Executive Chef - Adobe

Compass Group•San Francisco, CA

2d•Onsite

About The Position

Bon Appetit Management Company is a restaurant company operating in contract food service, committed to great food and outstanding service. They empower their chefs and managers to stay abreast of current culinary trends and bring cutting-edge food into their cafes, offering freedom for creativity and risk-taking. The company supports staff growth, new experiences, and continuous learning, with rapid growth leading to exciting opportunities. As the Campus Executive Chef for Adobe San Francisco, this role involves leading all culinary operations for a multi-site corporate dining program, encompassing two cafés and a robust catering operation across two buildings. Key responsibilities include program curation, activation, and ongoing culinary innovation, while ensuring a safe, sanitary, and high-performing kitchen environment. The Executive Chef will prepare and/or direct meal preparation according to company programs, corporate guidelines, and client expectations. This position is ideal for an energetic, entrepreneurial culinary leader with prior corporate dining experience.

Requirements

5 or more years of progressive culinary or kitchen management experience, based on education and training
Hands‑on chef leadership style required
Strong understanding of current food and catering trends with an emphasis on quality, creativity, sanitation, food cost control, and presentation
Proven ability to manage food cost, inventory, safety standards, and labor effectively
Proficient with computers, including Microsoft Word, Excel, PowerPoint, Outlook, email, and Internet applications
Willingness to participate in and lead client satisfaction programs and activities

Nice To Haves

Associate’s degree in Culinary Arts or equivalent professional experience
Prior corporate dining experience strongly preferred
High‑volume, complex foodservice operations experience; institutional and batch cooking experience highly desirable
Extensive catering experience strongly preferred
ServSafe certification highly desirable

Responsibilities

Oversee daily culinary operations for two cafés and catering services, ensuring consistency, quality, and operational excellence
Plan regular and modified menus in accordance with established corporate guidelines, seasonal trends, and client expectations
Lead overall program curation, activation, and innovation to elevate the dining experience
Ensure standardized recipes, portioning, and presentation standards are followed
Complete and utilize daily production worksheets and waste logs; taste finished products to ensure quality and consistency
Train and develop a culinary team of approximately 35 associates, including two salaried chefs, fostering a culture of accountability and growth
Provide hands‑on leadership in food preparation, equipment operation, food safety, and sanitation practices
Establish and maintain cleaning and preventative maintenance schedules for equipment, storage, and work areas
Ensure compliance with all federal, state, and local health regulations, as well as internal sanitation standards; support successful health department and third‑party audits
Manage food and non‑food inventories, food cost controls, ordering, and waste reduction initiatives
Make decisions regarding the safe and compliant utilization of leftover food products
Follow company, facility, and departmental safety policies, including incident and occurrence reporting
Lead employee relations efforts, coaching, performance management, and engagement initiatives
Participate in departmental meetings, staff development, professional programs, and client satisfaction initiatives