Executive Chef
About The Position
Bon Appetit Management Company is a contract food service restaurant company that gives its chefs and managers creative freedom and encourages culinary innovation, learning, and professional growth. The Executive Chef provides strategic culinary leadership and operational oversight for Render Food Hall, the flagship dining program at Adobe's global headquarters. This highly visible role leads a high-volume food hall with eight distinct food stations, a specialty coffee bar, and a substantial catering operation. The Executive Chef oversees day-to-day production in a central kitchen, leads one salaried culinary leader and approximately 26 hourly associates, and serves as the account’s culinary ambassador. The role drives culinary innovation, operational excellence, team development, financial performance, client engagement, food quality, and guest experience. The position is responsible for developing seasonal menus, managing production and catering, controlling costs, maintaining food safety and workplace standards, partnering with client and internal stakeholders, and improving operations through guest feedback and business analytics. The role also supports responsible sourcing, waste reduction, and other sustainability initiatives.
Requirements
- At least 5 years of progressive culinary leadership experience in high-volume foodservice environments.
- Proven experience managing multi-unit, multi-concept culinary operations.
- Demonstrated success leading large-scale food production and catering programs.
- Strong financial acumen and experience managing food and labor costs, inventories, purchasing, budgeting, and forecasting.
- Experience leading teams in corporate dining, hospitality, higher education, hotels, restaurants, resorts, or contract food service.
- Comprehensive knowledge of food safety regulations, HACCP principles, sanitation standards, and workplace safety practices.
- Strong experience in menu development, culinary innovation, recipe standardization, and production planning.
- Ability to manage multiple priorities and service concepts in a fast-paced environment.
- Exceptional leadership, coaching, communication, and relationship-building skills.
- Experience engaging clients and customers through culinary demonstrations, presentations, and special events.
- Proficiency in Microsoft Office applications, including Excel.
Nice To Haves
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
- ServSafe Manager Certification or equivalent food safety certification.
Responsibilities
- Lead culinary operations for a high-volume, multi-concept food hall, including eight food stations, a specialty coffee bar, and large-scale catering.
- Oversee daily production and execution in a central production kitchen supporting multiple dining concepts.
- Lead and develop one salaried culinary leader and approximately 26 hourly associates.
- Recruit, hire, train, mentor, and develop culinary talent while fostering a positive, inclusive, high-performing culture.
- Develop and execute innovative, seasonally inspired menus aligned with client expectations, customer preferences, and culinary trends.
- Maintain consistency in food quality, taste, presentation, recipe execution, and portion controls across dining platforms.
- Lead high-volume food production and catering, including daily service, client events, VIP functions, and special programs.
- Manage food, labor, and operating costs through forecasting, budgeting, inventory management, purchasing, and waste reduction.
- Analyze financial performance and operational metrics to identify opportunities to improve efficiency, profitability, and guest satisfaction.
- Oversee purchasing, vendor relationships, product specifications, receiving, and inventory controls.
- Ensure compliance with food safety, HACCP, OSHA, sanitation, and workplace safety standards.
- Partner with operations leadership, marketing teams, and client stakeholders on culinary programs, promotions, and engagement initiatives.
- Represent the account through customer interaction, culinary presentations, cooking demonstrations, and educational experiences.
- Monitor labor scheduling and staffing levels to balance productivity and service standards.
- Use guest feedback and business analytics to improve menus and operational performance.
- Support sustainability through responsible sourcing, waste reduction, and environmentally conscious culinary operations.
- Maintain production records, inventory reports, financial documentation, and compliance reporting.
- Perform other duties as assigned.
Benefits
- Medical
- Dental
- Vision
- Life Insurance/AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Holiday Time Off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- May be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
