Campus Executive Chef

Job Summary

To support our growth, we are seeking a Campus Executive Chef to join our Bon Appétit leadership team. The Campus Executive Chef (CEC) holds a pivotal role within our multi-unit culinary operations, serving as the strategic architect for a diverse portfolio of cafés.
The CEC acts as the central hub of our culinary operations, ensuring overarching success with a particular emphasis on the seamless, high-level execution of the Food program across multiple sites. In this role, you will collaborate extensively with a wide range of cross-functional teams to ensure consistency, quality, and innovation across all culinary offerings. Through these multifaceted partnerships, you will drive regional operational excellence and deliver exceptional, future-forward dining experiences to our users.
Bon Appétit is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Campus Executive Chef, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself.
The Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.
Key Responsibilities:
● Multi-Unit Safety & Compliance: Systematically oversee workplace and food safety standards across the zone, including meticulous allergen management and regional regulatory compliance.
● Program Leadership: Deliver leadership and food program management, ensuring that all culinary initiatives align with regional standards and local operational goals.
● Hospitality Culture: Foster a hospitality-minded community that ensures both associates and users feel welcome, valued, and included across all zone locations.
● Culinary Innovation & Strategy: Lead and support campus-wide initiatives, including seasonal menu planning, recipe development, and the integration of diverse culinary trends.
● Associate Engagement: Drive a culture of diversity and inclusion, proactively engaging with associates to build a representative and high-performing workforce.
● Talent Development: Strategically assist with talent identification, training, and the development of a leadership pipeline for the region.
● Quality & Experience: Oversee food quality standards and the guest experience at scale, ensuring that every unit reflects the program’s core values.
● Financial Stewardship: Provide sophisticated financial management to deliver on budgetary expectations for food, labor, and operational expenses across the multi-unit portfolio.

Preferred Qualifications

Education: Degree from an accredited culinary institution is preferred, not required.
● Multi-Unit Leadership: A minimum of 3 years of multi-unit culinary supervisory experience within a high-volume, premium food service environment.
● Safety & Cultural Vision: Proven track record of driving and enhancing a robust culture focused on Food and Workplace Safety at a leadership level.
● Culinary Experience: Highly developed culinary skills with expertise in traditional, modern, and multi-ethnic cuisines, and the ability to innovate within program guidelines.
● Financial Acumen: Ability to manage complex multi-unit budgets, utilize advanced reporting platforms, and consistently meet financial goals.
● Communication: Ability to coach and teach individuals and large teams, while effectively communicating with high-level stakeholders.
● Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality.
● Technical Proficiency: Technical skills, including a working knowledge of Google Suite tools (Sheets, Docs, Slides).
● Certifications: ServSafe Manager Certification is preferred.
● Union Management: Experience navigating and managing in a Union Environment is a plus