Salary: 130,000-140,000
Other Forms of Compensation:Job SummaryThe Senior Executive Catering Chef serves as the strategic culinary leader responsible for overseeing regional catering culinary operations while driving menu innovation, recipe development, and costing strategies across a national portfolio. This role provides leadership to regional Catering Chefs while developing scalable, trend-forward catering programs that deliver exceptional hospitality experiences, operational excellence, and strong financial performance.
This leader combines exceptional culinary expertise with business acumen and a passion for hospitality, creating memorable dining experiences through innovative menu development, flawless execution, and strong partnerships across culinary and catering operations.
ResponsibilitiesStrategic Culinary Leadership- Lead the culinary vision and execution of the catering and hospitality program across a multi-site region.
- Develop and maintain national catering menu standards, culinary programs, recipes, production guidelines, and presentation standards.
- Create innovative, chef-driven menus that balance creativity, guest experience, operational feasibility, and financial performance.
- Develop seasonal menu offerings and customized event menus tailored to client preferences, event styles, dietary accommodations, cultural considerations, and budget parameters.
- Drive continuous menu innovation through emerging culinary trends, global influences, wellness-focused offerings, seasonal ingredients, and sustainable sourcing practices.
- Develop scalable catering solutions and culinary programs that can be successfully executed across multiple markets and locations.
- Champion elevated hospitality experiences through exceptional food quality, creativity, presentation, and guest engagement.
Regional Culinary Operations- Provide direct leadership, coaching, and support to Catering Chefs within the Bay Area region.
- Ensure consistent execution of culinary standards, food quality, presentation, and operational excellence across all catered events.
- Partner closely with catering, operations, and hospitality leaders to deliver seamless event experiences.
- Support executive meetings, VIP hospitality, leadership events, and large-scale special functions requiring elevated levels of service and execution.
- Maintain operational visibility and provide hands-on leadership during key events, activations, and high-profile functions.
- Foster a culture of accountability, innovation, collaboration, and continuous improvement throughout the culinary organization.
National Menu Development & Costing- Own the national catering menu portfolio, including recipe development, menu engineering, standardization, costing, and performance analysis.
- Establish recipe costing, portion standards, and production specifications that support profitability while maintaining exceptional quality and guest satisfaction.
- Develop menu frameworks that provide regional flexibility while maintaining consistency in culinary standards and brand expectations.
- Partner with procurement and operational leaders to optimize sourcing strategies, vendor partnerships, and product utilization.
- Analyze menu performance, food costs, labor efficiencies, guest feedback, and operational metrics to identify opportunities for improvement.
- Lead culinary innovation initiatives that enhance guest satisfaction while maintaining disciplined cost controls.
Additional DutiesCulinary Collaboration & Portfolio Alignment- Partner with culinary leaders across the portfolio to share best practices, align catering standards, and strengthen catering offerings nationwide.
- Collaborate with regional culinary teams to support menu implementation, recipe consistency, and operational success.
- Lead culinary showcases, tasting events, and presentations that highlight menu innovation and elevate the overall catering experience.
- Serve as a culinary ambassador, presenting concepts and solutions to clients, stakeholders, and operational leadership.
Operational Excellence & Process Improvement- Partner closely with the Director of Catering to enhance catering systems, streamline planning processes, improve production workflows, optimize staffing models, and strengthen event execution strategies.
- Develop systems and best practices that improve culinary consistency, operational efficiency, and profitability across multiple locations.
- Utilize data-driven decision-making to enhance performance, optimize resources, and support long-term business objectives.
- Ensure compliance with all food safety, sanitation, allergy awareness, and workplace safety standards.
- Promote fresh, seasonal, responsibly sourced ingredients and scratch-cooking principles whenever possible.
Leadership & Talent Development- Recruit, mentor, coach, and develop Catering Chefs and culinary team members across the organization.
- Create succession planning and professional development opportunities for culinary leaders and emerging talent.
- Lead culinary training programs, tastings, workshops, and onboarding initiatives.
- Foster an inclusive, high-performing culture focused on hospitality excellence, innovation, teamwork, and accountability.
- Establish and maintain high standards for food quality, presentation, consistency, and execution across every catering event.
- Serve as a culinary role model and ambassador, demonstrating a commitment to excellence and continuous learning.
Financial & Business Performance- Manage menu engineering strategies that balance culinary excellence with responsible fiscal management.
- Monitor food cost trends, purchasing performance, labor utilization, and waste reduction opportunities.
- Support budgeting, forecasting, strategic planning, and financial performance initiatives related to catering operations.
- Identify opportunities to improve profitability, operational effectiveness, and overall program performance while maintaining a premium guest experience.
Requirements- Culinary degree preferred; Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, Business Management, or a related field strongly preferred.
- 8+ years of progressive culinary leadership experience, including Executive Chef, Senior Executive Chef, Catering Executive Chef, or multi-unit culinary leadership responsibilities.
- Experience leading high-volume catering and hospitality operations within corporate dining, conference centers, luxury hospitality, destination catering, or premium event venues.
- Proven success developing and managing multi-unit or national culinary programs, menu portfolios, and culinary standards.
- Strong expertise in menu engineering, recipe development, food costing, purchasing strategies, inventory management, and financial stewardship.
- Proven experience developing seasonal menus, custom event experiences, and large-scale catering programs.
- Experience supporting executive dining, VIP hospitality, and high-profile catered events.
- Demonstrated success leading, developing, and mentoring culinary leadership teams.
- Deep understanding of culinary trends, sustainability initiatives, wellness-focused dining, and modern hospitality expectations.
- Strong presentation, communication, stakeholder management, and relationship-building skills.
- Ability to think strategically while maintaining a hands-on approach to execution and operational leadership.
- Proficiency in Microsoft Office Suite and foodservice management systems.
- ServSafe® Certification required.
Apply to Bon Appetit today!Bon Appetit is a member of Compass Group USA.
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: 1582157
Bon Appetit
BRYAN GONI
