Campus Retail Chef Manager Dual FOH/BOH Lead

Bon Appétit Management Company; Kenosha (WI); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit Management Company is seeking a Retail Chef Manager for Carthage College’s retail dining program. This leadership role requires seamless coordination between kitchen operations and dining room service to deliver exceptional guest experiences, culinary excellence, and operational performance.

The position emphasizes active involvement in daily food production while guiding both culinary and service teams to meet brand standards and safety requirements across FOH and BOH areas.

Qualifications

• Experience leading both culinary and customer-facing foodservice operations.
• Strong culinary foundation with daily involvement in production.
• Proven track record in retail, campus dining, or hospitality operations.
• Knowledge of food safety, sanitation, quality assurance, and regulatory compliance.
• Ability to lead, coach, and develop kitchen and service teams.
• Excellent communication, organization, and problem-solving skills.

Responsibilities

• Lead dual FOH & BOH leadership across dining operations.
• Oversee back-of-house and front-of-house activities and service standards.
• Manage production planning, inventory, waste reduction, and food cost performance.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Develop culinary and service teams through hands-on coaching and development.
• Own the guest experience from entry to service completion and uphold brand standards.

Skills

Lead FOH & BOH operations

Strong culinary foundation

Retail/campus dining experience

Food safety & HACCP knowledge

Coaching & development

Communication & problem solving

Education

Culinary degree or certification

Job description

Bon Appetit Management Company is seeking a Retail Chef Manager for Carthage College’s retail dining program. This leadership role requires seamless coordination between kitchen operations and dining room service to deliver exceptional guest experiences, culinary excellence, and operational performance.

The position emphasizes active involvement in daily food production while guiding both culinary and service teams to meet brand standards and safety requirements across FOH and BOH areas.