Executive Chef

Compass Group•Atlanta, GA

16d•$95,000 - $100,000

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 is responsible for overseeing all kitchen operations while ensuring a safe, sanitary, and efficient work environment. This role leads menu execution, food quality, and staff development while adhering to company standards, culinary programs, and regulatory requirements. This is an opportunity for a hands-on, entrepreneurial culinary leader in a high-volume operation.

Requirements

Hands-on leadership style with strong culinary execution skills
Strong knowledge of food trends, production, sanitation, cost control, and presentation
Proficient in Microsoft Office, Outlook, email, and internet-based systems

Nice To Haves

Associate’s degree or equivalent culinary experience
5+ years of progressive culinary or kitchen management experience
High-volume, complex foodservice operations experience strongly preferred
Catering, institutional, and batch cooking experience a plus
Willingness to participate in client satisfaction initiatives
ServSafe certification strongly preferred

Responsibilities

Plan and execute regular and modified menus in alignment with established guidelines
Ensure compliance with standardized recipes, portion control, presentation standards, and production documentation
Taste and evaluate all food to maintain quality and consistency
Train and supervise kitchen staff on food preparation, equipment use, safety, and sanitation standards
Establish and enforce cleaning and maintenance schedules for all kitchen areas and equipment
Manage food and supply inventory to meet budget and availability requirements
Oversee proper utilization of leftover food in accordance with company guidelines
Ensure compliance with federal, state, and local health regulations and successfully support health department and third-party audits
Adhere to all facility, department, and company safety policies, including incident reporting
Participate in departmental meetings, staff development, and professional training programs