Campus Executive Chef

Position Summary

The Campus Executive Chef (CEC) is a multi-unit culinary leader reporting to a District Manager (DM). The CEC, in partnership with a General Manager (GM), takes full ownership and responsibility for the overall success of multi-unit café operations to ensure the successful delivery of the continuously evolving, dynamic and innovative client food program.

The CEC works closely with cross functional support teams including: Regional Executive Chefs, Food and Workplace Safety, Finance, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing Communication, and Engagement. This Chef is an ambassador of the client food program at all levels, internally and externally, and collaborates across sectors and industry to represent the food program.

Position Objectives

This position, in partnership with the General Manager, leads the café teams to deliver operational and administrative excellence, including but not limited to:

• Comprehensive leadership and food program management
• Foster a hospitality-minded community that makes users feel welcome and included
• Participation and support in all Compass/Bon Appetit initiatives and programs including menu planning, recipe usage, and development
• Drive diverse and inclusive associate engagement
• Talent development and training
• Workplace and food safety, including allergen management
• Food quality and guest experience
• Financial management to deliver budgetary expectations in food, labor, and other expenses

Position Duties and Responsibilities

The great things you will be expected to do:

Culture of Leadership

• Act as a role model within the Bon Appetit community
• Personally commit to deliver high-quality work in a timely manner to meet all deadlines
• Inspire and mentor culinary teams to deliver well-run operations that consistently serve delicious food in a hospitable environment and timely manner
• Be a catalyst, with the ability to effect positive change, using strategies and processes improvement for necessary change management opportunities
• Hold individuals and café teams accountable to deliver accurate and high-quality work in a timely manner
• Work closely and collaborate with the Food Program Managers (FPM) on special requests
• Use the right influencing techniques to gain the necessary team commitment and support, both internally and externally
• Promptly communicate with all stakeholders honestly and accurately

Development of Culinary Talent

• Encourage, support, and lead culinary associate development processes within neighborhood(s), including: setting personalized L&D targets, conducting performance reviews, and providing coaching and performance improvement plans
• Drive and coordinate associate participation in job related L&D training
• Cultivate an inclusive culture and grow a diverse team that inspires, empowers, and engages everyone
• Recognize and reward individuals and/or teams based on merits
• Support the interview process and guide the delivery of a strong onboarding process

Team Performance Management

• Direct teams to meet and exceed all Core Performance Expectations (CPEs) and deliver expected value of the food program
• Drive compliance to all client and Compass programs, procedures, systems, principles, and philosophies
• Ensure timely creation of balanced cycle menus that are in harmony across multiple cafés and meet the cultural and dietary needs and expectations set forth by the client
• Take ownership of café measured pre- and post-food production and processes
• Ensure cafés use and follow recipes to deliver high-quality and delicious meals
• Monitor café teams and perform daily TASTE procedures protocols as outlined
• Ensure all food served is appropriately described and calls out allergies and sensitivities
• Lead teams to demonstrate efficiency and accuracy in Mobius and Webrition
• Ensure “Daily Tens” meeting is presented in an effective and engaging manner

Collaboration and Support

• Work effectively and interdependently, understanding the need to communicate and collaborate with other teams, employees, and departments
• Work closely with the REC team to support the development and implementation of new concepts, programs, recipe development efforts, and standard operating procedures
• Contribute to the strategic direction of the food program by providing culinary expertise, including: new food trends and bringing creative ideas that benefit the program
• Provide catering, café new builds, and renovation teams support as needed
• Collaborate with equipment repair and maintenance

Financial Management

• Ensure teams work within budget while maintaining program standards
• Manages and monitors labor, food, and operation costs within set budget/forecast targets
• Maximize use of all tools and systems to reach optimal performance
• Lead café teams to place proper orders and source the best local and seasonal foods by following established purchasing guidelines
• Create work efficiencies to maximize cost savings
• Lead quarterly equipment replacements needs (CAPEX)

Workplace and Food Safety Requirements

• Ensure workplace safety standards are consistently met and all related procedures and steps are followed
• Closely collaborate with Workplace Safety Manager on program enhancements
• Ensure food safety standards are consistently met and all related procedures and steps are followed, including error free allergen management
• Closely collaborate with Food Safety Manager on program enhancements
• Partner with Food and Workplace Safety Managers to train, inspect, and maintain a safe program
• Report injury, accident, and/or food borne illness incidents accurately and in a timely manner, with reporting following established crisis escalation process

Position Qualifications

Role Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Degree from an accredited culinary institution preferred; bachelor’s degree preferred or equivalent work experience
• Minimum of 6 years’ culinary supervisory experience in a similar high-volume, quality food service establishment
• Highly-developed culinary skills with comfort in traditional, modern, and multi-ethnic cuisines
• Ability to create new, innovating, and exciting dishes within guidelines of the food program
• Proven track record in leadership: coaching and teaching skills with individuals and teams
• Ability to proactively solve problems and work independently and/or in teams, effectively and efficiently with limited supervision
• Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
• Ability to effectively communicate, motivate, and interact with all levels within the organization
• Proficient in computer and technical skills, including working knowledge of Google Drive programs
• Ability to maintain confidentiality