Executive Chef

Bon Appétit Management Company is seeking a highly creative, strategic, and hands-on Executive Chef to lead culinary operations across a dynamic, high-profile corporate dining environment. This role oversees culinary execution across three kitchens spanning two accounts with approximately $8 million in managed volume, supporting a variety of dining programs, catering services, and hospitality experiences.

Reporting directly to the Culinary Director, the Executive Chef serves as a key culinary leader responsible for menu innovation, operational excellence, food safety compliance, financial performance, and team development. The ideal candidate combines strong administrative and business acumen with a genuine passion for cooking, spending time both leading from the kitchen floor and driving strategic culinary initiatives behind the scenes.

Success in this role requires a forward-thinking chef who can balance creativity, operational discipline, and hospitality while delivering exceptional guest experiences that reflect Bon Appétit's commitment to fresh, seasonal, and from-scratch cooking

Culinary Leadership & Innovation

• Lead all culinary operations across three kitchens and multiple dining concepts, ensuring exceptional quality, consistency, and guest satisfaction.
• Develop and execute seasonal menus that showcase globally inspired cuisine with a strong emphasis on Asian flavors and contemporary culinary trends.
• Drive menu innovation through recipe development, food presentations, chef features, tasting events, and special culinary programs.
• Partner closely with the Culinary Director to implement strategic culinary initiatives and elevate the overall dining experience.
• Create innovative catering menus tailored to events ranging from intimate executive gatherings to functions serving up to 800 guests.
• Continuously evaluate dining programs and guest feedback to enhance participation, satisfaction, and overall food quality.

Operations & Food Safety

• Oversee all kitchen production, service execution, catering operations, and culinary standards across the account.
• Maintain strict compliance with HACCP protocols, allergen management procedures, food safety standards, and sanitation programs.
• Ensure consistency in food quality, presentation, production systems, and operational execution.
• Manage purchasing, receiving, inventory controls, and product utilization while minimizing waste and maximizing efficiency.
• Develop and maintain systems that support operational excellence and culinary consistency.

Financial & Business Management

• Manage culinary operations supporting approximately $8 million in annual volume.
• Write menus with a clear understanding of cost analysis, recipe development, and food cost optimization.
• Utilize COGS analysis and forecasting tools to maintain strong financial performance while delivering premium culinary experiences.
• Monitor food costs, labor expenses, purchasing trends, and operational metrics to achieve budgetary goals.
• Identify opportunities for operational improvements and cost efficiencies without compromising quality.

Team Leadership & Development

• Directly oversee a culinary team consisting of approximately 30 hourly associates and 1 salaried manager.
• Recruit, train, mentor, and develop culinary talent while fostering a culture of accountability, growth, and collaboration.
• Build high-performing teams focused on culinary excellence, hospitality, and continuous improvement.
• Provide performance coaching, succession planning, and professional development opportunities for culinary team members.
• Lead by example through a visible, hands-on management style that supports daily kitchen operations.

Client & Hospitality Engagement

• Partner with operational leadership and client stakeholders to deliver exceptional hospitality experiences.
• Support client meetings, presentations, tastings, and special events as the culinary subject matter expert.
• Actively engage with guests and incorporate feedback into menu development and dining enhancements.
• Serve as a culinary ambassador for Bon Appétit's food-first culture and hospitality standards.