operations, and culinary standards across the account.
- Maintain compliance with HACCP protocols, allergen management procedures, food safety standards, and sanitation programs.
- Ensure consistency in food quality, presentation, production systems, and operations.
- Manage purchasing, receiving, inventory controls, and product utilization to reduce waste and improve efficiency.
- Develop systems that support operational excellence and culinary consistency.
- Manage culinary operations supporting approximately $8 million in annual volume.
- Write menus with attention to cost analysis, recipe development, and food cost optimization.
- Use COGS analysis and forecasting tools to support financial performance and premium culinary experiences.
- Monitor food costs, labor expenses, purchasing trends, and operational metrics to meet budget goals.
- Identify operational improvements and cost efficiencies without compromising quality.
- Directly oversee approximately 30 hourly associates and one salaried manager.
- Recruit, train, mentor, and develop culinary talent, fostering accountability, growth, and collaboration.
- Build high-performing teams focused on culinary excellence, hospitality, and continuous improvement.
- Provide performance coaching, succession planning, and professional development opportunities.
- Lead visibly and hands-on in support of daily kitchen operations.
- Partner with operational leadership and client stakeholders to deliver hospitality experiences.
- Support client meetings, presentations, tastings, and special events as the culinary subject matter expert.
- Engage with guests and incorporate feedback into menu development and dining enhancements.
- Represent Bon Appétit's food-first culture and hospitality standards as a culinary ambassador.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and AD&D
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- Additional paid and/or unpaid time off may be available in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
