Executive Chef - Ohio Wesleyan University

Compass Group•Delaware, OH

4d•$80,000 - $90,000

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 will lead all kitchen operations at Ohio Wesleyan University, ensuring high-quality food production in a safe and sanitary environment. This is a unique opportunity to join Bon Appétit Management Company in support of a prospective new account, offering the ability to play a key role in building and shaping the operation from the ground up. This role is ideal for a hands-on, entrepreneurial culinary leader who thrives in an engaging campus environment with opportunities for growth.

Nice To Haves

Associate degree or equivalent experience
5+ years of progressive culinary leadership experience
Experience managing multiple concepts or locations within a single role preferred
Experience in high-volume, complex foodservice environments
Strong background in catering and batch cooking
Hands-on leadership style with strong operational knowledge
Knowledge of current food trends, quality standards, and cost controls
Proficient in Microsoft Office and general computer skills
ServSafe certification preferred

Responsibilities

Oversee daily kitchen operations, food production, and presentation standards across multiple dining concepts
Plan and execute menus in alignment with company guidelines
Ensure consistency through standardized recipes, portioning, and quality control
Train and develop kitchen staff on food preparation, safety, and equipment use
Maintain sanitation, cleaning, and equipment maintenance schedules
Manage inventory and control food and supply costs within budget
Monitor food quality by tasting and reviewing finished products
Ensure compliance with all food safety, sanitation, and safety regulations
Utilize production sheets, waste logs, and reporting tools
Participate in meetings, training, and client satisfaction initiatives