Assistant Head Chef

Executive ChefSalary: 85,000-97,000Our passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! 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. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!Job SummaryAs the Executive Chef, you will oversee all culinary operations for a dynamic café and catering program, delivering an exceptional dining experience through innovative menus, operational excellence, and strong team leadership.

This hands-on leadership role is responsible for managing daily kitchen operations, menu development, food and labor costs, inventory control, client satisfaction, and culinary team development. Supporting a single kitchen and café operation, the Executive Chef will lead breakfast and lunch service while ensuring the highest standards of food quality, safety, and hospitality. The ideal candidate is an entrepreneurial chef who thrives in a fast-paced environment, combines culinary creativity with strong business acumen, and values the work-life balance of a primarily Monday through Friday schedule.ResponsibilitiesLead all culinary operations for a single kitchen and café, ensuring exceptional execution of breakfast and lunch service.Develop and execute seasonal, daily, and specialty menus that align with guest preferences, client expectations, and current culinary trends.Maintain the highest standards of food quality, presentation, consistency, and guest satisfaction through active involvement in production and service.Serve as a hands-on leader, working alongside the culinary team to support daily operations while fostering a culture of accountability, teamwork, and excellence.Supervise, train, coach, and develop a team of eight hourly associates, creating growth opportunities and maintaining high levels of engagement and performance.Manage all aspects of food cost, labor cost, purchasing, inventory management, forecasting, and waste reduction to achieve financial goals and maximize operational efficiency.Demonstrate strong P&L ownership through effective budgeting, financial analysis, and cost-control initiatives.Ensure compliance with all company, local, state, and federal food safety, sanitation, and workplace safety standards.Establish and maintain cleaning, maintenance, and sanitation programs for equipment, storage areas, and production spaces.Oversee purchasing and vendor relationships to ensure product quality, availability, and cost effectiveness.Support campus catering operations, including meetings and special events, while maintaining high culinary standards and seamless execution.Adapt menus, offerings, and production strategies based on customer feedback, operational needs, and business objectives.Utilize production reports, inventory tools, and operational data to drive continuous improvement and informed decision-making.Participate in client meetings, team development initiatives, and company culinary programs as needed.Maintain flexibility to support occasional catering and special events outside of standard operating hours when business needs require.QualificationsAssociate degree in Culinary Arts, Hospitality Management, or a related field preferred; Five or more years of progressive culinary leadership experience, including Executive Chef, Executive Sous Chef, or similar management roles.Proven menu development and menu-writing experience required.Strong financial acumen with demonstrated experience managing P&Ls, budgets, food cost, labor cost, purchasing, and inventory controls.Experience leading a high-quality foodservice operation with a strong focus on execution, hospitality, and customer satisfaction.Versatile culinary background with expertise across multiple cuisines and dining styles.Ability to balance culinary creativity with operational and financial responsibilities in a hands-on leadership role.Strong coaching and team-development skills with a commitment to building high-performing teams.Comprehensive knowledge of food safety, sanitation, production systems, and regulatory compliance.Proficiency with Microsoft Office and foodservice management systems.Availability to support a primarily Monday through Friday operation, typically aligned with breakfast and lunch service hours.