Executive Chef – Multi-Unit Campus Dining

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

Benefits offered by this job

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

Job summary

Bon Appetit is seeking an Executive Chef to lead culinary vision and day-to-day kitchen operations at Carthage College, with relocation to the Kenosha, WI area. This role delivers exceptional food experiences while fostering culinary excellence, innovation, safety, and team development.

The ideal candidate will have experience leading complex food service operations across multiple outlets or concepts, including hotels, resorts, or corporate dining.

Qualifications

• Progressive culinary leadership experience within hospitality, food service, catering, hotels, resorts, corporate dining, or similar environments.
• Experience overseeing multiple kitchens, outlets, concepts, or service platforms.
• Proven success leading and developing high-performing culinary teams.
• Strong understanding of food cost controls, labor management, inventory management, and purchasing.
• Experience creating and executing diverse menus in high-volume environments.
• Knowledge of current culinary trends, sustainability initiatives, and guest preferences.
• Strong communication, coaching, organizational, and problem-solving skills.
• Ability to thrive in a fast-paced environment while balancing strategic and operational priorities.
• Culinary degree, apprenticeship, or equivalent professional training.

Responsibilities

• Lead the culinary vision across multiple dining venues and service platforms.
• Develop innovative menus that reflect seasonality, guest preferences, nutritional trends, and Bon Appétit's commitment to scratch cooking.
• Partner with operational leaders to ensure a consistent and exceptional guest experience.
• Maintain high standards for food quality, presentation, flavor, and execution.
• Drive continuous improvement through culinary innovation and best practices.
• Recruit, train, mentor, and develop culinary managers and kitchen team members.
• Foster an inclusive and collaborative culture that encourages learning, creativity, and professional growth.
• Conduct performance coaching, talent development, and succession planning activities.
• Promote teamwork, accountability, and a positive work environment.
• Manage food costs, labor costs, productivity, and purchasing to achieve financial goals.
• Analyze operational and financial data to identify opportunities for improvement.
• Oversee inventory management, ordering systems, vendor relationships, and product quality.
• Support budgeting, forecasting, and financial planning processes.
• Ensure efficient kitchen operations while maintaining quality and consistency.
• Champion food safety, sanitation, and workplace safety standards.
• Ensure compliance with HACCP principles, company policies, and local, state, and federal regulations.
• Maintain readiness for health inspections and internal audits.
• Promote proper food handling, storage, and allergen awareness practices.
• Collaborate with catering and events teams to deliver exceptional special events and VIP experiences.
• Support menu development and execution for catered functions, campus events, and special programs.
• Ensure culinary excellence across all event formats and service styles.

Skills

Culinary leadership

Multi-unit operations

Cost controls

Menu development

Staff coaching & development

Communication skills

Education

Culinary degree or equivalent training

Job description

Bon Appetit is seeking an Executive Chef to lead culinary vision and day-to-day kitchen operations at Carthage College, with relocation to the Kenosha, WI area. This role delivers exceptional food experiences while fostering culinary excellence, innovation, safety, and team development.

The ideal candidate will have experience leading complex food service operations across multiple outlets or concepts, including hotels, resorts, or corporate dining.