Production Director - Spelman College

Compass Group•Atlanta, GA

13d•$86,500 - $110,000

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 SummaryResponsible for overseeing food production and maintaining quality control across all kitchen operations. Ensures efficient execution, proper handling, and adherence to safety and sanitation standards.

Requirements

3 to 5 years of progressive culinary or kitchen management experience
Experience leading kitchen operations and supporting catering or high-volume service
Strong leadership skills with ability to manage and develop teams
Knowledge of food safety, sanitation, portion control, and kitchen operations
Proficient in Microsoft Office and general computer applications
Strong communication skills across all levels of an organization

Nice To Haves

Bachelor’s degree in Food Service Management or related field, or Culinary degree preferred
ServSafe certification preferred

Responsibilities

Oversee preparation of food items for assigned areas to ensure consistency and quality
Assign duties to culinary team members to support efficient kitchen operations
Enforce proper storage, handling, portioning, and recipe adherence
Maintain cleanliness and organization across all kitchen and work areas
Monitor equipment and report maintenance or repair needs as necessary
Lead, train, schedule, and support team members, including oversight in absence of Sous Chef
Ensure compliance with food safety, sanitation, and operational standards
Support additional operational needs as required