Executive Chef - Eckerd College

Compass Group•Saint Petersburg, FL

1d•$90,000 - $95,000

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 SummaryThe Executive Chef oversees all culinary operations for a high-volume dining account, leading menu development, food production, cost control, inventory, and safety and sanitation standards while managing a large culinary team. This role supports operations with hours of service from 6:00am–11:00pm, overseeing a $6M account with responsibility for 1 Chef Manager, 1 Banquet Chef, and approximately 60–75 hourly associates, with a flexible Sunday–Saturday schedule that may include rotating weekends and extended hours for catering and unit closeouts. The position offers the opportunity to lead the opening of a new dining facility within a financially stable organization known for strong benefits, a structured and manageable work environment, and strong career growth opportunities.

Nice To Haves

Culinary degree preferred
3–5 years of culinary management experience
High-volume production and catering experience required
Proven experience managing cost controls
Strong desire to learn, grow, and advance within a leading foodservice organization

Responsibilities

Manage cost controls and overall food and labor expenditures
Plan, develop, and execute menus
Oversee purchasing and inventory management
Lead, train, and develop salaried and hourly culinary teams
Ensure compliance with all food safety and sanitation standards
Support and roll out new culinary programs in partnership with marketing and culinary leadership