Executive Chef - Multi-Kitchen, Global Flavors, Innovation

Bon Appétit Management Company; Culver City (CA); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Job summary

Bon Appétit Management Company is seeking a highly creative, hands‑on Executive Chef to lead culinary operations across three kitchens in a dynamic corporate dining environment. The role oversees menu innovation, food safety, financial performance, and team development, reporting to the Culinary Director.

The ideal candidate balances kitchen leadership with strategic culinary initiatives. This position manages approximately $8 million in annual volume, leads ~30 hourly staff and 1 salaried

Qualifications

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or related field (preferred).
• 5+ years of progressive culinary leadership experience, including Executive Chef or senior management.
• Experience managing multi-unit culinary operations in corporate dining or hospitality environments.
• Strong background in international cuisine with emphasis on Asian flavors and trends.

Responsibilities

• Lead culinary operations across three kitchens and multiple dining concepts, ensuring quality and guest satisfaction.
• Develop and execute seasonal menus with global inspiration and Asian influences.
• Drive menu innovation through recipe development, tastings, and chef features.
• Oversee HACCP, allergen management, and sanitation programs to ensure food safety compliance.

Skills

Executive-level leadership

Multi-unit operations

Menu development

Food cost management

HACCP & food safety

Education

Culinary Arts / Hospitality Management degree

Job description

Bon Appétit Management Company is seeking a highly creative, hands‑on Executive Chef to lead culinary operations across three kitchens in a dynamic corporate dining environment. The role oversees menu innovation, food safety, financial performance, and team development, reporting to the Culinary Director.

The ideal candidate balances kitchen leadership with strategic culinary initiatives. This position manages approximately $8 million in annual volume, leads ~30 hourly staff and 1 salaried