Sr Executive Catering Chef

Compass Group USA; San Francisco (CA); On-site; USD 180,000 - 240,000; Full time

Benefits offered by this job

Medical

Vision

Retirement Plan

Paid Time Off

Employee Assistance Program

Job summary

Bon Appetit Management Company seeks a Senior Executive Catering Chef to lead culinary strategy across a national catering portfolio. You will drive menu development, recipe costing, and program standards while coaching regional chefs to deliver exceptional hospitality and strong financial performance.

You will champion culinary innovation, support executive dining and VIP events, and elevate guest experiences through scalable programs and disciplined cost controls.

Qualifications

• Culinary degree preferred and strong leadership experience.

Responsibilities

• Lead culinary vision and execution across multi-site region.
• Develop national catering standards, culinary programs, recipes, production guidelines, and costing.
• Create innovative, chef-driven menus balancing creativity, guest experience, operational feasibility, and financial performance.
• Develop seasonal menu offerings and customized event menus tailored to client preferences, event styles, dietary accommodations, cultural considerations, and budget parameters.
• Drive continuous menu innovation through emerging culinary trends, global influences, wellness-focused offerings, seasonal ingredients, and sustainable sourcing practices.
• Develop scalable catering solutions and culinary programs that can be successfully executed across multiple markets and locations.
• Champion elevated hospitality experiences through exceptional food quality, creativity, presentation, and guest engagement.
• Provide direct leadership, coaching, and support to Catering Chefs within the Bay Area region.
• Ensure consistent execution of culinary standards, food quality, presentation, and operational excellence across all catered events.
• Partner closely with catering, operations, and hospitality leaders to deliver seamless event experiences.

Skills

Leadership

Culinary expertise

Menu development

Food cost management

Stakeholder management

Education

Culinary degree

Bachelor’s degree in Culinary Arts

Bachelor’s degree in Hospitality Management

Bachelor’s degree in Foodservice Management

Bachelor’s degree in Business Management

Job description

Our Passion is Food!

At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

The Senior Executive Catering Chef serves as the strategic culinary leader responsible for overseeing regional catering culinary operations while driving menu innovation, recipe development, and costing strategies across a national portfolio. This role provides leadership to regional Catering Chefs while developing scalable, trend-forward catering programs that deliver exceptional hospitality experiences, operational excellence, and strong financial performance.

This leader combines exceptional culinary expertise with business acumen and a passion for hospitality, creating memorable dining experiences through innovative menu development, flawless execution, and strong partnerships across culinary and catering operations.

Responsibilities

Strategic Culinary Leadership

• Lead the culinary vision and execution of the catering and hospitality program across a multi-site region.
• Develop and maintain national catering menu standards, culinary programs, recipes, production guidelines, and presentation standards.
• Create innovative, chef-driven menus that balance creativity, guest experience, operational feasibility, and financial performance.
• Develop seasonal menu offerings and customized event menus tailored to client preferences, event styles, dietary accommodations, cultural considerations, and budget parameters.
• Drive continuous menu innovation through emerging culinary trends, global influences, wellness-focused offerings, seasonal ingredients, and sustainable sourcing practices.
• Develop scalable catering solutions and culinary programs that can be successfully executed across multiple markets and locations.
• Champion elevated hospitality experiences through exceptional food quality, creativity, presentation, and guest engagement.

Regional Culinary Operations

• Provide direct leadership, coaching, and support to Catering Chefs within the Bay Area region.
• Ensure consistent execution of culinary standards, food quality, presentation, and operational excellence across all catered events.
• Partner closely with catering, operations, and hospitality leaders to deliver seamless event experiences.
• Support executive meetings, VIP hospitality, leadership events, and large-scale special functions requiring elevated levels of service and execution.
• Maintain operational visibility and provide hands‑on leadership during key events, activations, and high-profile functions.
• Foster a culture of accountability, innovation, collaboration, and continuous improvement throughout the culinary organization.

National Menu Development & Costing

• Own the national catering menu portfolio, including recipe development, menu engineering, standardization, costing, and performance analysis.
• Establish recipe costing, portion standards, and production specifications that support profitability while maintaining exceptional quality and guest satisfaction.
• Develop menu frameworks that provide regional flexibility while maintaining consistency in culinary standards and brand expectations.
• Partner with procurement and operational leaders to optimize sourcing strategies, vendor partnerships, and product utilization.
• Analyze menu performance, food costs, labor efficiencies, guest feedback, and operational metrics to identify opportunities for improvement.
• Lead culinary innovation initiatives that enhance guest satisfaction while maintaining disciplined cost controls.

Additional Duties

• Partner with culinary leaders across the portfolio to share best practices, align catering standards, and strengthen catering offerings nationwide.
• Collaborate with regional culinary teams to support menu implementation, recipe consistency, and operational success.
• Lead culinary showcases, tasting events, and presentations that highlight menu innovation and elevate the overall catering experience.
• Serve as a culinary ambassador, presenting concepts and solutions to clients, stakeholders, and operational leadership.

Operational Excellence & Process Improvement

• Partner closely with the Director of Catering to enhance catering systems, streamline planning processes, improve production workflows, optimize staffing models, and strengthen event execution strategies.
• Develop systems and best practices that improve culinary consistency, operational efficiency, and profitability across multiple locations.
• Utilize data-driven decision-making to enhance performance, optimize resources, and support long-term business objectives.
• Ensure compliance with all food safety, sanitation, allergy awareness, and workplace safety standards.
• Promote fresh, seasonal, responsibly sourced ingredients and scratch‑cooking principles whenever possible.

Leadership & Talent Development

• Recruit, mentor, coach, and develop Catering Chefs and culinary team members across the organization.
• Create succession planning and professional development opportunities for culinary leaders and emerging talent.
• Lead culinary training programs, tastings, workshops, and onboarding initiatives.
• Foster an inclusive, high‑performing culture focused on hospitality excellence, innovation, teamwork, and accountability.
• Establish and maintain high standards for food quality, presentation, consistency, and execution across every catering event.
• Serve as a culinary role model and ambassador, demonstrating a commitment to excellence and continuous learning.

Financial & Business Performance

• Manage menu engineering strategies that balance culinary excellence with responsible fiscal management.
• Monitor food cost trends, purchasing performance, labor utilization, and waste reduction opportunities.
• Support budgeting, forecasting, strategic planning, and financial performance initiatives related to catering operations.
• Identify opportunities to improve profitability, operational effectiveness, and overall program performance while maintaining a premium guest experience.

Requirements

Culinary degree preferred; Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, Business Management, or a related field strongly preferred.

8+ years of progressive culinary leadership experience, including Executive Chef, Senior Executive Chef, Catering Executive Chef, or multi‑unit culinary leadership responsibilities.

Experience leading high‑volume catering and hospitality operations within corporate dining, conference centers, luxury hospitality, destination catering, or premium event venues.

Proven success developing and managing multi‑unit or national culinary programs, menu portfolios, and culinary standards.

Strong expertise in menu engineering, recipe development, food costing, purchasing strategies, inventory management, and financial stewardship.

Proven experience developing seasonal menus, custom event experiences, and large‑scale catering programs.

Experience supporting executive dining, VIP hospitality, and high‑profile catered events.

Demonstrated success leading, developing, and mentoring culinary leadership teams.

Deep understanding of culinary trends, sustainability initiatives, wellness‑focused dining, and modern hospitality expectations.

Strong presentation, communication, stakeholder management, and relationship‑building skills.

Ability to think strategically while maintaining a hands‑on approach to execution and operational leadership.

Proficiency in Microsoft Office Suite and foodservice management systems.

Bon Appetit is a member of Compass Group USA.

Associates at Bon Appetit are offered many fantastic benefits.

• Medical
• 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
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.