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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Bon Appetit Management Company is a leading restaurant company specializing in contract food services, dedicated to delivering great food and outstanding service. Unlike traditional food service providers, Bon Appetit encourages creativity and fresh culinary innovation rather than relying on standardized recipes or central commissaries. The company supports its chefs and managers to engage actively with current culinary trends and bring exciting, cutting edge food concepts to their cafes. With a steadfast commitment to staff development, Bon Appetit provides numerous opportunities for culinary professionals to grow, experiment, and gain valuable experience in a dynamic environment. Operating as part of the Compass... Show More
Job Requirements
- A.O.S. degree in Culinary Arts or culinary certificate
- Three to five years of culinary experience
- Two to five years of culinary or kitchen management experience
- ServSafe certified
- Knowledge of HACCP guidelines
- Experience in catering and large-scale food production
- Ability to manage personnel and food cost controls
Job Qualifications
- A.O.S. degree in Culinary Arts or culinary certificate
- Three to five years of culinary experience preferred
- Two to five years of culinary or kitchen management experience
- Experience with high volume or batch cooking
- Knowledge of food and catering trends focusing on quality, production, sanitation, food cost control, and presentation
- ServSafe certification
- Catering experience
Job Duties
- Oversee culinary production operations under the direction of the Executive Chef
- Serve as the department head for culinary operations in the executive chef's absence
- Ensure adherence to HACCP guidelines for safe and sanitary food preparation
- Assist in menu development, inventory management, ordering and purchasing
- Manage food cost controls, sanitation protocols, and personnel including hiring, firing, counseling, coaching, and developing staff
- Coordinate food production for large catering or banquet functions
- Implement and maintain high standards of food quality and presentation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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