Executive Chef Roblox

Compass Group•San Mateo, CA

7d•$110,000 - $120,000•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! Position SummaryThe Executive Chef is responsible for leading all culinary operations for the assigned Business & Industry dining account. This position ensures exceptional food quality, operational excellence, financial performance, food safety, and guest satisfaction while building a strong culinary team and maintaining positive client relationships. The Executive Chef serves as a hands-on leader who develops innovative menus, coaches team members, and ensures compliance with company standards and client expectations.

Requirements

Must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

Responsibilities

Lead all daily culinary operations.
Develop seasonal menus and culinary programs.
Maintain high standards for food quality, presentation, consistency, and flavor.
Standardize recipes and production methods.
Oversee catering and special events.
Ensure proper portioning and production planning.
Direct food production and service.
Maintain organized, clean, and efficient kitchen operations.
Ensure proper equipment use and maintenance.
Monitor production to minimize waste.
Support continuous operational improvement.
Ensure compliance with all food safety and sanitation regulations.
Maintain HACCP and health department standards.
Conduct routine kitchen inspections.
Train staff on food safety and sanitation procedures.
Maintain required documentation and corrective actions.
Manage food cost, labor cost, and operating expenses.
Control inventory and purchasing.
Reduce waste through forecasting and production planning.
Analyze financial reports and implement corrective actions.
Ensure purchasing follows approved vendor and company standards.
Recruit, hire, train, coach, and develop culinary employees.
Conduct performance evaluations.
Promote accountability and teamwork.
Build a positive and inclusive work environment.
Develop future culinary leaders.
Build strong client relationships.
Participate in client meetings.
Address guest feedback promptly and professionally.
Support culinary promotions and engagement activities.
Represent the culinary program with professionalism.