Traveling Executive Chef Multisite Culinary Leader

Compass Group, North America; Indianapolis (IN); 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, Traveling Support, to provide hands-on culinary leadership across a portfolio of accounts. You will report to the Regional Vice President and be deployed to locations with leadership transitions, new openings, or operational challenges.

The role requires quick assessment, trust-building with teams, and a focus on elevating food quality, standards, and guest experiences while traveling ~85% of the time.

Qualifications

• Experience leading culinary operations in high-volume foodservice, hospitality, restaurant, catering, or contract dining environments.
• Demonstrated success as an Executive Chef or comparable culinary leader.
• Strong knowledge of food safety, sanitation, HACCP principles, and kitchen operations management.
• Experience supporting operational improvement initiatives, leadership transitions, or multi-unit foodservice environments.
• Ability to quickly assess challenges, prioritize effectively, and implement solutions in fast-paced environments.
• Strong communication, relationship-building, and coaching skills.
• Financial acumen with experience managing food cost, purchasing, inventory, and labor considerations.
• Ability to travel extensively, approximately 85% of the time.
• Residence within reasonable commuting distance of a major airport.
• Experience supporting new account openings, renovations, or culinary program launches.
• Background in corporate dining, hospitality, higher education, restaurant, or contract foodservice environments.
• Experience working across multiple culinary concepts and service models.
• Experience developing culinary standards, training programs, recipes, or operational tools.

Responsibilities

• Provide executive chef leadership and operational support across multiple accounts during leadership transitions, staffing gaps, new openings, and other business-critical needs.
• Assess kitchen operations and implement practical solutions that improve food quality, consistency, efficiency, and guest satisfaction.
• Champion culinary excellence by maintaining high standards for food quality, presentation, recipe execution, and dining experiences.
• Ensure compliance with food safety, sanitation, HACCP, allergen management, and regulatory requirements while promoting a culture of accountability and safety.
• Support new account openings, including kitchen readiness, menu implementation, team training, operational setup, and launch execution.
• Partner with culinary and operations leaders to identify opportunities for continuous improvement and operational excellence.
• Support food cost management, inventory controls, purchasing practices, and waste reduction initiatives that contribute to financial performance.
• Mentor and develop chefs, managers, and culinary team members through coaching, training, and hands-on leadership.
• Contribute to culinary innovation, recipe development, standard operating procedures, and training resources that support consistency across the portfolio.
• Build strong relationships with clients, operational leaders, and culinary teams while fostering a collaborative and inclusive culture.
• Travel extensively to support locations across the region and portfolio as business needs require.

Skills

Executive leadership

Food safety

Communication

Financial acumen

Staff development

Travel readiness

Education

ServSafe Manager Certification

Certified Executive Chef (CEC)

Job description

Bon Appetit is seeking an Executive Chef, Traveling Support, to provide hands-on culinary leadership across a portfolio of accounts. You will report to the Regional Vice President and be deployed to locations with leadership transitions, new openings, or operational challenges.

The role requires quick assessment, trust-building with teams, and a focus on elevating food quality, standards, and guest experiences while traveling ~85% of the time.