Culinary Operations Manager — Innovation & Sustainability

Bon Appetit; Washington; On-site; USD 91,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

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

Job summary

Bon Appetit is seeking a growth-minded Chef Manager to lead culinary and food service operations across our contract foodservice cafes. You will oversee inventory, ordering, receiving, and menu development with a focus on local sourcing and sustainability.

Ideal candidates bring at least three years of culinary management experience in contract foodservice or fine dining, knowledge of HACCP, P&L awareness, and a track record of controlling costs while maintaining quality and presentation.

Qualifications

• Must have working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking is needed.
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

Menu development

Cost controls

Inventory management

Purchasing

Sustainability

HACCP knowledge

Job description

Bon Appetit is seeking a growth-minded Chef Manager to lead culinary and food service operations across our contract foodservice cafes. You will oversee inventory, ordering, receiving, and menu development with a focus on local sourcing and sustainability.

Ideal candidates bring at least three years of culinary management experience in contract foodservice or fine dining, knowledge of HACCP, P&L awareness, and a track record of controlling costs while maintaining quality and presentation.