Chef Manager: Menu Innovator & Kitchen Leader

Bon Appétit Management Company; Santa Clara (CA); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

Bon Appetit Management Company is seeking an experienced Chef Manager to lead our Santa Clara Market culinary operation, focusing on menu innovation, guest experience, and operational excellence.

This hands-on role requires coaching teams, developing seasonal menus, managing food costs, and maintaining HACCP standards in a fast-paced café setting.

Join a company that values creativity, growth, and outstanding service, with a comprehensive benefits package.

Qualifications

• 3+ years of Chef Manager or culinary management experience in a high-volume restaurant or food service.
• Culinary degree or Associate's degree in Culinary Arts or related field preferred; relevant experience will be considered.
• Experience with menu development and seasonal menu planning.

Responsibilities

• Lead daily kitchen operations ensuring top quality and consistency.
• Develop and refresh seasonal menus aligned with guest preferences and objectives.
• Manage inventory, purchasing, and food cost controls to meet financial goals.
• Oversee scheduling, staffing, and development of culinary teams.
• Maintain HACCP and food safety compliance.
• Monitor labor costs and kitchen performance.
• Use CM+ or similar menu-management systems to create recipes and production docs.
• Foster teamwork, accountability, and exceptional guest service.
• Support sustainability through responsible sourcing and waste reduction.

Skills

Chef management

Culinary degree

Menu development

Food cost management

ServSafe Certification

Leadership

Education

Culinary degree or Associate's degree in Culinary Arts

Tools

CM+ platform

Job description

Bon Appetit Management Company is seeking an experienced Chef Manager to lead our Santa Clara Market culinary operation, focusing on menu innovation, guest experience, and operational excellence.

This hands-on role requires coaching teams, developing seasonal menus, managing food costs, and maintaining HACCP standards in a fast-paced café setting.

Join a company that values creativity, growth, and outstanding service, with a comprehensive benefits package.