Executive Chef

Compass Group•Saint Petersburg, FL

24d•$100,000 - $110,000

About The Position

Bon Appétit Management Company is seeking an Executive Chef at Eckerd College to lead culinary operations for a vibrant campus community. The role focuses on creating memorable dining experiences, building community, and supporting sustainability through fresh, locally sourced ingredients. The Executive Chef will foster creativity, food quality, safety, and continuous improvement while collaborating with campus partners and culinary teams to deliver exceptional dining experiences and mentor team members. Bon Appétit operates in contract food service and encourages chefs to stay current with culinary trends, create original food, and take creative risks. The Executive Chef will help shape a dining program that reflects the company’s commitment to fresh, authentic food and service excellence.

Requirements

Associate degree in Culinary Arts, Hospitality, or a related field, or an equivalent combination of education and professional experience.
Progressive culinary leadership experience within foodservice, hospitality, higher education, restaurant, catering, or similar environments.
Experience managing high-volume and complex foodservice operations.
Strong hands-on culinary skills and a commitment to food quality and innovation.
Knowledge of menu development, food production, labor management, inventory control, and cost management.
Understanding of institutional cooking, batch cooking, and large-scale food production environments.
Knowledge of current culinary, nutrition, and dining trends.
Commitment to food safety, sanitation, and operational excellence.
Ability to build collaborative relationships across teams and client groups.
Strong communication, organization, and problem-solving skills.
Comfort using Microsoft Office applications, email, and web-based systems.

Nice To Haves

Experience supporting catering and special event operations.
ServSafe Certification or the ability to obtain certification.

Responsibilities

Provide leadership and daily oversight for all kitchen and culinary operations.
Develop and execute seasonal, regular, and specialty menus aligned with Bon Appétit's culinary standards and client expectations.
Ensure consistent recipe execution, portion control, food quality, and presentation standards.
Review production planning, monitor waste-reduction initiatives, and support food-cost management goals.
Taste and evaluate finished products to ensure quality and guest satisfaction.
Coach, train, and support culinary team members in food preparation techniques, equipment operation, food safety, and sanitation practices.
Foster a positive, inclusive, and engaged team culture focused on learning and development.
Establish and maintain cleaning, maintenance, and sanitation schedules for kitchen equipment, storage areas, and workspaces.
Manage food and non-food inventory levels to support operational needs while maintaining budget expectations.
Oversee appropriate utilization of excess and leftover food in accordance with company guidelines.
Ensure compliance with federal, state, and local health regulations, as well as company food safety and sanitation standards.
Support successful health department inspections and third-party audits.
Promote workplace safety and adherence to all facility and company policies and procedures.
Partner with campus leadership and dining stakeholders to enhance the overall guest experience.
Participate in meetings, professional development opportunities, and company initiatives.