Chef General Manager

Bon Appétit Management Company; Bellevue (WA); On-site; USD 90,000 - 100,000; Full time

Job summary

A culinary leader with a passion for food is sought as Chef General Manager at a leading company in contract food service. This role emphasizes exceptional guest experiences and culinary innovation while managing front-of-house operations and financial oversight. Ideal candidates will bring strong leadership experience and a commitment to quality service.

Benefits

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Qualifications

• 8+ years of leadership experience in corporate dining or hospitality.
• Strong background in front-of-house leadership.
• Ability to train and develop teams.

Responsibilities

• Lead overall guest experience and culinary excellence.
• Oversee daily operations and financial performance.
• Develop high-quality menus aligning with guest expectations.

Skills

Leadership

Guest Engagement

Culinary Excellence

Financial Management

Education

4-year degree in Culinary Arts

2-year degree in Culinary with 5 years of experience

Job description

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Bon Appetit

Salary: 90,000-100,000

Other Forms of Compensation:

Pay Grade: 14

Our Passion is Food!

At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

The Chef General Manager (Chef GM) is responsible for leading the overall guest experience, culinary excellence, and front-of-house operations in the café.

This role combines strategic hospitality leadership with financial oversight, ensuring that each café delivers exceptional service, high-quality food, and a welcoming atmosphere.

The Chef GM oversees daily operations, guest engagement, and financial performance while fostering a strong hospitality-driven culture.

POSITION OBJECTIVES

In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision.

Interact professionally with other employees, customers and suppliers.

Work effectively as a team contributor on all assignments.

Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Overall Management

Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and service.

Takes over the ownership of the kitchen. Has a Passion for food.

Ensures all products and purchases meet Bon Appetit sustainability guidelines Has knowledge of and enforces the Client/Bon Appétit contractual agreement.

Guest Experience and Front-of-House Leadership

Set and uphold hospitality standards, ensuring guests feel welcomed and valued from arrival to departure.

Maintain a visible presence on the floor, engaging with guests, gathering real-time feedback, and ensuring service excellence.

Leverage customer feedback systems and sentiment reports, using insights to refine service strategies and enhance the overall experience.

Implement personalized service initiatives, training staff to recognize and respond to guest preferences proactively.

Collaborate with marketing and events teams to create activations and dining experiences that enhance brand engagement.

Culinary Excellence and Menu Development

Develop seasonal, high-quality menus that align with guest expectations, culinary trends, and operational goals.

Ensure food quality, taste, and presentation meet hospitality and brand standards through regular tastings and staff training.

Lead special dining experiences, such as themed nights, surprise and delight activations, and pop-up collaborations.

Work closely with chefs and culinary teams to balance innovation with consistency, ensuring offerings are both exciting and operationally feasible.

Financial Management and Business Strategy

Oversee budgeting, forecasting, and financial planning, ensuring cafés operate within defined financial goals.

Monitor and manage cost controls, labor efficiency, and inventory levels, ensuring alignment with financial targets.

Regularly analyze data, food costs, making adjustments as needed to optimize financial performance.

Major Duties

Adapt spending based on guest demand, seasonality, and business needs, ensuring flexibility while maintaining financial stability.

Identify opportunities to improve profitability through strategic purchasing, vendor negotiations, and waste reduction.

Staff Development and Training

Foster a positive and inclusive work environment by addressing employee concerns, promoting open communication, and ensuring fair treatment across the team.

Provide training on guest engagement, hospitality principles, and customer service excellence to enhance team capabilities.

Offer mentorship and career development for chefs and managers, ensuring the team is equipped for long-term success.

Cultivate a positive, guest-centered workplace culture, encouraging teamwork and continuous improvement.

Ensure accurate timekeeping, payroll submissions, and compliance with wage laws.

Address payroll discrepancies and support staff with pay-related inquiries.

Create efficient staffing schedules that balance labor costs, operational needs, and employee well-being.

Adjust schedules proactively based on business demands.

Provide ongoing coaching and feedback, conduct performance evaluations, and support career development plans to retain top talent.

Support the hiring process by interviewing, selecting, and onboarding new team members, ensuring they are properly trained and integrated into the culture.

Tasks Operational Efficiency and Resource Management

Oversee staff scheduling, labor management, and service flow, ensuring efficiency without compromising guest experience.

Implement and maintain operational SOPs to drive consistency in service, food preparation, and guest interactions.

Manage relationships with vendors and suppliers, prioritizing quality ingredients and cost-effective purchasing strategies.

Ensure café spaces, dining areas, and kitchens are clean, well-maintained, and aligned with brand ambiance standards.

Health, Safety and Compliance

Uphold and enforce health, safety, and food sanitation standards, ensuring compliance with regulations.

Conduct regular safety audits and training sessions, prioritizing workplace safety for staff and guests.

Ensure clear labeling, proper handling, and communication of food allergens to prevent cross-contact and ensure guest safety.

Train staff on allergen protocols and emergency response procedures.

Enforce strict food safety protocols, including proper food storage, temperature control, and hygiene standards, to mitigate risks of contamination and foodborne illness outbreaks.

Be prepared for crisis management, handling guest incidents or operational challenges with professionalism and urgency.

Special Events

Oversees all creation of menus, production, and ordering for special events Assists Catering Management team and Develops specialty menus and events per clients needs, budget and unit guidelines.

Plans and executes the culinary elements of all specialty events Is on site for all special events and ensures that they meet all client expectations.

Make sure all events meet Bon Appetit Great Expectations standards.

Marketing/Sales Participates and is involved in Catering Open House and Seasonal tastings of new menu items.

Manages chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.

Works with Catering Management team to develop and implement sales programs on campus to solicit new business Note: Job duties are subject to change as needed.

Requirements

Food and Safety Responsibilities

Adheres to all Health Department, OSHA and ADA regulations.

Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.

Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.

Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.

Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.

Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery.

Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.

Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.

Attends monthly safety meetings and participates in safety inspections.

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.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

A four-year degree in Culinary Arts is preferred but not required.

In lieu of a 4-year degree, a 2-year degree in Culinary with an additional 5 years of professional experience as an Executive Chef.

8+ years of leadership experience in corporate dining, hospitality, or high-volume café operations.

Strong background in front-of-house leadership, guest engagement, and hospitality-driven service models.

Financial acumen, with experience in budgeting, forecasting, cost control, and operational financial management.

Knowledge of menu planning, culinary execution, and food trends, with a passion for quality and authenticity.

Ability to train and develop teams, fostering a hospitality-forward culture.

Strong skills in vendor management, resource allocation, and strategic planning.

Experience working with local suppliers and partners, ensuring high-quality, fresh, and sustainable products.

Excellent communication and problem-solving skills, with the ability to adapt quickly in a dynamic environment.

Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.

Proficient with word processing and spread sheet applications.

Posses the ability to meet Bon Appétit unit specific uniform standards for this position.

Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.

Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Apply to Bon Appetit today!

Bon Appetit is a member of Compass Group USA.

Click here to Learn More about the Compass Story

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 for paid time off benefits information.

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.

Req ID: 1432376

Bon Appetit

BRYAN GONI

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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