Salary: 90,000-110,000
Other Forms of Compensation:Job SummaryWorking as the Executive Chef, you will provide culinary leadership for a high-profile corporate dining operation with approximately $10 million in annual managed volume. This role oversees a commissary-based culinary program with a strong emphasis on catering execution, menu innovation, operational excellence, and client satisfaction. The Executive Chef will lead all aspects of food production while ensuring exceptional quality, consistency, and hospitality across a dynamic, fast-paced environment.
This is an outstanding opportunity for an entrepreneurial culinary leader who thrives in high-volume operations and enjoys balancing strategic responsibilities such as menu development, financial management, and team leadership with a hands-on approach to culinary execution. The ideal candidate will bring strong catering expertise, financial acumen, and a passion for developing teams and delivering memorable guest experiences.
Responsibilities
- Provide overall culinary leadership for a high-volume commissary operation, ensuring exceptional food quality, consistency, and execution.
- Lead a robust catering program, overseeing menu development, production planning, event execution, and presentation standards for a wide variety of client-facing events.
- Develop innovative and seasonally inspired menus that align with client expectations, operational goals, and current culinary trends.
- Manage all aspects of food production, including recipe development, batch cooking, production scheduling, quality assurance, and waste reduction initiatives.
- Oversee and develop hourly culinary team members through training, coaching, performance management, and professional development.
- Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
- Maintain inventory controls, purchasing programs, and product utilization strategies that support operational efficiency and cost management.
- Manage food and labor costs through effective forecasting, budgeting, inventory management, and financial controls.
- Utilize production reports, waste logs, and operational analytics to drive continuous improvement and maximize performance.
- Partner closely with operations leaders and clients to ensure outstanding hospitality and successful execution of dining and catering programs.
- Establish and maintain cleaning, maintenance, and organization standards for all kitchen, storage, and production areas.
- Remain actively engaged in culinary operations, providing hands-on support during high-volume production periods and special events.
- Participate in client meetings, departmental initiatives, and strategic planning discussions to support the continued success of the operation.
Qualifications- Associate degree in Culinary Arts or equivalent professional culinary experience preferred.
- 5+ years of progressive culinary leadership experience in high-volume foodservice, corporate dining, catering, hospitality, or related environments.
- Proven experience leading commissary, production, or large-scale food manufacturing-style culinary operations.
- Extensive catering experience with demonstrated success executing high-volume events and complex catering programs.
- Strong menu development experience with the ability to create innovative offerings that balance creativity, operational feasibility, and client expectations.
- Experience managing food cost, labor cost, inventory controls, purchasing programs, and P&L performance.
- Hands-on chef leadership style with the ability to effectively balance strategic responsibilities and daily operational execution.
- Strong knowledge of food production systems, batch cooking, quality assurance, sanitation, and presentation standards.
- Demonstrated ability to lead, coach, and develop hourly culinary teams in a fast-paced environment.
- Excellent communication, organizational, and client relationship management skills.
- Comprehensive understanding of culinary trends, catering innovations, food safety standards, and hospitality best practices.
- Proficiency with Microsoft Office, Outlook, foodservice management systems, and reporting tools.
- ServSafe® Certification preferred.
- Availability to support a Monday-Friday schedule while maintaining flexibility to meet business and catering needs.
Apply to Bon Appetit today!Associates at Bon Appetit are offered many fantastic 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
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf
Req ID: 1586701
Bon Appetit
BRYAN GONI
