Executive Chef

Compass Group•Savannah, GA

12d•$75,000 - $80,000

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 SummaryWe’re seeking an experienced and dynamic Executive Chef to lead all culinary operations. In this role, you will be responsible for menu planning, food preparation, kitchen staff training, and maintaining the highest standards in food quality, safety, and sanitation. This is an exciting opportunity for a creative, hands-on culinary leader who thrives in a fast-paced, high-volume environment.

Requirements

Associate’s degree or equivalent culinary experience
Minimum 5 years of progressive kitchen management experience
Extensive experience in catering and high-volume foodservice operations
Strong background in institutional and batch cooking
Proficient in current food and catering trends with a strong focus on quality, presentation, cost control, and sanitation
Hands-on leadership style with proven culinary expertise
Technologically proficient (Microsoft Office Suite, email, internet)

Nice To Haves

ServSafe certification highly preferred
Commitment to delivering exceptional client satisfaction

Responsibilities

Develops and executes regular and modified menus in line with company standards and dietary guidelines
Prepares and/or oversees food production using standardized recipes and presentation standards
Conducts food tastings to ensure flavor, quality, and consistency
Trains kitchen staff on food preparation, safety protocols, and equipment usage
Maintains kitchen cleanliness through established cleaning and maintenance schedules
Manages food and supply inventories to ensure availability while controlling costs
Ensures proper handling and utilization of leftovers within company policy
Complies with all health and sanitation regulations and passes internal and third-party audits
Upholds company and facility safety protocols, including proper incident reporting
Participates in staff meetings, training sessions, and professional development initiatives