Senior Executive Chef: Creative Kitchen Leader

Compass Group USA; Daley Corner (MA); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit Management Company seeks a Senior Executive Chef to lead culinary operations across a unit, ensuring trend-forward, safe, and sanitary food production. You will oversee menu development, inventory, purchasing, food cost controls, and staff development.

Responsibilities include setting high culinary standards for retail and catering, training the local team, and driving CSR initiatives while analyzing performance to implement improvements.

Qualifications

• Culinary degree preferred
• Bachelor's Degree in Food Services Technology/Management or related field preferred
• Three to five years of progressive culinary or kitchen management experience
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate

Responsibilities

• Develop high culinary standards for our retail, board meals, dining and catering operations
• Trains, develops and provides inspirational leadership to local culinary team
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately

Job description

Bon Appetit Management Company seeks a Senior Executive Chef to lead culinary operations across a unit, ensuring trend-forward, safe, and sanitary food production. You will oversee menu development, inventory, purchasing, food cost controls, and staff development.

Responsibilities include setting high culinary standards for retail and catering, training the local team, and driving CSR initiatives while analyzing performance to implement improvements.