Executive Chef

The Executive Chef for Bon Appetit Management Company is responsible for the overall success of the food service operation adhering to the Client’s culture and guidelines, the Health Department’s regulations, and Bon Appétit’s standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of the shared catering kitchen, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. This position Solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the director of catering, and developing a sense of teamwork and cooperation within the team.

 

Key Responsibilities:

· Overall Management

· Supervision and Development of Staff

· Food Programs with innovating menu development

· Food and Labor Cost Control

· Outstanding Guest Service and Client Relations

· Vendor Management and Relations

· Financial Management and Analysis

· Catering Management

· Special Events

· Marketing/Sales

· Food and Safety Responsibilities

Preferred Qualifications:

· Degree from a post secondary culinary arts training program

· A minimum of 5 years as sous chef plus 3 years in similar position in a like volume and quality food service establishment

· General Hospitality knowledge and interest in sustainability and sustainable food practices

· Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles

· Proficient with word processing and spread sheet applications

· Possess the ability to meet Bon Appétit unit specific uniform standards for this position

· Utilize all Personal Protective Equipment’s per Bon Appétit guidelines

Both full-time and part-time positions offer the following benefits to associates:

In addition, full-time positions also offer the following benefits to associates: