Area Executive Chef
Apply NowCompany: Compass
Location: Sunnyvale, CA 94087
Description:
Salary: 120,000-140,000
Other Forms of Compensation:
Pay Grade: 16
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 Executive Chef is responsible for the overall success of the culinary program for our corporate dining account across San Francisco and South Bay headquarters. This role oversees all culinary operations, including multiple cafs, authentic cuisines programs, pastry production, and catering services, while adhering to the client's culture and guidelines, health department regulations, and Bon Apptit Management Company's standards for food quality, freshness, and presentation.
With a strong focus on culinary excellence, authentic cuisines, and fresh, local ingredients, the Executive Chef creates innovative menus and exceptional dining experiences that consistently exceed client expectations. The role also ensures the sanitation and safety of all kitchens, while leading a team that produces delicious, eye-appealing, and nutritious food, meeting both quality standards and client financial goals.
The Executive Chef is responsible for mentoring and managing Chef General Managers, Authentic Cuisines Chefs, and Pastry teams, fostering a culture of teamwork, creativity, and continuous improvement. They must solve problems professionally, quickly, and fairly while maintaining and teaching strong work ethics. Additionally, this role supports the District Manager and builds a cooperative team environment, ensuring operational efficiency and client satisfaction.
POSITION OBJECTIVES:
In the performance of their respective tasks and duties all employees are expected to conform to the following:
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Major Duties
Overall Management
Teaches and adheres to Bon Apptit's philosophy, culture and commitment to quality food and service.
Takes over the ownership of the kitchen.
Has a Passion for food.
Ensures all products and purchases meet Bon Appetit sustainability guidelines
Has knowledge of and enforces the Client/Bon Apptit contractual agreement.
Culinary Strategy and Leadership:
Develop and execute innovative, high-quality culinary strategies that reflect authentic cuisines, seasonal ingredients, and local sourcing.
Take full ownership of the kitchen, leading culinary operations across multiple cafs, catering, and pastry programs.
Teach and embody Bon Apptit's philosophy, culture, and commitment to quality food, sustainability, and exceptional service.
Stay abreast of culinary trends and continuously test and update menu ideas to meet client and guest expectations.
Operational Management:
Ensure all timelines for menu development, ordering, and food preparation are consistently met.
Oversee compliance with Bon Apptit's sustainability guidelines, food safety standards, and client contractual agreements.
Maintain high standards for food quality, presentation, and cost-efficiency in all caf and catering operations.
Ensure proper disposal of kitchen waste in alignment with client-supported sustainable practices.
Use all available systems, including web-based tools, for menu and catering management.
Supervision and Development of Staff:
Hire, train, and supervise Chef General Managers, Authentic Cuisines Chefs, Pastry teams, and Sous Chefs to build a high-performing culinary team.
Conduct performance reviews, coaching sessions, and disciplinary actions in a professional and timely manner.
Provide ongoing feedback and support to culinary staff, fostering their professional growth and development.
Ensure team adherence to uniform standards, safety protocols, and training requirements.
Create and revise job descriptions to ensure clarity in team roles and responsibilities.
Food Programs:
Create well-balanced menus that meet cultural, dietary, and client-specific needs while ensuring creativity, quality, and flavor.
Maintain Bon Apptit's Great Expectations Culinary standards in all food, beverages, and garnishes served.
Ensure that all products and ingredients are purchased following Bon Apptit's purchasing standards and sustainability commitments.
Collaborate with management to ensure that all caf, catering, and culinary setups meet specific account standards.
Customer Service and Client Relations:
Represent the company in a courteous, efficient, and friendly manner in all customer, client, and employee interactions.
Address and resolve client and customer complaints within 24 hours, providing follow-up communication to relevant stakeholders.
Build strong relationships with clients, communicating honestly, accurately, and promptly to meet their expectations.
Financial Management and Analysis:
Manage kitchen payroll, food costs, and budgets, ensuring financial goals are consistently met.
Establish purchasing specifications, product storage, and waste control procedures to minimize costs.
Review catering portions and pricing regularly, suggesting changes and monitoring waste to optimize efficiency.
Ensure proper coding of invoices and regular updates to pricing structures.
Secondary Duties
Retail Management:
Create and oversee weekly menus, including special dietary and event catering menus, to meet guest needs.
Supervise proper food garnishing, presentation, and creative dcor in alignment with Bon Apptit's Great Expectations.
Ensure the kitchen's appearance is clean, organized, and visually appealing at all times.
Edit and review weekly menus for accuracy, proper descriptions, and alignment with culinary standards.
Special Events
Oversees all creation of menus, production, and ordering for special events
Assists Catering Management team and Develops specialty menus and events per clients needs, budget and unit guidelines
Plans and executes the culinary elements of all specialty events
Is on site for all special events and ensures that they meet all client expectations
Make sure all events meet Bon Appetit Great Expectations standards.
Marketing/Sales
Participates and is involved in Catering Open House and Seasonal tastings of new menu items
Manages chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.
Works with Catering Management team to develop and implement sales programs on campus to solicit new business
Note: Job duties are subject to change as needed.
FOOD AND SAFETY RESPONSIBILITIES:
Adheres to all Health Department, OSHA and ADA regulations.
Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
Attends monthly safety meetings and participates in safety inspections
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
A four-year degree in Culinary Arts is preferred but not required. In lieu of a 4-year degree, a 2-year degree in Culinary with an additional 5 years of professional experience as an Executive Chef.
5-7 minimum work experience as a professional chef in a high volume and quality 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.
Posses the ability to meet Bon Apptit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment's per Bon Apptit guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit are offered many fantastic benefits.
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 for paid time off benefits information.
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.
Req ID: 1411238
Bon Appetit
BRYAN GONI
Other Forms of Compensation:
Pay Grade: 16
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 Executive Chef is responsible for the overall success of the culinary program for our corporate dining account across San Francisco and South Bay headquarters. This role oversees all culinary operations, including multiple cafs, authentic cuisines programs, pastry production, and catering services, while adhering to the client's culture and guidelines, health department regulations, and Bon Apptit Management Company's standards for food quality, freshness, and presentation.
With a strong focus on culinary excellence, authentic cuisines, and fresh, local ingredients, the Executive Chef creates innovative menus and exceptional dining experiences that consistently exceed client expectations. The role also ensures the sanitation and safety of all kitchens, while leading a team that produces delicious, eye-appealing, and nutritious food, meeting both quality standards and client financial goals.
The Executive Chef is responsible for mentoring and managing Chef General Managers, Authentic Cuisines Chefs, and Pastry teams, fostering a culture of teamwork, creativity, and continuous improvement. They must solve problems professionally, quickly, and fairly while maintaining and teaching strong work ethics. Additionally, this role supports the District Manager and builds a cooperative team environment, ensuring operational efficiency and client satisfaction.
POSITION OBJECTIVES:
In the performance of their respective tasks and duties all employees are expected to conform to the following:
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Major Duties
Overall Management
Teaches and adheres to Bon Apptit's philosophy, culture and commitment to quality food and service.
Takes over the ownership of the kitchen.
Has a Passion for food.
Ensures all products and purchases meet Bon Appetit sustainability guidelines
Has knowledge of and enforces the Client/Bon Apptit contractual agreement.
Culinary Strategy and Leadership:
Develop and execute innovative, high-quality culinary strategies that reflect authentic cuisines, seasonal ingredients, and local sourcing.
Take full ownership of the kitchen, leading culinary operations across multiple cafs, catering, and pastry programs.
Teach and embody Bon Apptit's philosophy, culture, and commitment to quality food, sustainability, and exceptional service.
Stay abreast of culinary trends and continuously test and update menu ideas to meet client and guest expectations.
Operational Management:
Ensure all timelines for menu development, ordering, and food preparation are consistently met.
Oversee compliance with Bon Apptit's sustainability guidelines, food safety standards, and client contractual agreements.
Maintain high standards for food quality, presentation, and cost-efficiency in all caf and catering operations.
Ensure proper disposal of kitchen waste in alignment with client-supported sustainable practices.
Use all available systems, including web-based tools, for menu and catering management.
Supervision and Development of Staff:
Hire, train, and supervise Chef General Managers, Authentic Cuisines Chefs, Pastry teams, and Sous Chefs to build a high-performing culinary team.
Conduct performance reviews, coaching sessions, and disciplinary actions in a professional and timely manner.
Provide ongoing feedback and support to culinary staff, fostering their professional growth and development.
Ensure team adherence to uniform standards, safety protocols, and training requirements.
Create and revise job descriptions to ensure clarity in team roles and responsibilities.
Food Programs:
Create well-balanced menus that meet cultural, dietary, and client-specific needs while ensuring creativity, quality, and flavor.
Maintain Bon Apptit's Great Expectations Culinary standards in all food, beverages, and garnishes served.
Ensure that all products and ingredients are purchased following Bon Apptit's purchasing standards and sustainability commitments.
Collaborate with management to ensure that all caf, catering, and culinary setups meet specific account standards.
Customer Service and Client Relations:
Represent the company in a courteous, efficient, and friendly manner in all customer, client, and employee interactions.
Address and resolve client and customer complaints within 24 hours, providing follow-up communication to relevant stakeholders.
Build strong relationships with clients, communicating honestly, accurately, and promptly to meet their expectations.
Financial Management and Analysis:
Manage kitchen payroll, food costs, and budgets, ensuring financial goals are consistently met.
Establish purchasing specifications, product storage, and waste control procedures to minimize costs.
Review catering portions and pricing regularly, suggesting changes and monitoring waste to optimize efficiency.
Ensure proper coding of invoices and regular updates to pricing structures.
Secondary Duties
Retail Management:
Create and oversee weekly menus, including special dietary and event catering menus, to meet guest needs.
Supervise proper food garnishing, presentation, and creative dcor in alignment with Bon Apptit's Great Expectations.
Ensure the kitchen's appearance is clean, organized, and visually appealing at all times.
Edit and review weekly menus for accuracy, proper descriptions, and alignment with culinary standards.
Special Events
Oversees all creation of menus, production, and ordering for special events
Assists Catering Management team and Develops specialty menus and events per clients needs, budget and unit guidelines
Plans and executes the culinary elements of all specialty events
Is on site for all special events and ensures that they meet all client expectations
Make sure all events meet Bon Appetit Great Expectations standards.
Marketing/Sales
Participates and is involved in Catering Open House and Seasonal tastings of new menu items
Manages chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.
Works with Catering Management team to develop and implement sales programs on campus to solicit new business
Note: Job duties are subject to change as needed.
FOOD AND SAFETY RESPONSIBILITIES:
Adheres to all Health Department, OSHA and ADA regulations.
Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
Attends monthly safety meetings and participates in safety inspections
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
A four-year degree in Culinary Arts is preferred but not required. In lieu of a 4-year degree, a 2-year degree in Culinary with an additional 5 years of professional experience as an Executive Chef.
5-7 minimum work experience as a professional chef in a high volume and quality 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.
Posses the ability to meet Bon Apptit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment's per Bon Apptit guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit are offered many fantastic benefits.
- 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
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 for paid time off benefits information.
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.
Req ID: 1411238
Bon Appetit
BRYAN GONI